A NEW RECIPE FOR BOILING EGGS.

Wairarapa Age, Volume XXXII, Issue 10088, 8 September 1910, Page 5

A NEW RECIPE FOR BOILING EGGS.

The chief cause of error in the j cooking of eggs comes from ignor- j ance of the fact that eggs,_ as well as j eggs and milk in combination, cannot be cooked at a high temperature. So j called "boiled" eggs are better if not i boiled at all. Try doing them after this fashion, particularly if they are j to be served to childroa, invalids, or the aged. Have ready a saucepan containing boiling water. Put in with a spoon the number of eggs desired, having the water cover them. Bemove saucepan to back of range where water will not boil. Cook from six to eight minutes if liked "soft-boiled," forty to forty-five minutes if liked "hard-boiled." Boiled eggs, tea, and toast make an excellent combination for breakfast. The toast should be well browned and crisp, and the tea should be one or i other of the Empire Tea Company's ] brand. The "Dragon" brand at 2s , 8d per pound is a brilliant tea with fine drinking qualities. It possesses plenty of body with a bouquet all its own. The "Elephant" brand at 2s 2d per lb is another excellent tea of delightful flavour and silky texture, it pleases most palites. The J "New Crescent" brand at 2s per lb i is now the great favourite. The flavour is fascinating. The "Crescent" brand at Is lOd is a tea of great merit. It brews a fine strong liquor iWith a distinct aroma. The "Mikado" brand is an excellent family tea, rich, strong and delicious and moderate in price, only Is 6d per lb. ■ These teas are procurable from most