You may
dissolve Ambergreece (if you will, ground first very much with Sugar) in
Orange-flower or Rose-water, before hand, and put it (warm and dissolved)
to the Eggs, when you set them to stew. If you clarifie your Sugar, do it
with one of these waters, and whites of Eggs. The flavor of these
sweet-waters goeth almost all away with boiling. Therefore half a spoonful
put into the composition, when you take it from the fire, seasoneth it more
then ten times as much, put in at the first.
TO BOIL EGGS
A certain and infallible method to boil new-laid Eggs to sup up, and yet
that they have the white turned to milk, is thus: Break a very little hole,
at the bigger end of the shell, and put it into the water, whiles it
boileth. Let it remain boiling, whiles your Pulse beateth two hundred
stroaks. Then take it out immediately, and you will find it of an exact
temper: others put Eggs into boyling water just as you take it from the
fire, and let them remain there, till the water be so cooled, that you may
just put in your hand, and take out the Eggs.
Pages:
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332
333