xactly right. Have the frying pan covered with grease, hot,
but not scorching, slip in the eggs, previously broken separately,
taking pains not to break yolks, sprinkle lightly with salt and pepper,
keep edges from running together, then when they have hardened
underneath, dip hot grease over the tops, keeping on till the white
sets. If the heat is right the eggs will not stick to the pan. Cook as
hard as is desirable, take up with a cake-turner, and lay in a shallow
pan, lined with soft clean paper. Keep hot while they drain--it takes a
minute or so--then remove to a blazing hot dish, and serve. If ham goes
with them lay it in the middle, with eggs all around it. Triangles of
fried toast in between look and taste well at breakfast.

[Illustration: _Soups, Salads, Relishes_]

_Vegetable Soup_: Cut into joints two fat chickens three parts grown,
salt and pepper, and lay aside while you fry in a deep pot half a pound
streaky bacon. Take out when crisp, put in the chicken, turning it so as
to brown it all over. Put in a thick slice of ham, let it also brown a
bit, do the same with four sliced onions--mild ones--then add two
gallons cold water, half a teaspoonful salt, two pods red pepper, a
dozen whole pepper corns, and two sprigs of parsley. Keep at a gentle
boil for an hour, then put in two small heads of tender cabbage finely
shredded, and six white potatoes, peeled and sliced a quarter-inch
thick. Fifteen minutes later put in a quart of string beans, broken
short, a pint of shelled lima beans, a stalk of celery cut fine
lengthwise, and a dozen tomatoes, peeled and sliced. Follow them in ten
minutes with a pint of tender okra sliced--next add a little later the
pulp from a dozen ears of green corn, slit lengthwise and scraped. Stir
almost constantly with a long-handled skimmer, after the corn pulp is
in. If the skimmer brings up chicken bones, throw them aside. Just
before serving put in a large spoonful of butter, rolled in flour.
Taste, add salt if required. Serve very hot with corn hoe cake and cider
just beginning to sparkle. If there is soup enough for everybody,
nothing else will be wanted.

_Black Turtle Bean Soup_: Pick and wash clean, one quart black turtle
beans, soak overnight in three quarts cold water, and put on to boil
next morning in the soaking water. When it boils add three onions
sliced, one carrot scraped and cut up, a stalk or so of celery, three
sprigs of parsley, and one tomato, fresh or