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