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Eggs may be bought cheapest when the hens first begin to lay in the spring, before they sit; in Lent and at Easter they become dear. They may be preserved fresh by dipping them in boiling water and instantly taking them out, or by oiling the shell; either of which ways is to prevent the air passing through it: or kept on shelves with small holes to receive one in each, and be turned every other day; or close-packed in a keg, and covered with strong lime-water.

Clear, thin shell'd, longest oval and sharp ends are best; to ascertain whether new or stale - hold to the light, if the white is clear, the yolk regularly in the centre they are good - but if otherwise they are stale.

The best possible method of ascertaining, is to put them into water, if they lie on their bilge, they are good and fresh - if they bob up on end they are stale, and if they rise they are addled, proved, and of no use.

Put the large end of the egg to your tongue; if it feels warm it is new. In new-laid eggs, there is a small division of the skin from the shell, which is filled with air, and is perceptible to the eye at the end. On looking through them against the sun or a candle, if fresh, eggs will be pretty clear. If they shake they are not fresh.

The White of Eggs: Perhaps the best substance that can be employed in clarifying jelly, as well as some other fluids, for the reason that when albumen (and the white of eggs is nearly pure albumen) is put into a liquid that is muddy, from substances suspended in it, on boiling the liquid, the albumen coagulates in a flocculent manner, and, entangling with it the impurities, rises with them to the surface as a scum, or sinks to the bottom, according to their weight.

Souffles, Omelets, And Sweet Dishes: Eggs form the principal ingredient in these dishes and demand, for their successful manufacture, an experienced cook. They are the prettiest, but most difficult of all entremets. The most essential thing to insure success is to secure the best ingredients from an honest tradesman. The entremets coming within the above classification, are healthy, nourishing, and pleasant to the taste, and may be eaten with safety by persons of the most delicate stomachs.

Colonial Sense recipes using eggs, egg (144)

Colonial dessert

Colonial dessert

Elegant dessert

"Very rich"

Hearty, nutty soup

"Very Good"

Chilled dessert

Colonial dessert

Baked or Boiled

(Entremets, or Small Dish, to be served with the Second Course.)

(Entremets, side-dish with the Second Course)

"A delicious Dish"

Best for winter

Easy dessert

Colonial dessert

with Dried or Fresh Fruit

Colonial dessert

Great for leftovers

Basic baking

Basic baking

Which may be flavoured with Ground Ginger, Cinnamon, &c. &c.

Tangy treat

Basic bread

Basic baking

Basic baking

Basic baking

Colonial dessert

Colonial dessert

Colonial dessert

Winter pudding

Makes 12 buns or one cake

Basic baking

Makes 7-8 buns

Flavored butter

enriched butter

aka Christening Cake

Basic baking

Basic baking

Colonial main dish

Lemony dessert

Colonial side dish

Holiday dessert

Great dessert or snack

(French Recipe)

Best in late summer

Colonial side dish

Basic dessert

Great use for dill seed

Basic baking

Basic fish

Colonial side dish

Great for camping

Colonial soup

Primarily for invalids

Makes six rolls

(Very rich)

Holiday dessert

Small cakes/cookies

Great for leftovers

Potent potable

Basic fish

For Fish Soups

for Roast or Boiled Turkey

for Veal, Turkeys, Fowls, Hare, &c.

for Pike, Carp, Haddock, & Various Fish

For Baked Pike

For Cold Savoury Pies

Chives and parsley add to the flavor

Sweet fritters

Colonial dessert

Mayflower-era treat

Sweet colonial bread

Tasty sweet bread

Basic baking

Colonial dessert

Basic fish

Apple-nut cake

Seasonable in winter

(Parisian Recipe)

Early American pudding

(an Entree)

(aka Lamb's Liver)

Basic baking

(with sherry & eggs)

"an Entree"

Basic baking

Almond cookies

Basic cooking

a Nice Dish for Children

Fruity dessert

Corn fritters

Attributed to the Duke of Norfolk

Vegetarian pastry

Best for winter

Colonial dessert

Cow-Heel may also be used

Basic meat

Basic cooking

Great by themselves or as a garnish

aka French Crust, for Raised Pies

Rich Pie Dough

Colonial candy

Basic fish

Winter soup

Basic cooking

Basic fish

Seafood entree

"Very Good"

aka Spring Soup

Great side dish

Colonial side dish

Delicious autumn bread

(Plain and Economical)

Basic Soup

aka Gateau De Riz

Colonial soup

Basic soup

Party drink

Colonial cookies

Hearty broth

Colonial salad

Colonial dessert

Early American pancakes

Basic fish

"A very pretty Supper Dish"

Colonial dessert

Basic fish

Basic fish

"An Excellent Soup, very Beneficial for the Voice"

i.e. without Meat (vegetarian)

Cookie cookies

Clears muddy soup stock

Impressive main dish

Soft custard pudding

Cake with your tea

(Cold Meat Cookery)

Cold Meat Cookery

"a Convenient Dish for a Picnic"

"an Entree"

Cold Meat Cookery

Basic cooking

"A pretty side or corner dish"

Sweet treats!

Basic fish

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