Poached Eggs with Cream. — One pint of water, one teaspoonful of salt, four teaspoonfuls of vinegar, four fresh eggs, half a gill of cream, salt, pepper and pounded sugar to taste, one ounce of butter✪ Poached Eggs. Put the water, vinegar and salt into a frying-pan, and break each egg into a separate cup; bring the water, etc., to boil, and slip the eggs gently into it without breaking the yolks. Simmer them from three to four minutes, but not longer, and with a slice lift them out on to a hot dish, and trim the edges. Empty the pan of its contents, put in the cream, add a seasoning to taste, of pepper, salt and pounded sugar; bring the whole to the boiling-point; then add the butter^ COOKERY RECIPES. 47 1 broken into small pieces ; toss the pan round and round till the butter is melted ; pour it over the eggs and serve. To insure the eggs not being spoiled whilst the cream, etc., is preparing, it is a good plan to warm the cream with the butter, etc., before the eggs are poached, so that it may be poured over them immediately after they are dished. Toast and Eggs. — Break three eggs into a small stevvpan ; add a saltspoonful of salt, a quarter of that quantity of pepper, and two ounces of fresh butter✪ Toast and Eggs (the fresher the better); set the stewpan over a moderate fire, and stir the eggs round with a wooden spoon, being careful to keep every particle in motion, until the whole has be- come a smooth and delicately thick substance ; have ready a con- venient-sized crisp piece of toast, pour the eggs upon it, and serve immediately. Eggs in Italian Style. — Moisten two spoonfuls of flour with four ounces of butter in a saucepan, stirring constantly. When of the consistency of thick cream, thin with a little boiling milk, and add salt and pepper. Add three ounces more of butter and a little chopped parsley, worked well together. Have ready eight hard- boiled egg✪ Eggs in Italian Styles, sliced, and add to the same and serve. SALADS. Mustard Salad. — The following is an excellent dressing : Take the yolk of one fresh egg and mix it with two tablespoonfuls of olive oil, very slowly. Add one and one-half spoonfuls of mustard, three spoonfuls of salt, a little pepper, and, last of all, two spoon- fuls of vinega✪ Mustard Salad Dressingr. Beat the white of the egg to a stiff froth, and stir lightly in. Cabbage Dressing. — One egg, one tablespoonful of mustard, and one teaspoonful of butter, mixed together. Haifa teacup of vinegar✪ Cabbage Dressing. Put it on the stove, and stir until thickened, but do not let it boil. Salad Dressing {excelloit). — Take the yolk of a hard-boiled egg, a little salt, red pepper, and the yolk of a raw egg. Add oil slowly as you mix it with the back of a fork, stirring it all the time one 472 THE hearthstone; or, life at home. way. One tablespoonful of cream or condensed milk, and the juice of a lemon✪ Salad Dressing (excellent). Salad Sauce. — Boil one egg hard ; when cold, remove the yolk, bruise it to a pulp with a spoon, then add a raw yolk and a teaspoon- ful of flour, a small teaspoonful of salt and a trifle of pepper ; to this add half a spoonful of vinegar ; stir it ; pour over it a teaspoon- ful of oil by degrees ; keep stirring, then a little more vinegar and more of oil, until eight teaspoonfuls of oil and three of vinegar✪ Salad Sauce are used.

AI-modernized reading of the original text

Poached Eggs with Cream. — One pint of water, one teaspoonful of salt, four teaspoonfuls of vinegar, four fresh eggs, half a gill of cream, salt, pepper and pounded sugar to taste, one ounce of butter. Put the water, vinegar and salt into a frying-pan, and break each egg into a separate cup; bring the water, etc., to boil, and slip the eggs gently into it without breaking the yolks. Simmer them from three to four minutes, but not longer, and with a slice lift them out on to a hot dish, and trim the edges. Empty the pan of its contents, put in the cream, add a seasoning to taste, of pepper, salt and pounded sugar; bring the whole to the boiling-point; then add the butter broken into small pieces ; toss the pan round and round till the butter is melted ; pour it over the eggs and serve. To insure the eggs not being spoiled whilst the cream, etc., is preparing, it is a good plan to warm the cream with the butter, etc., before the eggs are poached, so that it may be poured over them immediately after they are dished. Toast and Eggs. — Break three eggs into a small stewpan ; add a saltspoonful of salt, a quarter of that quantity of pepper, and two ounces of fresh butter (the fresher the better); set the stewpan over a moderate fire, and stir the eggs round with a wooden spoon, being careful to keep every particle in motion, until the whole has become a smooth and delicately thick substance ; have ready a convenient-sized crisp piece of toast, pour the eggs upon it, and serve immediately. Eggs in Italian Style. — Moisten two spoonfuls of flour with four ounces of butter in a saucepan, stirring constantly. When of the consistency of thick cream, thin with a little boiling milk, and add salt and pepper. Add three ounces more of butter and a little chopped parsley, worked well together. Have ready eight hardboiled eggs, sliced, and add to the same and serve. SALADS. Mustard Salad. — The following is an excellent dressing : Take the yolk of one fresh egg and mix it with two tablespoonfuls of olive oil, very slowly. Add one and one-half spoonfuls of mustard, three spoonfuls of salt, a little pepper, and, last of all, two spoonfuls of vinegar. Beat the white of the egg to a stiff froth, and stir lightly in. Cabbage Dressing. — One egg, one tablespoonful of mustard, and one teaspoonful of butter, mixed together. Haifa teacup of vinegar. Put it on the stove, and stir until thickened, but do not let it boil. Salad Dressing {excelloit). — Take the yolk of a hard-boiled egg, a little salt, red pepper, and the yolk of a raw egg. Add oil slowly as you mix it with the back of a fork, stirring it all the time one 472 THE hearthstone; or, life at home. way. One tablespoonful of cream or condensed milk, and the juice of a lemon. Salad Sauce. — Boil one egg hard ; when cold, remove the yolk, bruise it to a pulp with a spoon, then add a raw yolk and a teaspoonful of flour, a small teaspoonful of salt and a trifle of pepper ; to this add half a spoonful of vinegar ; stir it ; pour over it a teaspoonful of oil by degrees ; keep stirring, then a little more vinegar and more of oil, until eight teaspoonfuls of oil and three of vinegar are used.

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Poached EggsToast and EggsEggs in Italian StyleMustard Salad DressingMustard Salad DressingCabbage DressingSalad Dressing (excellent)Salad Sauce

The hearthstone; or, Life at home