Slice and fry any kind of bacon, dish it; have the eggs ready in a
dish, and pour them into the gravy; when done, take them up and lay
them on the meat.

Fried Eggs another way.

Have your lard or butter boiling hot; break in one egg at a time; throw
the hot fat over them with an egg slice, until white on the top; slip
the slice under and take them out whole, and lay them on the dish or
meat without breaking; season with salt.


Omelet.

Beat six or eight eggs, with some chopped parsley and a little salt;
have the pan or speeder nicely washed; put in a quarter of a pound of
butter, when it is hot, pour in the eggs; stir it with a spoon till
it begins to form; when it is of a light-brown on the under side it
is done; turn it out on a plate, and send to table immediately.
Grated bread, soaked in cream, put in the omelet, some think an
improvement. The dripping of a nice ham, some persons use for omelet
instead of butter.


To Boil Eggs.

Have the water boiling, and look at your watch as you put them in; two
minutes and a half will cook them to please most persons; if you want
them very soft, two minutes will be sufficient, or if less soft three
minutes. If you wish them hard, as for lettuce, let them boil ten