EGGS, BROILED.--Cut a large slice of crumb of bread off a big loaf; toast
it lightly, put some pieces of butter on it, and put it on a dish in front
of the fire; then break some eggs carefully on to the toast, and let them
set from the heat of the fire like a joint roasting; when the side nearest
the fire gets set, it will be necessary to turn the dish round. When the
whole has set, squeeze the juice of an orange over the eggs, and a little
grated nutmeg may be added. The eggs and toast should be served in the
same dish in which they are baked.


EGGS, BUTTERED.--Break some eggs into a flat dish, then take a little
butter and make it hot in a frying-pan till it frizzles and begins to turn
brown. Now pour this very hot butter, which is hotter than boiling water,
over the eggs in the dish. Put the dish in the oven a short time, and
finish off setting the yolks with a red-hot salamander.


EGGS, SCRAMBLED.--Scrambled eggs, when finished properly, should have the
appearance of yellow and white streaks, distinct in colour, but yet all
joined together in one mass. Melt a little butter in the frying-pan, break
in some eggs, as if for frying; of course, the whites begin to set before
the yolks. As soon as the whites are nearly but not quite set, stir the
whole together till the whole mass sets. By this means you will get yellow
and white streaks joined together. It is very important that you don't let
the eggs get brown at the bottom; you will therefore require a perfectly
clean frying-pan and not too fierce a fire.