1
The yolk of an egg beaten light and added, is very nourishing.
2
Put each two together, with mashed potato beaten light with egg between.
3
Stir in one egg, beaten light, with three tablespoonfuls evaporated milk not thinned.
4
Dip into the egg, which has been beaten light, then into the bread crumbs.
5
Take from the fire and add one egg beaten light with three tablespoonfuls of cream.
6
Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper.
7
Soak the crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and figs.
8
One small can salmon, four eggs beaten light, four tablespoons melted butter-nothot-onehalf cup fine bread crumbs.
9
Pour half of this mixture on the flour, and when beaten light and smooth, add the remainder and the oil.
10
Cover with mashed potato, beaten light with the stiffly beaten white of egg, dot with butter, and brown in the oven.
11
The eggs must be thoroughly mixed, but not beaten light, the sugar and salt added, and the milk scalded and stirred in slowly.
12
Rules for Custards.-Theeggs should be thoroughly mixed but not beaten light, the sugar and salt added to these, and the hot milk added slowly.
13
4 eggs beaten light (separately).
