Boiled Eggs

Put the eggs in a tin basin and pour boiling water over them; let them stand on a part of the stove where they will keep hot, but not boil, for ten minutes, or boil in boiling water three minutes and a half. The first method is the best. This is for rare done eggs.

Fried Eggs

Have boiling lard in the frying-pan; break the eggs into a saucer one at a time and slide them gently into the pan; now, with a large spoon, dip the boiling lard and pour it over the eggs; do this until they are set, then dish.

Dropped Eggs

Turn a quart of boiling water into a basin with one spoonful of salt. Break the eggs. one at a time, into a saucer; dip one side of the saucer into the water and let the eggs slide gently into it. Boil gently until set, which will be in about two minutes, and serve on toast

Poached Eggs

Break and beat up two eggs, and stir into them two tablespoonfuls of milk and half a teaspoonful of salt; put 202 them into a basin, with half a spoonful of butter, and set over the fire. Stir until it thickens, and then serve.

Scrabbled Eggs

Beat together four eggs, and then turn into a pan with one spoonful of melted butter. Stir quickly over a hot fire one minute, and serve.

Omelets

Beat lightly two eggs, and stir in one spoonful of milk and a pinch of salt. Heat the omelet pan hot, and then put in a little bit of butter, and when melted turn in the beaten eggs; set on the fire, shake the pan, cook until a light brown; then fold the omelet and serve on a hot dish. Ham, mushroom, lobster, chicken, and all kinds of omelets are made by chopping up the meat, and laying it between the folds before dishing.