EGGS AND MILK. Page To preserve Eggs fresh for 444 many weeks To cook Eggs in the shell 445 without boiling them (_an admirable receipt_) To boil Eggs in the shell 445 To dress the Eggs of the 446 Guinea Fowl and Bantam To dress Turkeys’ Eggs 447 Forced Turkeys’ Eggs (or 447 Swans’), an excellent _entremets_ To boil a Swan’s Egg hard 448 Swan’s Egg _en Salade_ 448 To poach Eggs of different 449 kinds Poached Eggs with Gravy (_Œufs 449 Pochés au Jus. Entremets._) _Œufs au Plat_ 450 Milk and Cream 450 Devonshire, or Clotted Cream 451 _Du Lait a Madame_ 451 Curds and Whey 451 Devonshire Junket 452