Put a tablespoonful of butter into a hot frying pan; tip around so
that it will touch all sides of the pan. Having ready half a dozen
eggs broken in a dish, salted and peppered, turn them (without
beating) into the hot butter; stir them one way briskly for five or
six minutes or until they are mixed. Be careful that they do not get
too hard. Turn over toast or dish up without.

POACHED OR DROPPED EGGS.

Have one quart of _boiling_ water and one tablespoonful of salt in a
frying pan. Break the eggs, one by one, into a saucer, and slide
carefully into the salted water. Dash with a spoon a little water over
the egg, to keep the top white.

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.

Cook until the white is firm, and lift out with a griddle cake turner
and place on toasted bread. Serve immediately.

A tablespoonful of vinegar put into the water keeps the eggs from
spreading.

Open gem rings are nice placed in the water and an egg dropped into
each ring.

FRIED EGGS.

Break the eggs, one at a time, into a saucer, and then slide them
carefully off into a frying pan of lard and butter mixed, dipping over
the eggs the hot grease in spoonfuls, or turn them over, frying both
sides without breaking them. They require about three minutes'
cooking.

Eggs can be fried round like balls, by dropping one at a time into a
quantity of hot lard, the same as for fried cakes, first stirring the
hot lard with a stick until it runs round like a whirlpool; this will
make the eggs look like balls. Take out with a skimmer. Eggs can be
poached the same in boiling water.

EGGS AUX FINES HERBES.

Roll an ounce of butter in a good teaspoonful of flour; season with
pepper, salt and nutmeg; put it into a coffeecupful of fresh milk,
together with two teaspoonfuls of chopped parsley; stir and simmer it
for fifteen minutes, add a teacupful of thick cream. Hard-boil five
eggs and halve them; arrange them in a dish with the ends upwards,
pour the sauce over them, and decorate with little heaps of fried
bread crumbs round the margin of the dish.

POACHED EGGS A LA CREME.

Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful
of salt into a frying pan, and break each egg separately into a
saucer; slip the egg carefully into the hot water, simmer three or
four minutes until the white is s