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Egg Snow with Coffee Cream

Whip the whites of five eggs to a firm froth and mix in five tablespoonfuls of caster sugar and one tablespoonful of coffee extract. Put in a stewpan one quart of milk, add three tablespoonfuls of sugar and boil; then add the beaten whites, one tablespoonful at a time, and stand the pan at the side of the fire. When the whites are done, take them out, drain and let cool. Put the yolks of six eggs, beaten up with one teacupful of the sweetened milk in which the whites were cooked, into a stewpan, and stir over the fire until thick, but without boiling; strain, and when cool, mix in one tablespoonful more of the extract. Arrange the poached whites in a circle on a dish, pour the coffee-cream over, and serve.

Eggs, Turkish Style Blanch and pound four ounces of pistachio nuts in a mortar, adding occasionally a few drops of milk to keep them from oiling, and put them into a lined saucepan with one dessertspoonful of ground rice and the yolks of eight eggs, adding also half a pound of sugar and a piece of stick cinnamon; beat all until well mixed and pour in gradually one quart of cream and stir over the fire until thickened. Pour some syrup into a flat stewpan, and break carefully one dozen new-laid eggs into it, to poach. Take the cinnamon out of the mixture, pour it on a dish, place the poached eggs around it, garnish with macaroons soaked in brandy, and serve very hot.