A Plain Cookery Book for the Working Classes

and to finish cooking the eggs, it will be necessary to place them or hold them in front of the fire for a couple of minutes longer. No. 162. EGGS WITH BROWN BUTTER. Cook the eggs as directed in the foregoing Number, and when you have slipped them out on to a dish, put a piece of butter into the frying-pan, and stir it on the fire until it becomes quite brown (_not burnt_); then add two table-spoonfuls of vinegar, pepper, and salt; boil for two minutes, and pour this over the eggs. No. 163. EGGS STEWED WITH CHEESE. Fry three eggs in a pan with one ounce of butter, seasoned with pepper and salt, and when the eggs are just set firm at the bottom of the pan, slip them off on to a dish, cover them all over with some very thin slices of cheese, set the dish before the fire to melt the cheese, and then eat this cheap little tit-bit with some toast. No. 164. HOW TO MAKE A WELSH RAREBIT. First, make a round of hot toast, butter it, and cover it with thin slices of cheese; put it before the fire until the cheese is melted, then season with mustard, pepper, and salt, and eat the rarebit while hot. No. 165. EGG-HOT. Put a pint of beer on the fire to warm, break an egg into a jug, add a table-spoonful of sugar and some grated nutmeg or ginger; beat all together with a fork for three minutes; then add a drop of the beer, stir well together, and pour the remainder of the hot beer to this, and continue pouring the egg-hot out of the warming-pot into the jug for two minutes, when it will be well mixed and ready to drink. No. 166. GINGER-POP. Put a _very clean_ pot containing a gallon of water to boil on the fire, and as soon as it begins to boil, add twelve ounces of brown sugar, and one ounce of bruised ginger, and two ounces of cream of tartar; stir well together; pour the whole