eggs. Season them with pepper and salt. When fried, color them by holding over them a red-hot shovel.
STEWED EGGS.
Melt some butter in a dish that will bear the fire. Add to it salt, and nutmeg, and a little milk in the proportion of a table-spoonful to each egg. Mix them well together. Then lay over it the yolks of your eggs, first ascertaining that they are all good. Let it stew over a slow fire for a few minutes; and color it by holding over it a red-hot shovel. The eggs must not be allowed to get hard, but the surface should be soft and perfectly smooth and even.
Before you put in the eggs, you may stir into the mixture some heads of boiled asparagus.
STUFFED EGGS.
Boil twelve eggs hard. Take off the shell, and cut each egg in half. Take out the yolks, and pound them in a mortar with a quarter of a pound of butter; a nutmeg; some grated bread that has been soaked in milk; a little salt; and if you choose, some minced sweet-herbs. Fill the whites of the eggs with this stuffing, heaping it up, and smoothing it into a round even shape. Butter a dish, and spread over the inside a thin layer of the stuffing. Arrange in it all your halves of eggs, the bottoms downwards. Put them into an oven, the lid of which must be hot. Let them set about five minutes, and then send them to table.
EGG SNOW.
Take a quart of milk, and stir into it two spoonfuls of rose-water, and a quarter of a pound of
