Mrs. Lincoln's Boston cook book

in the water, or poach the eggs in muffin-rings to give them a better shape. An egg-poacher, something like a castor with perforated cups, is very convenient. No, 2. — Spread the toast with butter and anchovy paste or sardine paste, and serve a poached egg on each slice ; or spread the toast with 'potted or finely minced boiled ham. Ham and Eggs, — Serve poached eggs on thin slices of broiled ov fried ham ; when served on hot, highly seasoned boiled rice^ they are called Spanish Eggs, Eggs poached in tomatoes, or à la Dauphine, {M. L, Clarke,) — Stew slowly for ten minutes half a can of tomatoes and one small onion, cut fine. Season highly with salt and pepper. Break six eggs into a bowl without beating, and whenever everything else is ready to serve, slip them into the hot tomatoes. Lift the white carefully with a fork, as it cooks, until it is all firm ; then prick the yolks and let them mix with the tomato and white. It should be quite soft, but with the red tomatoes, the white and yellow of the egg, quite distinct. Serve at once on toast. Scrambled Eggs. — Beat four eggs slightly with a fork ; add half a teaspoonful of salt,, half a saltspoonful of pepper, and half a cup of milk. Turn into a hot buttered omelet pan and cook quickly, stirring all the time till the egg is firm but soft. Serve on toast or with hot minced ham or veal. Any of the ingredients given in fancy omelets may be mixed with the beaten eggs before cooking. No. 2. — Put a tablespoonful of butter in an omelet pan; when hot, add three whole eggs ; stir quickly till the mixture is firm but soft. Add a little salt and pepper, and serve at once. Omelet. Beat the yolks of two eggs till light-colored and thick ; add two tablespoonfuls of milk,, one saltspoonful of salt,, and one fourth of a saltspoonful of pepper. Beat the whites of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, smooth The Boston Cooh Book. omelet pan. When hot, rub it round the edge with a teaspoonful of butter on a broad knife ; let the butter run all over the pan and when bubbling turn in the omelet quickly and spread it evenly on the pan. Lift the pan from the hottest part of the fire and cook carefully, until slightly browned underneath ; slip the knife under to keep it from burning in the middle. Put it on the oven grate to dry (not brown) the top. When the whole centre is dry as you cut into it, run a knife round the edge, then under the half nearest the handle, and fold over to the right. Hold the edge of a hot platter against the lower edge of the pan, and invert the omelet upon the platter. Or add only half of the beaten whites to the yolks, and when nearly cooked spread the remainder over the top ; let it heat through ; fold over, and the white will burst out round the edge like a border of foam, making a foam omelet, or any fancy name you may choose to give it.