394. Eggs (with Spinach)—Ingredients—Eggs, sippets of bread, butter, spinach, salt, a tablespoonful of flour, pepper and salt to taste, cold stock. Boil a number of eggs in their shells for three or four min- utes, then dip them into cold water, carefully removing the shells, and place them again in hot water to make them quite hot; drain, and serve them on the following purée with sippets of bread fried in butter round the dish: Pick and washa quantity of spinach, put it into a saucepan with a little water and some salt, when thoroughly done drain off all the moisture and pass | the spinach through a sieve. Amalgamate a piece of butter and a tablespoonful of flour in a saucepan on the fire, put in the spinach and stir well for some minutes, then add pepper and salt to taste, and the yolk of one egg beaten up with a — little cold stock and strained. 395. Buttered Eggs—Ingredients—Four eggs, 2 oz. of butter, 2 tablespoonfuls of cream, a little grated tongue, pepper and salt to taste, pieces of buttered toast. Break four eggs into a basin, and beat them well ; put two ounces of butter and two tablespoonfuls of cream into a sauce- pan ; add a little grated tongue, pepper and salt to taste, when quite hot add the eggs, stir till nearly set, then spread the mixture on pieces of buttered toast and serve. 396. Fried Eggs (1)—Ingredients—Butter, eggs, pepper, salt. Melt a piece of butter in a small frying pan, break two eggs in it carefully so as not to break the yolks; when nearly set, trim the edges of the whites and slip them out on a hot dish, pour the butter over them, sprinkle with salt and pepper, and serve. Ecos. “127 3097. Friec Esgs (z)-—Oil, dripping or lard✪ Fried Eggs (alternative method), eggs. Put a good allowance of either oil, dripping, or lard in a frying pan; when quite hot break an egg into it, and as soon -as the white begins to set turn it over dexterously with the slice, so as completely to cover the yolk. The eggs must be fried one by one, and as one is done it must be cirefully taken up and laid in front of the fire to drain and keep hot. 398. Fried Eggs (with Black Butter)—Ingredients—Butter, eggs, tarragon vinegar, minced parsley, salt and pepper✪ Fried Eggs (with Black Butter). Fry them in butter as above, leave the butter in the frying pan over the fire till it is nearly black, add a few drops of tar- ragon vinegar, some minced parsley, a little salt and pepper. Pour over the eggs and serve. 309. Fried Eggs (with Tomatoes)-—Ingredients—Butter, French tomato sauce, pepper and salt to taste, fried eggs. Melt a small piece of butter✪ Fried Eggs (with Tomatoes) in a saucepan, put to it a small quantity of French tomato sauce, add p¢pper and salt to taste, and when quite hot turn it out on a dish, is one on it the eggs fried in butter. 400. Fried Eggs (with Bacon)—Ingredients—Thin slices of streaky bacon✪ Fried Eggs (with Bacon), fried eggs. Cut some thin slices of streaky bacon, cut off the rind and trim them ; put them into a frying pan on the fire, and turn them often until quite hot, then roll up each slice, make a border of them round the fried eggs in the dish. ol. Fried Eggs (with Ham)—Ingredients—A Slice of ham, fried eggs. Trim a slice of ham, and either grill it on a clear fire or- toast it in front of it. Serve with the fried eggs on it. 402, Scrambled Egges—Ingredients—Four eggs, salt and pepper to taste, I oz. of butter, finely minced parsley. Beat up four eggs, with salt and pepper to taste; put an ounce of butter into a saucepan, directly it is melted put it in the eggs, and keep constantly stirring with a spoon until they are nearly set, adding at the last a little finely-minced parsley. 403. Scrambled Eggs (with Asparagus) —Ingredients— Asparagus points, salted water, butter, scrambled eggs. Parboil in salted water some asparagus points, cut the size of peas, drain them and toss them in a little butter till quite hot. re sur cies Sa 128 ‘THe Dominion Cook Book. ✪ Scrambled Eggs

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394. Eggs (with Spinach)—Ingredients—Eggs, sippets of bread, butter, spinach, salt, a tablespoonful of flour, pepper and salt to taste, cold stock. Boil a number of eggs in their shells for three or four min- utes, then dip them into cold water, carefully removing the shells, and place them again in hot water to make them quite hot; drain, and serve them on the following purée with sippets of bread fried in butter round the dish: Pick and washa quantity of spinach, put it into a saucepan with a little water and some salt, when thoroughly done drain off all the moisture and pass | the spinach through a sieve. Amalgamate a piece of butter and a tablespoonful of flour in a saucepan on the fire, put in the spinach and stir well for some minutes, then add pepper and salt to taste, and the yolk of one egg beaten up with a — little cold stock and strained. 395. Buttered Eggs—Ingredients—Four eggs, 2 oz. of butter, 2 tablespoonfuls of cream, a little grated tongue, pepper and salt to taste, pieces of buttered toast. Break four eggs into a basin, and beat them well ; put two ounces of butter and two tablespoonfuls of cream into a sauce- pan ; add a little grated tongue, pepper and salt to taste, when quite hot add the eggs, stir till nearly set, then spread the mixture on pieces of buttered toast and serve. 396. Fried Eggs (1)—Ingredients—Butter, eggs, pepper, salt. Melt a piece of butter in a small frying pan, break two eggs in it carefully so as not to break the yolks; when nearly set, trim the edges of the whites and slip them out on a hot dish, pour the butter over them, sprinkle with salt and pepper, and serve. Ecos. “127 3097. Friec Esgs (z)-—Oil, dripping or lard, eggs. Put a good allowance of either oil, dripping, or lard in a frying pan; when quite hot break an egg into it, and as soon -as the white begins to set turn it over dexterously with the slice, so as completely to cover the yolk. The eggs must be fried one by one, and as one is done it must be cirefully taken up and laid in front of the fire to drain and keep hot. 398. Fried Eggs (with Black Butter)—Ingredients—Butter, eggs, tarragon vinegar, minced parsley, salt and pepper. Fry them in butter as above, leave the butter in the frying pan over the fire till it is nearly black, add a few drops of tar- ragon vinegar, some minced parsley, a little salt and pepper. Pour over the eggs and serve. 309. Fried Eggs (with Tomatoes)-—Ingredients—Butter, French tomato sauce, pepper and salt to taste, fried eggs. Melt a small piece of butter in a saucepan, put to it a small quantity of French tomato sauce, add p¢pper and salt to taste, and when quite hot turn it out on a dish, is one on it the eggs fried in butter. 400. Fried Eggs (with Bacon)—Ingredients—Thin slices of streaky bacon, fried eggs. Cut some thin slices of streaky bacon, cut off the rind and trim them ; put them into a frying pan on the fire, and turn them often until quite hot, then roll up each slice, make a border of them round the fried eggs in the dish. ol. Fried Eggs (with Ham)—Ingredients—A Slice of ham, fried eggs. Trim a slice of ham, and either grill it on a clear fire or- toast it in front of it. Serve with the fried eggs on it. 402, Scrambled Egges—Ingredients—Four eggs, salt and pepper to taste, I oz. of butter, finely minced parsley. Beat up four eggs, with salt and pepper to taste; put an ounce of butter into a saucepan, directly it is melted put it in the eggs, and keep constantly stirring with a spoon until they are nearly set, adding at the last a little finely-minced parsley. 403. Scrambled Eggs (with Asparagus) —Ingredients— Asparagus points, salted water, butter, scrambled eggs. Parboil in salted water some asparagus points, cut the size of peas, drain them and toss them in a little butter till quite hot. re sur cies Sa 128 ‘THe Dominion Cook Book.

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