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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.",{"@graph":69,"@context":121},[70,84,104],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":30,"@type":76,"position":81},"https://docshare.wps.com/document/technology/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/breakfast-and-savoury-dishes-cookery-lessons/569776/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":98,"encodingFormat":97,"isAccessibleForFree":99,"interactionStatistic":100},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/breakfast-and-savoury-dishes-cookery-lessons/569776.png","ImageObject",300,407,{"name":92,"@type":93},"Danger Angel","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-13",true,{"@type":101,"interactionType":102,"userInteractionCount":4},"InteractionCounter",{"@type":103},"ViewAction",{"@type":105,"mainEntity":106},"FAQPage",[107,113,117],{"name":108,"@type":109,"acceptedAnswer":110},"How do you choose the freshest eggs for boiling?","Question",{"text":111,"@type":112},"Choose the freshest eggs possible: a fresh egg feels heavy and shows no dark specks when held to a bright light.","Answer",{"name":114,"@type":109,"acceptedAnswer":115},"What timing guidance is given for soft-boiled eggs?",{"text":116,"@type":112},"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.",{"name":118,"@type":109,"acceptedAnswer":119},"What are the different methods described for boiling eggs?",{"text":120,"@type":112},"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.","https://schema.org",{"og:url":83,"og:type":123,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":125,"canonical":83},"index,follow",{"doc_id":127,"site_id":62},569776,1791877513,{"code":4,"msg":5,"data":130},{"doc_id":127,"user_id":131,"nickname":92,"user_avatar":132,"doc_module":4,"category_id":29,"category_name":30,"doc_title":65,"doc_description":67,"doc_content":133,"file_id":134,"file_url":135,"file_type":136,"file_size":137,"view_count":4,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":138,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":128,"read_time":143},962090769052,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","BBEAKFASTA   SAVOURY DLSHES  \nWU  \n# BREAKFAST ANDSAVOURY DISHES\n\n面omesfic art erieg  \nBy FLORENCE B.JACK  \nAUTHOR OF THE“ART OF LAUNDRY WORK,”“cOOKING FOR INVALIDS,”ETC.ETC.  \nLonoon;  \nT.C.&E.C.JACK  \n34 HENRIETTA STREET,W.C.AND AT EDINBURGH  \nMIss FLORENCE B.JACK,  \nist Class Diplóme and Author of the\"Domestic Art Series,\"  \n44 FAIRHOLME RoAD,WEST KENSINGTON,LONDON.  \n# COOKERY LESSONS.\n\nMiss JACK will be glad to give Private Lessons in all branches ofCookery to Ladies or Cooks at their own residences.  \nClasses by arrangement.  \n—  \nSWEETMAKING AND CONFECTIONERY.  \nSpecial Lessons on Home-made Bon-bons and Fancy Cakes for\"At Homes,\"&c.  \nRecipes and Instruction by Covrespondence.Terms on application.  \n# CONTENTS.\n\nRECIPE  \n# DISHES WITH EGGS-\n\n一I-24DISHES WITH FISH·--25-4IDISHES WITH MEAT --42-74DISHES WITH CHEESE75-90OMELETS·   ---9I-IO0VEGETABLE DISHES-IOI-II5MISCELLANEOUS -·II6-138INDEX.  \n1  \n1  \n1  \nI4 pounds -  \n8 stones”I hundredweight.  \nII2 pounds -”I hundredweight.  \n4 gills -make I pint (pt.)2 pints--I quart(qrt.)4 quarts二”I gallon(gal.).  \n2 gallonsmake I peck(pk.).4 pecks=”I bushel(bush.).8 bushels=一”I quarter(qr.).  \n2 teaspoonfuls  \n2 dessertspoonfuls  \nI heaped tablespoonfulof solids  \nI teacupful of solids -  \nI teacupful of liquid -  \nI tumblerful of liquid ·  \nIMPERIAL WEIGHTS AND MEASURES.  \nAvoirdupois Weight.  \n16 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.  \nmake I stone.  \n# Liquid Measure of Capacity.\n\nDry Measure of Capacity.  \nHOMELY MEASURES.  \nmake I dessertspoonful.I tablespoonful.”about r ounce.”about1b.”fully I gill.”about 2 pint.  \n# BREAKFAST AND SAVOURYDISHES.\n\nDISHES WITH EGGS.  \nEggs,Boiled.Eggs,Poached.Eggs,Scrambled.  \nSavoury Eggs with Anchovy.Eggs in Bread Sauce.Eggs à la Chartres.  \nEggs à la Maitre d'Hôtel.Eggs àla Reine.Eggs en Cocottes.Curried Eggs.  \nPoached Eggs with Cheese.Egg Cutlets.  \nSavoury Egg Cutlets.Moulded Eggs with Ham.Ham and Eggs a IAurore.Eggs with Green Peas.Eggs sur le Plat.  \nEggs 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).  \nA  \n# DISHES WITH EGGS.\n\n—    —  \n# I.—BOILED EGGS.\n\nCHOOSE 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.  \nI.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.  \n2.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.  \n3.Place the eggs in cold water over the fire,andremove them as soon as the water boils.  \nFor hard-boiled eggs,boil them for fifteenminutes,and then plunge them at once into coldwater.Do not shell them until they are cold.Then","cbCaiprr3k0Aoxtc","https://ap.wps.com/l/cbCaiprr3k0Aoxtc","pdf",4097268,126,"English","# COOKERY LESSONS\n## CONTENTS\n## IMPERIAL WEIGHTS AND MEASURES\n## Liquid Measure of Capacity\n## Dry Measure of Capacity\n## HOMELY MEASURES\n# BREAKFAST AND SAVOURY DISHES\n## DISHES WITH EGGS\n### I - BOILED EGGS","[{\"question\":\"How do you choose the freshest eggs for boiling?\",\"answer\":\"Choose the freshest eggs possible: a fresh egg feels heavy and shows no dark specks when held to a bright light.\"},{\"question\":\"What timing guidance is given for soft-boiled eggs?\",\"answer\":\"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.\"},{\"question\":\"What are the different methods described for boiling eggs?\",\"answer\":\"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.\"}]","BREAKFAST AND SAVOURY DISHES - COOKERY LESSONS | PDF",318]