y cold, then skim off
every particle of the grease. Set it on the fire, and let it boil till
of a thick glutinous consistence. Care should be taken that it does not
burn. Season it highly with salt, pepper, cloves and mace--add a little
wine or brandy, and then turn it on to earthen platters. It should not
be more than a quarter of an inch in thickness. Let it remain until
cold, then cut it in pieces three inches square, set them in the sun to
dry, turning them frequently. When perfectly dry, put them in an earthen
or tin vessel, having a layer of white paper between each layer. These,
if the directions are strictly attended to, will keep good a long time.
Whenever you wish to make a soup of them, nothing more is necessary,
than to put a quart of water to one of the cakes, and heat it very hot.

71. _To Boil Eggs._

They should be put into boiling water, and if you wish to have them
soft, boil them only three minutes. If you wish to have them hard enough
to cut in slices, boil them five minutes. Another way which is very
nice, is to break the shells, and drop the eggs into a pan of scalding
hot water, let it stand till the white has set, then put the pan on a
moderate fire, when the water boils up, the eggs are cooked
sufficiently. Eggs look very prettily cooked in this way, the yelk being
just visible through the white. If you do not use the eggs for a
garnish, serve them up with burnt butter. See receipt for making, No.
42.

72. _Omelet._

Beat the eggs to a froth, and to a dozen of eggs put three ounces of
finely minced boiled ham, beef, or veal; if the latter meat is used, add
a little salt. Melt a quarter of a pound of butter, mix a little of it
with the eggs--it should be just lukewarm. Set the remainder of the
butter on the fire, in a frying or tin pan, when quite hot, turn in the
eggs beaten to a froth, stir them until they begin to set. When brown on
the under side, it is sufficiently cooked. The omelet should be cooked
on a moderate fire, and in a pan small enough, to have the omelet an
inch thick. When you take them up, lay a flat dish on them, then turn
the pan upside down.

73. _Poached Eggs._

Break the eggs into a pan, beat them to a froth, then put them into a
buttered tin pan, set the pan on a few coals, put in a small lump of
butter, a little salt, let them cook very slowly, stirring them
constantly till they become quite thick, then turn them on to buttered
toast.

74. _Directions fo