EGGS AND BACON.— Toast some cutlets of fine streaked bacon in a dutch oven ; they will be done in about ten minutes ; then put the fat and some dripping into a frying-pan, and when hot, break the eggs into it ; do not turn while frying, but keep pouring fat- over them ; when the yolk looks white, they are enough ; turn, and serve with the bacon. EGG PICKLE. — Boil from two to three dozen fresh eggs✪ Eggs to Fricassee quite hard ; then set a sufficient quantity of good vinegar over the fire, ginger, white pepper, mustard seed, and a clove or two of garlic. Having placed the eggs without shells into broad mouthed jars, pour the vinegar, &c., over them. When cold tie them down. The pickle will be ready in a month. It forms a pretty garnish when cut in slices, and constitutes a piquant relish with cold meat. EGGS, to Poach. — They must be fresh. Put a little vinegar and salt✪ Eggs to Poach into the water, and break the eggs into it when boiling ; boil three minutes ; turn them with a skimmer. When you take them out, immerse then; in warm water, EGG ELD i 70 to free them from froth, &c. Eat with pepper, salt, and butter. Or serve on toast. They are nice served on greens, as spinach, &c. EGGS, to Preserve. — Apply , with a brush a solution of gum arabic to the shells, or immerse the eggs there- in, let them dry, and pack them in dry charcoal dust. This prevents their being affected by any alterations of temperature. EGG PUDDING.— It Is made chiefly of eggs. It is nice made thus : beat well seven eggs ; mix well with 3 oss. of flour, pint and a half of milk, a little salt ; flavour with nutmeg, lemon juice, and orange flower water✪ Egg Pudding. Boil 1 % hour in a floured cloth. Serve with wine-sauce sweetened. EGG SAUCE. — Boil two eggs hard, half chop the whites, put in the yolks, chop them together, but not very fine ; put them with & lb. of good melted butter✪ Egg Sauce. EGGS IN SNOW.— Take ii pint of cream ; 3 ozs. of sugar, and the pulp of an onion. Take six whites of eggs and whip them well ; put in a little salt, 2 ozs. of sugar and some drops of orange flower water✪ Eggs in Snow ; whisk well. Take a spoonful of the whites ; poach them In cream ; turn them, that they may be equally done ; arrange them when done, as if they were poached eggs ; dilute four yolks with a little cream which has cooled ; thicken it over the fire, — with- out boiling. ELDER FLOWERS. — They are alterative and cooling. The infu- sion is recommended for erysipelas, fever, gout, &c. As an external appli- cation, it is very useful in inflammations and painful swellings. ELDER BUDS to Pickle.— Put the buds into a strong brine for nine days, stirring well ; then boil them in the water slowly, covered with vine leaves, till they are quite green ; drain. Then pour over them in jars hot vinegar in which has been boiled mace, ginger, cloves, cayenne, &c. ELDER FLOWER OINT- MENT.— Very cooling and healing. It is made by simmering the fresh flowers in butter or good lard, with one eighth the proportionate quantity of spermaceti. ELDER FLOWER WATER. — To a % oz. of eider flowers put 3 pints of boiling water ; infuse for two hours, and strain. A good wash for sunburn and freckles. — But the distilled water is the best. Steep a peck of the flowers in two quarts of water all night ; put in a cold still, and let the water come cold off the still, and it will be very clear. Cork well ; it will keep a year. ELDER FLOWER WINE.

AI-modernized reading of the original text

EGGS AND BACON.— Toast some cutlets of fine streaked bacon in a dutch oven ; they will be done in about ten minutes ; then put the fat and some dripping into a frying-pan, and when hot, break the eggs into it ; do not turn while frying, but keep pouring fatover them ; when the yolk looks white, they are enough ; turn, and serve with the bacon. EGG PICKLE. — Boil from two to three dozen fresh eggs quite hard ; then set a sufficient quantity of good vinegar over the fire, ginger, white pepper, mustard seed, and a clove or two of garlic. Having placed the eggs without shells into broad mouthed jars, pour the vinegar, &c., over them. When cold tie them down. The pickle will be ready in a month. It forms a pretty garnish when cut in slices, and constitutes a piquant relish with cold meat. EGGS, to Poach. — They must be fresh. Put a little vinegar and salt into the water, and break the eggs into it when boiling ; boil three minutes ; turn them with a skimmer. When you take them out, immerse them in warm water, EGG ELD i 70 to free them from froth, &c. Eat with pepper, salt, and butter. Or serve on toast. They are nice served on greens, as spinach, &c. EGGS, to Preserve. — Apply , with a brush a solution of gum arabic to the shells, or immerse the eggs therein, let them dry, and pack them in dry charcoal dust. This prevents their being affected by any alterations of temperature. EGG PUDDING.— It Is made chiefly of eggs. It is nice made thus : beat well seven eggs ; mix well with 3 oss. of flour, pint and a half of milk, a little salt ; flavour with nutmeg, lemon juice, and orange flower water. Boil 1 % hour in a floured cloth. Serve with wine-sauce sweetened. EGG SAUCE. — Boil two eggs hard, half chop the whites, put in the yolks, chop them together, but not very fine ; put them with ½ lb. of good melted butter. EGGS IN SNOW.— Take ii pint of cream ; 3 ozs. of sugar, and the pulp of an onion. Take six whites of eggs and whip them well ; put in a little salt, 2 ozs. of sugar and some drops of orange flower water ; whisk well. Take a spoonful of the whites ; poach them In cream ; turn them, that they may be equally done ; arrange them when done, as if they were poached eggs ; dilute four yolks with a little cream which has cooled ; thicken it over the fire, — without boiling. ELDER FLOWERS. — They are alterative and cooling. The infusion is recommended for erysipelas, fever, gout, &c. As an external application, it is very useful in inflammations and painful swellings. ELDER BUDS to Pickle.— Put the buds into a strong brine for nine days, stirring well ; then boil them in the water slowly, covered with vine leaves, till they are quite green ; drain. Then pour over them in jars hot vinegar in which has been boiled mace, ginger, cloves, cayenne, &c. ELDER FLOWER OINT- MENT.— Very cooling and healing. It is made by simmering the fresh flowers in butter or good lard, with one eighth the proportionate quantity of spermaceti. ELDER FLOWER WATER. — To a % oz. of eider flowers put 3 pints of boiling water ; infuse for two hours, and strain. A good wash for sunburn and freckles. — But the distilled water is the best. Steep a peck of the flowers in two quarts of water all night ; put in a cold still, and let the water come cold off the still, and it will be very clear. Cork well ; it will keep a year. ELDER FLOWER WINE.

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