E METHOD OF COOKING EGGS.--The shepherds of Egypt had a
singular manner of cooking eggs without the aid of fire. They
placed them in a sling, which they turned so rapidly that the
friction of the air heated them to the exact point required for
use.

FRIED EGGS.

1659. INGREDIENTS.--4 eggs, 1/4 lb. of lard, butter or clarified
dripping.

[Illustration: FRIED EGGS ON BACON.]

_Mode_.--Place a delicately-clean frying-pan over a gentle fire; put in
the fat, and allow it to come to the boiling-point. Break the eggs into
cups, slip them into the boiling fat, and let them remain until the
whites are delicately set; and, whilst they are frying, ladle a little
of the fat over them. Take them up with a slice, drain them for a minute
from their greasy moisture, trim them neatly, and serve on slices of
fried bacon or ham; or the eggs may be placed in the middle of the dish,
with the bacon put round as a garnish.

_Time_.--2 to 3 minutes. Average cost, 1d. each; 2d. when scarce.

_Sufficient_ for 2 persons. _Seasonable_ at any time.

VENERATION FOR EGGS.--Many of the most learned philosophers held
eggs in a kind of respect, approaching to veneration, because
they saw in them the emblem of the world and the four elements.
The shell, they said, represented the earth; the white, water;
the yolk, fire; and air was found under the shell at one end of
the egg.

EGGS A LA MAITRE D'HOTEL.

1660. INGREDIENTS.--1/4 lb. of fresh butter, 1 tablespoonful of flour,
1/2 pint of milk, pepper and salt to taste, 1 tablespoonful of minced
parsley, the juice of 1/2 lemon, 6 eggs.

_Mode_.--Put the flour and half the butter into a stewpan; stir them
over the fire until the mixture thickens; pour in the milk, which should
be boiling; add a seasoning of pepper and salt, and simmer the whole for
5 minutes. Put the remainder of the butter into the sauce, and add the
minced parsley; then boil the eggs hard, strip off the shells, cut the
eggs into quarters, and put them on a dish. Bring the sauce to the
boiling-point, add the lemon-juice, pour over the eggs, and serve.

_Time_.--5 minutes to boil the sauce; the eggs, 10 to 15 minutes.

_Average cost_, 1s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

OEUFS AU PLAT, or AU MIROIR, served on the Dish in which they are
Cooked.

1661. INGREDIENTS.--4 eggs, 1 oz. of butter, pepper and salt to taste.

_Mode_.--Butter a dish rather thickly