boiling water.

PINEAPPLE PRESERVE.

And the _sun's child_, the _mail'd anana_, yields
His _regal apple_ to the ravish'd taste.
GRAINGER.

Pare your pineapple; cut it in small pieces, and leave out the core. Mix
the pineapple with half a pound of powdered white sugar, and set it away
in a covered dish till sufficient juice is drawn out to stew the fruit
in.

Stew the pineapple in the sugar and juice till quite soft, then mash it
to a marmalade with the back of a spoon, and set it away to cool; pour
it in tumblers, cover them with paper, gum-arabicked on.

EGGS.

OMELET.

Though many, I own, are the evils they've brought us,
Though R**al*y's here on her very last legs;
Yet who can help loving the land that has taught us
Six hundred and eighty-five ways to dress _eggs_!
MOORE.

Take as many eggs as you think proper; break them into a pan, with some
salt and chopped parsley; beat them well, and season them according to
taste. Have ready some onion, chopped small; put some butter into a
fryingpan, and when it is hot, put in your chopped onion, giving them
two or three turns; then add your eggs to it, and fry the whole of a
nice brown. You must only fry one side; serve the fried side uppermost.

TO POACH EGGS.

But, after all, what would you have me do,
When, out of twenty, I can please not two?
One likes the pheasant's wing, and one the leg;
The vulgar boil, the learned _poach an egg_;
Hard task to hit the palate of such guests,
When Oldfield loves what Dartineuf detests.
POPE.

The cook who wishes to display her skill in poaching, must endeavor to
procure eggs that have been laid a couple of days; those that are new
laid are so milky, that, take all the care you can, your cooking of them
will seldom procure you the praise of being a prime poacher. You must
have fresh eggs, or it is equally impossible. The beauty of a poached
egg is for the yolk to be seen blushing through the white, which should
only be just sufficiently hardened to form a transparent veil for the
egg. Have some boiling water in a teakettle; pass as much of it through
a clean cloth as will half fill a stewpan; break the egg into a cup, and
when the water boils remove the stewpan from the stove, and gently slip
the egg into it; it must stand till the white is set; then put it on a
very moderate fire, and as soon as t