Directions for Cookery, in its Various Branches

coals, and as soon as the water boils again, the eggs will be sufficiently done. Take them out carefully with an egg-slice, and trim off all the ragged edges from the white, which should thinly cover the yolk. Have ready some thin slices of buttered toast with the crust cut off. Lay them in the bottom of the dish, with a poached egg on each slice of toast, and send them to the breakfast table. FRICASSEED EGGS. Take a dozen eggs, and boil them six or seven minutes, or till they are just hard enough to peel and slice without breaking. Then put them into a pan of cold water while you prepare some grated bread-crumbs, (seasoned with pepper, salt and nutmeg,) and beat the yolks of two or three raw eggs very light. Take the boiled eggs out of the water, and having peeled off the shells, slice the eggs, dust a little flour over them, and dip them first into the beaten egg, and then into the bread-crumbs so as to cover them well on both sides. Have ready in a frying-pan some boiling lard; put the sliced eggs into it, and fry them on both sides. Serve them up at the breakfast table, garnished with small sprigs of parsley that has been fried in the same lard after the eggs were taken out. PLAIN OMELET. Take six eggs, leaving out the whites of two. Beat them very light, and strain them through a sieve. Add pepper and salt to your taste. Divide two ounces of fresh butter into little bits, and put it into the egg. Have ready a quarter of a pound of butter in a frying-pan, or a flat stew-pan. Place it on hot coals, and have the butter boiling when you put in the beaten egg. Fry it gently till of a light brown on the under side. Do not turn it while cooking as it will do better without. You may brown the top by holding a hot shovel over it. When done, lay it in the dish, double it in half, and