How to Boil Eggs Hard for Garnishing.
Cover the eggs with boiling water. Set them on the back of the range, where the water will keep hot without boiling, about forty minutes. After forty minutes let boil one minute. Cool in cold water, and with a thin, sharp knife cut as desired.
To Poach Whites of Eggs.
Turn the whites of the eggs into a well-buttered mould or cup, set upon a trivet in a dish of hot water, and cook until firm, either upon the back of the range or in the oven, and without letting the water boil. Turn from the mould, cut into slices, and then into fanciful shapes; or chop fine.
Royal Custard for Moulds of Aspic.
Beat together one whole egg and three yolks; add one-fourth a teaspoonful, each, of mace, salt and paprica, and, when well mixed, add half a cup of cream. Bake in a buttered mould, set in a pan of water, until firm. When cold cut in thin slices,
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