154 EGG-PLANT. 



hours after being laid, as previous to this time the white of 

 the egg presents a thin, milky appearance on being boiled. 



DROPPED EGG. 



Have the water boiling, drop the egg in without breaking 

 the yolk ; have ready slices of buttered toast, and when the 

 egg has set, remove it with the egg-slice to the top of the 

 toast, taking care again not to break the yolk. This is the 

 lightest form of cooking eggs, and therefore best suited to 

 invalids. 



OMELETTES. 



These preparations, to be successful, require practice, and 

 an omelette or small frying-pan. 



Break five eggs in a dish, season with a little salt, a dust 

 of pepper, half a tea-spoonful of boiled chopped parsley, the 

 same quantity of young onion, also chopped very fine, and 

 beat all well together. 



Melt in the frying-pan two ounces of butter, and pour the 

 egg in. Stir it, but when it shows signs of hardening, begin 

 to shape it with the spoon, and by tipping the pan up so that 

 the egg may occupy only a small part of the pan. When a 

 very delicate brown is supposed to be attained, turn it upon 

 a dish, with the browned side top. Omelettes should not be 

 overdone. They may be varied to almost any amount. Del- 

 icate vegetables, such as boiled cauliflower, or herbs, or boiled 

 chopped ham, may be beaten into the egg. Omelettes should 

 be served hot. 



POACHED EGG. 



Beat six eggs Veil, put them in a stewpan with about 

 three ounces of butter. Stir them constantly for three min- 

 utes. Serve on hot buttered toast. 



EGG-PLANT (Solanum Melongena). Of this delicate 

 plant there are two varieties, the white and purple. The 



