Fried Eggs

Slice and fry any kind of bacon, dish it; have the eggs ready in a dish, and pour them into the gravy; when done, take them up and lay them on the meat.

Fried Eggs another way.

Have your lard or butter boiling hot; break in one egg at a time; throw the hot fat over them with an egg slice, until white on the top; slip the slice under and take them out whole, and lay them on the dish or meat without breaking; season with salt.

Omelet.

Beat six or eight eggs, with some chopped parsley and a little salt; have the pan or speeder nicely washed; put in a quarter of a pound of butter, when it is hot, pour in the eggs; stir it with a spoon till it begins to form; when it is of a light-brown on the under side it is done; turn it out on a plate, and send to table immediately.

Grated bread, soaked in cream, put in the omelet, some think an improvement. The dripping of a nice ham, some persons use for omelet instead of butter.