The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

be preferred to butter for frying the eggs, and be sure that the fryingpan is quite clean before it is put in. When the fat is hot, break two or three eggs into it. Do not turn them; but while they are frying, keep pouring some of the fat over them with a spoon. When the yolk just begins to look white, which it will in about two minutes, they are enough, and the white must not be suffered to lose its transparency. Take up the eggs with a tin slice, drain the fat from them, trim them neatly, and send them up with the bacon round them. EGGS AND ONIONS. Boil some eggs hard, take out the yolks whole, and cut the whites in slices. Fry some onions and mushrooms, put in the whites, and keep them turning. Pour off the fat, flour the onions, and add a little gravy. Boil them up, then put in the yolks, with a little pepper and salt. Simmer the whole about a minute, and serve it up. EGGS FOR SALLAD. Boil a couple of eggs for twelve minutes, and put them into a bason of cold water, to render the yolks firm and hard. Rub them through a sieve with a wooden spoon, and mix them with a spoonful of water, or fine double cream, and add two table-spoonfuls of oil or melted butter. When these are well mixed, add by degrees a tea-spoonful of salt, or powdered lump sugar, and the same of made mustard. Add very gradually three table-spoonfuls of vinegar, rub it with the other ingredients till thoroughly incorporated, and cut up the white of the egg to garnish the top of the sallad. Let the sauce remain at the bottom of the bowl, and do not stir up the sallad till it is to be eaten. This sauce is equally good with cold meat, cold fish, or for cucumbers, celery, and radishes. EGGS FOR THE SICK. Eggs very little boiled or poached, when taken in small quantities, convey much nourishment. The yolk only, when dressed, should be eaten