The handy dictionary of cookery

Put two tablespoonfuls of wine with four tablespoonfuls of water and four lumps of sugar into a pan ; allow it to get hot, but not boil. Beat up an egg until it is quite frothy ; pour on to it the heated wine and water ; pour it backwards and forwards several times very quickly, and serve hot. Eg*gs, Poached. Put a pint of water into a stew-pan with four teaspoonfuls of vinegar and a saltspoonful of salt. When the water is quite boiling, break the eggs carefully into it. Let it boil three minutes ; lift them out carefully so as not to break the yolk. Serve upon hot buttered toast. Egg* Sauce. Melt in a saucepan one ounce of butter ; stir into it half an ounce of flour, then add half a pint of milk ; stir carefully to boiling. Season with half a saltspoonful of salt and a quarter of a saltspoonful of pepper. Chop up two hardboiled eggs into small irregular pieces, stir them into the sauce, and it is ready for use. Eggs, Stuffed. Take some fresh eggs, boil them hard, put them into cold water to cool ; cut them in halves lengthways ; take out the yolks. Put into a mortar a little finely chopped ham and chicken or any cold meat, the yolks of the eggs, a tablespoonful of finely chopped parsley, a tiny piece of onion, butter, pepper, and salt to taste ; pound these well together. Fill the hollow of the white with the mixture ; join the two halves together. Roll them in flour, brush over with a beaten egg, and cover with bread crumbs ; fry in boiling fat. Note. — See that a blue steam is rising from the fat before putting in the eggs to fry ; they must be a golden colour. Drain them on porous paper. Serve on a hot dish garnished with sprigs of parsley. Eggs in Cases. Put into a saucepan one ounce of butter, one tablespoonful of milk or cream, three ounces of finely chopped ham ; stir over the fire five minutes ; drop in the yolk of an egg ; stir it over a slow fire carefully two minutes. Grease some ram akin cases, put in some of the above, then drop in an 3- tiny pinch of salt and pepper ; cover them with breadcrumbs ; put some small pieces of butter on the top. Brown them in the oven. {Another way.) Butter some ramakin cases, and put in a little grated cheese ; then drop in one egg, a very tiny pinch of pepper and salt; cover them with bread crumbs, and put some small pieces of butter on the top. Brown it in the oven or before the fire. English Salad. Take some lettuce, cress, mustard, and watercress all freshly gathered; wash them very carefully in plenty of clean, fresh water ; shake it well in a clean towel or salad basket to dry it. Take some beetroot that has been cooked, cut it into thin slices; arrange them with the green food tastily round a salad dish with a little horseradish finely shred, and pour over the following sauce : — Rub the yolks of two hard-boiled eggs quite smooth with the back of a wooden spoon ; add a saltspoonful of salt, sugar, and readymade mustard, a tablespoonful of vinegar, a little pepper, and four tablespoonfuls of cream. English Scones.