he water boils, the egg is ready.
Take it up with a slicer, and neatly place it on a piece of toast.

BOILED EGGS.

On holydays, an _egg or two_ at most;
But her ambition never reached to roast.
CHAUCER.

The fresher laid the better. Put them into boiling water; if you like
the white just set, about two minutes' boiling is enough. A new-laid egg
will take a little more. If you wish the yolk to be set, it will take
three, and to boil it hard for a salad, ten minutes. A new-laid egg
will require longer boiling than a stale one by half a minute.

FRIED EGGS.

Go work, hunt, exercise (he thus begun),
Then scorn a homely dinner if you can;
_Fried eggs_, and herbs, and olives, still we see:
This much is left of old simplicity.
POPE.

Eggs boiled hard, cut into slices, and fried, may be served as a second
course dish, to eat with roast chicken.

EGGS AND BREAD.

Never go to France,
Unless you know the lingo;
If you do, like me,
You'll repent, by jingo.
Starving like a fool,
And silent as a mummy,
There I stood alone,
A nation with a dummy.

Signs I had to make
For every little notion;
Limbs all going like
A telegraph in motion;
If I wanted _bread_,
My jaws I set a-going,
And asked for _new laid eggs_
By clapping hands and crowing.

Put half a handful of breadcrumbs into a saucepan, with a small
quantity of cream, sugar, and nutmeg, and let it stand till the bread
has imbibed all the cream; then break ten eggs into it, and having
beaten them up together, fry it like an omelet.

OMELETTE SOUFFLE.

"Where is my favorite dish?" he cried;
"Let some one place it by my side!"
DONNE.

Beat up the yolks of eight eggs, and the whites of four (set aside the
remaining whites), with a spoonful of water, some salt, sugar, and the
juice of a lemon; fry this, and then put it on a dish. Whip the four
whites which were set aside to a froth with sugar, and place it over the
fried eggs; bake it for a few minutes.

DESSERTS.

PUFF PASTE.

The _puffs_ made me light,
And now that's all over, I'm pretty well, thank you.
MOORE.

Weigh an equal quantity of flour and butter, rub rather more than half
the flour into one-third of the butter; add as much cold water as will
make it into