Q. Which are the foiir ways in which we have learned to cook eggs ? A. Scrambled, Baked Omelet, Poached Eggs, and Quaker Omelet. RECEIPTS. SCRAMBLED EGGS. Three eggs, one- half cup of milk, one teaspoonful of butter and flour each, salt-spoonful of salt. Heat and thicken the milk, add butter and salt, then stir in the eggs. Turn into a hot dish. BAKED OMELET. One scant pint of milk, two eggs, one-half table-spoonful of butter and flour each, one-half teaspoonful of salt. Let the milk come to a boil. Mix butter and flour together ; stir it into the milk. Let it cool five minutes, stirring constantly. Put it where it will cool. When cool, add the salt and eggs (eggs beaten separately) ; pour into a buttered dish. Bake twenty minutes in a quick oven. Serve at once. POACHED EGGS. Have salted boiling water in the frying-pan. Drop each ^^<g in separately. When the white is set, baste. With a skimmer remove each ^g^ and serve on buttered toast. QUAKER OMELET. Three eggs, one-half cup of milk, one table-spoonful of butter, one and one-half table-spoonfuls of cor✪ Baked Omeletn-starch, one teaspoonful of salt. Put the saucepan on to heat. Beat the yolks of the eggs, and stir smoothly the corn-starch into the milk, and add to the beaten yolks, also salt. Put butter into the hot pan (before putting butter beat the whites to a stiff froth and add to the yolks and milk), then when butter is melted pour in the mixture, cova^, and place on the stove where it will brown but not burn. Cook about seven minutes. Fold and turn on a hot dish. Plain Omelet the same as Quaker Omelet, only leave out the flour. LESSOM THIRD. 55 Recapittilation of the Lesson. SCRAMBLED EGGS. 1 We put the milk on to heat. 2 We wet the flour with a little milk. 3 We add the butter and salt. 4 We break and beat the eggs, and stir them into the hot milk. 5 We keep stirring until sufficiently thick. Now it is finished. BAKED OMELET. 1 We measure and put the milk to heat. 2 We stir the flour and butter together. 3 We wet it smooth with a little of the milk. 4 When the milk boils we pour it on this mixture. 5 We stand by and stir five minutes. 6 We put it away to cool. 7 We break the eggs separately. 8 We beat the whites well. 9 We pour the whites into the yolks and beat together. 10 We add the salt to the milk and eggs. 1 1 We put into a well-buttered dish and bake twenty minutes. Now it is finished. POACHED EGGS. 1 We cut the bread in pieces half an inch thick, and near the size of the ^^<g when cooked. 2 We toast and butter the bread. 3 We fill the frying-pan with boiling water, and add one tea- spoonful of salt. 4 We knock an ^<g<g against the side of a cup and break it. 5 We let each ^^^ stand in its own cup. 6 We draw the saucepan where the water will not boll fast. 7 We slip in one ^'g'g. 8 When the white is set slip in another. 9 With a spoon we baste the ^g^ with the boiling water, lo We baste till a white veil comes over the yolks. 56 LESSON THIRD. II Now the eggs are cooked, remove with a skimmer, and place an eg^ on each piece of toast. Now they are finished. QUAKER OMELET. 1 We stir the milk gradually on the flour. 2 We put the frying-pan on to warm. 3 We break the eggs, separating yolks and whites.

AI-modernized reading of the original text

Q. Which are the foiir ways in which we have learned to cook eggs ? A. Scrambled, Baked Omelet, Poached Eggs, and Quaker Omelet. SCRAMBLED EGGS. Three eggs, one- half cup of milk, one teaspoonful of butter and flour each, salt-spoonful of salt. Heat and thicken the milk, add butter and salt, then stir in the eggs. Turn into a hot dish. BAKED OMELET. One scant pint of milk, two eggs, one-half table-spoonful of butter and flour each, one-half teaspoonful of salt. Let the milk come to a boil. Mix butter and flour together ; stir it into the milk. Let it cool five minutes, stirring constantly. Put it where it will cool. When cool, add the salt and eggs (eggs beaten separately) ; pour into a buttered dish. Bake twenty minutes in a quick oven. Serve at once. POACHED EGGS. Have salted boiling water in the frying-pan. Drop each egg in separately. When the white is set, baste. With a skimmer remove each egg and serve on buttered toast. QUAKER OMELET. Three eggs, one-half cup of milk, one table-spoonful of butter, one and one-half table-spoonfuls of corn-starch, one teaspoonful of salt. Put the saucepan on to heat. Beat the yolks of the eggs, and stir smoothly the corn-starch into the milk, and add to the beaten yolks, also salt. Put butter into the hot pan (before putting butter beat the whites to a stiff froth and add to the yolks and milk), then when butter is melted pour in the mixture, cover, and place on the stove where it will brown but not burn. Cook about seven minutes. Fold and turn on a hot dish. Plain Omelet the same as Quaker Omelet, only leave out the flour. Recapittilation of the Lesson. SCRAMBLED EGGS. 1 We put the milk on to heat. 2 We wet the flour with a little milk. 3 We add the butter and salt. 4 We break and beat the eggs, and stir them into the hot milk. 5 We keep stirring until sufficiently thick. Now it is finished. BAKED OMELET. 1 We measure and put the milk to heat. 2 We stir the flour and butter together. 3 We wet it smooth with a little of the milk. 4 When the milk boils we pour it on this mixture. 5 We stand by and stir five minutes. 6 We put it away to cool. 7 We break the eggs separately. 8 We beat the whites well. 9 We pour the whites into the yolks and beat together. 10 We add the salt to the milk and eggs. 1 1 We put into a well-buttered dish and bake twenty minutes. Now it is finished. POACHED EGGS. 1 We cut the bread in pieces half an inch thick, and near the size of the egg when cooked. 2 We toast and butter the bread. 3 We fill the frying-pan with boiling water, and add one teaspoonful of salt. 4 We knock an egg against the side of a cup and break it. 5 We let each egg stand in its own cup. 6 We draw the saucepan where the water will not boll fast. 7 We slip in one egg. 8 When the white is set slip in another. 9 With a spoon we baste the egg with the boiling water. 10 We baste till a white veil comes over the yolks. 11 Now the eggs are cooked, remove with a skimmer, and place an egg on each piece of toast. Now they are finished. QUAKER OMELET. 1 We stir the milk gradually on the flour. 2 We put the frying-pan on to warm. 3 We break the eggs, separating yolks and whites.

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