How To Choose Eggs

The great end of good eggs, if held to the tongue are warm, and if put in cold water, they will soon fall to the bottom. Rotton eggs will swim.

How To Broil Eggs

Take a slice of bread cut all round a quartern loaf; toasl it brown and then butter it well; after which poach the eggs, and lay them over the toast, or take six or eight eggs and break them on the toast very carefully one by one; this done, take a red hot fire shovel, and hold over them till they are done. A Seville orange may be squeezed over them; and a little nutmeg may be grated upon them.

How To Dress Eggs With Bread

Take two or three rolls and soak them in a quart of hot milk till they are soft enough to be strained through a coarse sieve. When the bread is strained put in two or three spoonfuls of rose water, sugar enough to sweeten it, and a little grated nutmeg; then take a little dish, and butter it; break in as many eggs as will cover its bottom, pouring the bread and milk over it. Bake it half an hour in a flow oven; or, if that cannot readily be done, set the dish over a chafing-dish of coals; cover it close, and set before the fire.

A Fricassee Of Eggs

Take off the shells from eight eggs after they are boiled hard, and cut them into quarters. Then take half a pint of cream and a quarter of a pound of fresh butter : stir them together over the fire till the mixture becomes thick and smooth. Lay the eggs in a dish, and pour the sauce over them. Take the yolks of three hard eggs, cut them in two, and lay them round the edge of the dish for garnish.