Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

then mix the whole well with two ounces of butter; mix again with two yolks of eggs, place the mixture in a tin dish, place on a slow fire, and when getting rather dry break half a dozen eggs over it, dust with bread-crumbs, season with salt and pepper, and when nearly done spread two yolks of eggs beaten, with a teaspoonful of water over the whole, and serve warm. _With Ham._--Prepare as scrambled eggs with the exception that you put in the pan, at the same time you put in the eggs, four ounces of boiled ham cut in dice. Serve the same. _With Milk, Water, or Cream._--These three names are wrongly applied to eggs in many cook-books; they are creams, and not eggs. _Ham and Eggs._--There are several ways of preparing this good dish; the ham may be raw or boiled; in slices or in dice; mixed with the eggs, or merely served under. Fry the ham slightly, dish it and then turn fried eggs over it; or fry both at the same time, the eggs being whole or scrambled, according to taste. _With Asparagus._--Cut in pieces, about a quarter of an inch long, a gill of the tender part of asparagus, throw it in boiling water with a little salt; boil as directed, and drain. Beat eight eggs just enough to mix the yolks with the whites; put them in a stewpan, season with a pinch of grated nutmeg, salt, and pepper; add also a tablespoonful of warm water, set on a slow fire, stir till they are becoming thick; then add four ounces of butter, stir five minutes longer; add the gill of asparagus; simmer about five minutes longer, and serve. _Boiled._--(_See_ Eggs in the Shell.)--Put the eggs in boiling water with a little salt, as near as possible at the first boiling; leave from five to ten minutes; take out and put them immediately in cold water; then shell them without breaking them, and use. _With Brown Butter._--Break gently in a plate or dish, and without breaking the yolks, eight eggs; sprinkle salt and pepper