How? By using an automatic, electric egg boiler that can be set for any time, and when the desired number of minutes is reached, presto! up comes the egg out of the boiling water! Not a second overdone, or underdone. In @China, some of us were given, as a great delicacy, a "twenty-year-old egg" and toward the end of the trip many of us had lost interest in all eggs, no matter how cooked.
The stoves burn oil, and although the day was hot, and the noon meal was in preparation, there was no excessive heat and no fumes. The white-clad Chinese waiters did their appointed tasks with the smoothness and lack of confusion of clockwork.
Our smiling waiters greeted us every morning in long blue kimonos. Ours answered to the name of @Arling, and after one had ordered an abnormal breakfast, he suggested that the griddle cakes were "veery @goo-wd." Everyone ate more than they ever thought they could, and when at eleven o'clock, the deck boy came along with broth, few there were that had the courage to say, "No." The tang of the sea caused groups to invade the charming tea-room, with its yellow curtains and painted wicker furniture, at tiffin time. And if chicken, a-la-King, was served after the nightly dancing party, -- well, everyone said, "We don't make a trip like this every day, so, why not?"
