Toast six pièces of bread, shape them round, before browning; keep them where they will be hot until you poach the eggs. Take a tin dipper, halffill it with boiling water, and drop it gently into the pot again, holding it so that none of the water from the pot can get into the dipper ; keep it flrm by holding it yourself or getting it held for you, and break a nice f resh egg into the dipper ; let it stand until the white is firm. . Lay each egg on one ;of the slices of toast, use butter and sait on the toast for both egg and toast ; break each egg in this way until your, six eggs✪ Poached Eggs with Toast and Anchovy Paste and six pièces of toast are used; butter very f reely, and serve hot. Anchovy paste may be spread on the toast before the eggs are put on, but it is a nice dish without it and very suitable for a délicate breakfast. 96 LA CUISINE CREOLE. POAOHBD EGGS AND HAM. Poach your eggs in a tin dippper, as directed, and when done put them on round slices of broiled or f ried ha✪ Poached Eggs and Hamm. Many pref er this to f ried ham and eggs. EGGS WITH BROWNED BUTTEE AND VINEGAR. Put four ounces of butter into an omelet pan over the flre ; as it begins to sputter, break the eggs into it without disturbing the yolks, season with pepper and sait ; f ry the eggs caref uUy and remove them on to the dish in whieh they are to be served. Put two ounces more butter in the pan, f ry it of a brown color ; put to the butter two tablespoonfuls of vinegar✪ Eggs with Browned Butter and Vinegar, pour it over the eggs and serve. OMELETTE AU NATUREL. Break eight eggs into a bowl; add a teaspoonful of sait, half as much pepper, beat up the whole very hard and throw in a tablespoonf ul of water. Hâve the ome- let-pan on the fire with a cup of sweet butter heated to a gentle beat (fier ce beat would scoreh the eggs) ; pour the eggs into the heated butter ; raise it as it cooks, with a skimmer-spoon, turn in the brown edges, or turn one half over the other, as it keeps in the lusciousness of the omelet. Keep gently roUing it, as it cooks, until, when done, it is round like a small roly-poly pudding. Omelette au naturel is the basis of ail ômelets, for, by substituting différent seasonings, you hâve ail the vari- eties of them. Parsley and onion chopped fine and mixed with the eggs is one variety; grated ham and parsley is another ; sugar makes another class, and so on. LA CUISINE CREOLE. 97 A NICE OMELET WITH 6BBEN ONION. Beat the whites and yolks of six eggs separately, put in a tablespoonful of butter, a spoonful of chopped green onion and one of fine-cut parsley, and mîx wîth the eggs; then put it into a thick-bottomed pan, in whieh you hâve placed a half cup of butter✪ A Nice Omelet with Green Onion. EoU it up as it cooks, and tilt the pan on one side, that the omelet may cook on the other side; roU up again as it cooks. Do not let it get hard and brown but keep it soft. Keep on rolling as well as you can ; a little practice will mak» you perfect. When the eggs cook, butter, pepper and sait them, and turn on a dish. OMELET FOR ONE PERSON. Beat two eggs — ^yolks and whites separately ; in a bowl put a tablespoonful of water, a little parsley, a teaspoon- ful of butter, and a little green onion✪ Omelet for One Person, if liked; beat the eggs into this, and whisk ail very rapidly for a few minutes ; then pour it into a pan, where there is a table- spoonful of butter just hot enough to color the eggs ; cook them very slowly, and roll up the omelet as it cooks until it îs like a rolled pancake ; pepper and sait it at the last moment of cooking, as putting in sait too soon makes eggs tough. OMELET WITH PARMESAN CHEESE. I Break six eggs into a bowl, add a gill of cream, four ounces of grated cheese, some pepper and a little sait; beat the whole together, pour into a pan, roll up and bake as directed. Butter it well bef ore sending to table. 98 LA CUISINE CREOLE. OMELET WITH SUGAR. ✪ Omelet with Parmesan Cheese

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Toast six pièces of bread, shape them round, before browning; keep them where they will be hot until you poach the eggs. Take a tin dipper, halffill it with boiling water, and drop it gently into the pot again, holding it so that none of the water from the pot can get into the dipper ; keep it flrm by holding it yourself or getting it held for you, and break a nice f resh egg into the dipper ; let it stand until the white is firm. . Lay each egg on one ;of the slices of toast, use butter and sait on the toast for both egg and toast ; break each egg in this way until your, six eggs and six pièces of toast are used; butter very f reely, and serve hot. Anchovy paste may be spread on the toast before the eggs are put on, but it is a nice dish without it and very suitable for a délicate breakfast. 96 LA CUISINE CREOLE. POAOHBD EGGS AND HAM. Poach your eggs in a tin dippper, as directed, and when done put them on round slices of broiled or f ried ham. Many pref er this to f ried ham and eggs. EGGS WITH BROWNED BUTTEE AND VINEGAR. Put four ounces of butter into an omelet pan over the flre ; as it begins to sputter, break the eggs into it without disturbing the yolks, season with pepper and sait ; f ry the eggs caref uUy and remove them on to the dish in whieh they are to be served. Put two ounces more butter in the pan, f ry it of a brown color ; put to the butter two tablespoonfuls of vinegar, pour it over the eggs and serve. OMELETTE AU NATUREL. Break eight eggs into a bowl; add a teaspoonful of sait, half as much pepper, beat up the whole very hard and throw in a tablespoonf ul of water. Hâve the ome- let-pan on the fire with a cup of sweet butter heated to a gentle beat (fier ce beat would scoreh the eggs) ; pour the eggs into the heated butter ; raise it as it cooks, with a skimmer-spoon, turn in the brown edges, or turn one half over the other, as it keeps in the lusciousness of the omelet. Keep gently roUing it, as it cooks, until, when done, it is round like a small roly-poly pudding. Omelette au naturel is the basis of ail ômelets, for, by substituting différent seasonings, you hâve ail the vari- eties of them. Parsley and onion chopped fine and mixed with the eggs is one variety; grated ham and parsley is another ; sugar makes another class, and so on. LA CUISINE CREOLE. 97 A NICE OMELET WITH 6BBEN ONION. Beat the whites and yolks of six eggs separately, put in a tablespoonful of butter, a spoonful of chopped green onion and one of fine-cut parsley, and mîx wîth the eggs; then put it into a thick-bottomed pan, in whieh you hâve placed a half cup of butter. EoU it up as it cooks, and tilt the pan on one side, that the omelet may cook on the other side; roU up again as it cooks. Do not let it get hard and brown but keep it soft. Keep on rolling as well as you can ; a little practice will mak» you perfect. When the eggs cook, butter, pepper and sait them, and turn on a dish. OMELET FOR ONE PERSON. Beat two eggs — ^yolks and whites separately ; in a bowl put a tablespoonful of water, a little parsley, a teaspoon- ful of butter, and a little green onion, if liked; beat the eggs into this, and whisk ail very rapidly for a few minutes ; then pour it into a pan, where there is a table- spoonful of butter just hot enough to color the eggs ; cook them very slowly, and roll up the omelet as it cooks until it îs like a rolled pancake ; pepper and sait it at the last moment of cooking, as putting in sait too soon makes eggs tough. OMELET WITH PARMESAN CHEESE. I Break six eggs into a bowl, add a gill of cream, four ounces of grated cheese, some pepper and a little sait; beat the whole together, pour into a pan, roll up and bake as directed. Butter it well bef ore sending to table. 98 LA CUISINE CREOLE. OMELET WITH SUGAR.

La cuisine creole