Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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EGGS (a la Francaise)

A very common and simple mode of dressing eggs is to slide them as if for poaching on to a well-buttered tin dish, and set them over the fire or in an oven until the whites are set. This is a favourite way of cooking them in France and Germany, where eggs are plentiful and cheap. Time, four or five minutes to dress.

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