Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

set on coals; have the eggs at hand; put a little salt in the water, and break them in, one at a time, till you get all in; let them remain till the white is set, and take them out with an egg-spoon, and put on a dish that has buttered toast on it. Fried Eggs. Slice and fry any kind of bacon, dish it; have the eggs ready in a dish, and pour them into the gravy; when done, take them up and lay them on the meat. Fried Eggs another way. Have your lard or butter boiling hot; break in one egg at a time; throw the hot fat over them with an egg slice, until white on the top; slip the slice under and take them out whole, and lay them on the dish or meat without breaking; season with salt. Omelet. Beat six or eight eggs, with some chopped parsley and a little salt; have the pan or speeder nicely washed; put in a quarter of a pound of butter, when it is hot, pour in the eggs; stir it with a spoon till it begins to form; when it is of a light-brown on the under side it is done; turn it out on a plate, and send to table immediately. Grated bread, soaked in cream, put in the omelet, some think an improvement. The dripping of a nice ham, some persons use for omelet instead of butter. To Boil Eggs. Have the water boiling, and look at your watch as you put them in; two minutes and a half will cook them to please most persons; if you want them very soft, two minutes will be sufficient, or if less soft three minutes. If you wish them hard, as for lettuce, let them boil ten minutes. Spoons that have been used in eating eggs should be put in water immediately, as the egg tarnishes them. VEGETABLES. To Boil Green Corn. Pick out ears near the same size, and have the water boiling when you put them in; half an hour is long enough for