One pint of strong vinegar, one half pint cold water, a tea-spoonful each of cinnamon, allspice and mace; boil eggs till very hard, remove shell; put on the spices tied in a white muslin bag in cold water, boil and, if water wastes away, add enough so as to have half a pint when done, add vinegar and pour over the eggs, put in -as many eggs as the mixture will cover.
Boil six eggs hard and make a sauce of one lump of butter, one tablespoonful of flour and one pint of milk, mix the butter, milk and flour together and boil. Slice the eggs and pour the sauce over them,
Beat two eggs, add two tablespoonfuls milk or water, and one quarter teaspoonful salt. Heat the pan, put in one teaspoonful butter, and when it melts pour in the mixture. Cook the omelet slowly. As it hardens beneath, raise it with a broad knife and let the liquid portion run under ; do this at different sides of the pan. When dry, roll the omelet away from the handle of the pan. Serve on a hot platter.
Separate the eggs. Beat the yolks and add salt and one tablespoonful milk for each yolk. Beat the whites until stiff and fold lightly into the liquid. Melt some butter in a frying-pan, when hot pour in the mixture and brown. Then place the omelet in the oven to dry the top. Fold and serve immediately.
Separate the eggs ; beat the yolks and add one table-spoonful milk for each egg, a saltspoonful of salt, a dash of pepper and a teaspoonful of flour. Put a teaspoonful of butter in a skillet and when it begins to bubble turn in the omelet. Fry to a golden brown, remove carefully from the skillet, spread with an acid jelly, fold over, and place in lettuce leaves. Beat the whites of the eggs stiff, sweeten slightly and put a thick coating on top the omelet.
Mix two tablespoonfuls of chopped meat with the plain omelet and cook as directed. A little chopped parsley may be added. When the omelet is cooking, spread chopped meat over half the top and fold double. Oysters, whole or chopped, or stewed tomatoes, may replace the meat.
Fry the eggs in lard, and, after draining off all grease, lay them on a hot dish, with neat slices of fried ham around the edges. Trim the eggs to smooth edges, and cut the ham evenly in oblong pieces. Garnish with parsley.