shown surrounded by the white ring. Be very careful not to smear the edge
with the spinach.

N.B.--Sometimes eggs are poached and laid on the spinach whole.


EGGS AND TURNIP-TOPS.--Proceed exactly as above, using a puree of
turnip-tops instead of spinach.


EGGS AND ASPARAGUS.--Have ready some of the green parts of asparagus,
boiled tender, and cut up into little pieces an eighth of an inch long so
that they look like peas. Beat up four eggs very thoroughly with some
pepper and salt, and mix in the asparagus, only do not break the pieces of
green. Melt a couple of ounces of butter in a small stew-pan, and as soon
as it commences to froth pour in the beaten-up egg and asparagus; stir the
mixture quickly over the fire, being careful to scrape the bottom of the
saucepan. As soon as the mixture thickens pour it on some hot toast, and
serve.


EGGS AND CELERY.--Have ready some stewed celery on toast. (_See_ CELERY,
STEWED.) Poach some eggs and place them on the top. Hard-boiled eggs, cut
into slices, can be added to the celery instead of poached eggs.

When stewed celery is served as a course by itself, the addition of the
eggs and plenty of bread make it a wholesome and satisfying meal.


EGG SALAD.--(_See_ SALADS.)