BREAKFAST AND SAVOURY DISHES - COOKERY LESSONS

Oct 13, 2026

A practical cookery handbook focused on breakfast and savoury dishes, organizing recipes by ingredient categories such as eggs, fish, meat, cheese, omelettes, vegetables, and miscellaneous items. It includes detailed introductory guidance on Imperial and other weights and measures, plus homely conversion tables for liquids and dry quantities. The egg section teaches selecting fresh eggs and provides multiple methods for boiling eggs, including slip-in simmering and covered reboil techniques, with timing cues for creamy whites and firm-set yolks.

LanguageEnglish

CategoryTechnology

FormatPDF

Pages126

Reading Time5 h 18 min

AccessFree to download

COOKERY LESSONS

CONTENTS

IMPERIAL WEIGHTS AND MEASURES

Liquid Measure of Capacity

Dry Measure of Capacity

HOMELY MEASURES

BREAKFAST AND SAVOURY DISHES

DISHES WITH EGGS

I - BOILED EGGS

BBEAKFASTA SAVOURY DLSHES WU # BREAKFAST ANDSAVOURY DISHES 面omesfic art erieg By FLORENCE B.JACK AUTHOR OF THE“ART OF LAUNDRY WORK,”“cOOKING FOR INVALIDS,”ETC.ETC. Lonoon; T.C.&E.C.JACK 34 HENRIETTA STREET,W.C.AND AT EDINBURGH MIss FLORENCE B.JACK, ist Class Diplóme and Author of the"Domestic Art Series," 44 FAIRHOLME RoAD,WEST KENSINGTON,LONDON. # COOKERY LESSONS. Miss JACK will be glad to give Private Lessons in all branches ofCookery to Ladies or Cooks at their own residences. Classes by arrangement. — SWEETMAKING AND CONFECTIONERY. Special Lessons on Home-made Bon-bons and Fancy Cakes for"At Homes,"&c. Recipes and Instruction by Covrespondence.Terms on application. # CONTENTS. RECIPE # DISHES WITH EGGS- 一I-24DISHES WITH FISH·--25-4IDISHES WITH MEAT --42-74DISHES WITH CHEESE75-90OMELETS· ---9I-IO0VEGETABLE DISHES-IOI-II5MISCELLANEOUS -·II6-138INDEX. 1 1 1 I4 pounds - 8 stones”I hundredweight. II2 pounds -”I hundredweight. 4 gills -make I pint (pt.)2 pints--I quart(qrt.)4 quarts二”I gallon(gal.). 2 gallonsmake I peck(pk.).4 pecks=”I bushel(bush.).8 bushels=一”I quarter(qr.). 2 teaspoonfuls 2 dessertspoonfuls I heaped tablespoonfulof solids I teacupful of solids - I teacupful of liquid - I tumblerful of liquid · IMPERIAL WEIGHTS AND MEASURES. Avoirdupois Weight. 16 drachms(dr.)-make I ounce(oz.).I6 ounces-2 I pound (lb.)28 pounds -”I quarter(qr.).4 quarters”I hundredweight(cwt.)20 hundredweights”I ton. make I stone. # Liquid Measure of Capacity. Dry Measure of Capacity. HOMELY MEASURES. make I dessertspoonful.I tablespoonful.”about r ounce.”about1b.”fully I gill.”about 2 pint. # BREAKFAST AND SAVOURYDISHES. DISHES WITH EGGS. Eggs,Boiled.Eggs,Poached.Eggs,Scrambled. Savoury Eggs with Anchovy.Eggs in Bread Sauce.Eggs à la Chartres. Eggs à la Maitre d'Hôtel.Eggs àla Reine.Eggs en Cocottes.Curried Eggs. Poached Eggs with Cheese.Egg Cutlets. Savoury Egg Cutlets.Moulded Eggs with Ham.Ham and Eggs a IAurore.Eggs with Green Peas.Eggs sur le Plat. Eggs with Shrimp Sauce.Poached Eggs with Tomatoes.Eggs in Tomatoes.Egg and Tomato Toast.Eggs with Vegetable Marrow.Scrambled Eggs with Tomatoes.Stuffed Eggs(with Cheese). A # DISHES WITH EGGS. — — # I.—BOILED EGGS. CHOOSE the freshest eggs possible.A fresh eggshould feel heavy,and when held to a bright lightshould show no dark specks.Soft-boiled eggs shouldhave the white part set and creamy,but not hard.There are several methods of boiling eggs. I.Slip the eggs gently,one by one,and with aspoon into a saucepan with enough boiling water tocover them.If only half the egg is immersed in thewater,it willnot cook equally.Keep the water slowlyboiling all the time,and allow three minutes for anegg with a creamy white,or half to one minute moreif to be set pretty firm.This depends upon individualtaste. 2.Place the eggs in boiling water as above.Putthe lid on the pan,and when the water reboils,placethe pan by the side of the fire where the water willcease to boil,but at the same time keep its heat.Stand for ten minutes,and then lift out the eggs.The white will be found to have set without beingtough,and the yolk will be creamy. 3.Place the eggs in cold water over the fire,andremove them as soon as the water boils. For hard-boiled eggs,boil them for fifteenminutes,and then plunge them at once into coldwater.Do not shell them until they are cold.Then

FAQs

How do you choose the freshest eggs for boiling?

Choose the freshest eggs possible: a fresh egg feels heavy and shows no dark specks when held to a bright light.

What timing guidance is given for soft-boiled eggs?

Soft-boiled eggs should have the white set and creamy, typically by allowing three minutes, or about one minute more for a firmer set, depending on taste.

What are the different methods described for boiling eggs?

The book describes at least three approaches: slipping eggs gently into a saucepan of boiling water, using a covered reboil and side-of-fire standing method, and starting eggs in cold water then removing them as soon as it boils.

Oct 13, 2026

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