be
unusually large, as those of black Spanish fowls sometimes are, allow an
extra 1/2 minute for them. Eggs for salads should be boiled from 10
minutes to 1/4 hour, and should be placed in a basin of cold water for a
few minutes; they should then be rolled on the table with the hand, and
the shell will peel off easily.

_Time_.--To boil eggs lightly, for invalids or children, 3 minutes; to
boil eggs to suit the generality of tastes, 3-3/4 to 4 minutes; to boil
eggs hard, 6 to 7 minutes; for salads, 10 to 15 minutes.

_Note_.--Silver or plated egg-dishes, like that shown in our engraving,
are now very much used. The price of the one illustrated is L2. 2s., and
may be purchased of Messrs. R. & J. Slack, 336, Strand.

EGGS.--When fresh eggs are dropped into a vessel _full_ of
boiling water, they crack, because the eggs being well filled,
the shells give way to the efforts of the interior fluids,
dilated by heat. If the volume of hot water be small, the shells
do not crack, because its temperature is reduced by the eggs
before the interior dilation can take place. Stale eggs, again,
do not crack, because the air inside is easily compressed.

BUTTERED EGGS.

1657. INGREDIENTS.--4 new-laid eggs, 2 oz. of butter.

_Mode_.--Procure the eggs new-laid if possible; break them into a basin,
and beat them well; put the butter into another basin, which place in
boiling water, and stir till the butter is melted. Pour that and the
eggs into a lined saucepan; hold it over a gentle fire, and, as the
mixture begins to warm, pour it two or three times into the basin, and
back again, that the two ingredients may be well incorporated. Keep
stirring the eggs and butter one way until they are hot, _without
boiling_, and serve on hot buttered toast. If the mixture is allowed to
boil, it will curdle, and so be entirely spoiled.

_Time_.--About 5 minutes to make the eggs hot. _Average cost_, 7d.

_Sufficient_.--Allow a slice to each person. _Seasonable_ at any time.

DUCKS' EGGS.

1658. Ducks' eggs are usually so strongly flavoured that, plainly
boiled, they are not good for eating; they answer, however, very well
for various culinary preparations where eggs are required; such as
custards, &c. &c. Being so large and highly-flavoured, 1 duck's egg will
go as far as 2 small hen's eggs; besides making whatever they are mixed
with exceedingly rich. They also are admirable when used in puddings.

PRIMITIV