. A domestic cyclopædia of practical information ... n and clean, and cut outall the fat from the inside ; cut into lengthsof about two inches; put them into a sauce-pan with enough cold water to cover them;cover closely, and stew for an hour. Then adda tablespoonful of butter, and a tablespoonfulof flour stirred into half a teacupful of coldwater; season with pepper, and serve in a deepdish. Tartar Eels.—Skin the eels, cut them intotwo-inch lengths, and boil them in savory gravyor broth that has wine in it, with a little cold, take them out, drain them, and dipthem in a mixture (hal
. A domestic cyclopædia of practical information ... n and clean, and cut outall the fat from the inside ; cut into lengthsof about two inches; put them into a sauce-pan with enough cold water to cover them;cover closely, and stew for an hour. Then adda tablespoonful of butter, and a tablespoonfulof flour stirred into half a teacupful of coldwater; season with pepper, and serve in a deepdish. Tartar Eels.—Skin the eels, cut them intotwo-inch lengths, and boil them in savory gravyor broth that has wine in it, with a little cold, take them out, drain them, and dipthem in a mixture (half and half) of meltedbutter and uncooked egg-yolk; then roll themin bread-crumbs till they are well and equallycovered ; lay them on a gridiron till they arewell heated throughout and nicely browned onthe outside. Serve on a layer of tartar sauceat the bottom of the dish. EGGS.—According to Baron Liebig there ismore nutriment in an egg than in anything ofequal bulk that exists in nature or that chem-istry can produce; and among all nations they. are a favorite article of food. In this country I more plentiful and cheap; during the winter,they may be considered as being in season the and especially at the holiday season, they areyear round, though in the spring months they are | usually quite scarce and high. EGGS 189 The freshness of an egg may be tested byputting the large end to the tongue, when, if itfeels warmer than the other end, the egg isconsidered fresh. Another test is to hold theegg up against the sun; if the outline of theyolk can be distinctly traced, and the whitelooks clear around it, the chances are that theegg is good. The surest test, however, is toplace the eggs in a pan of cold water. Thefresh egg will sink quickly to the bottom, thosethat sink very slowly are suspicious, and thosethat float are very likely to be bad. To preserve eggs for a few weeks, pack them inbran or salt, with the small end downward; theirchances will be improved by previously grea
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