Part 8 (2/2)

First, fry the rashers of bacon, and then break the eggs into the frying-pan without disturbing the yolks, and as soon as these are just set, or half-done, slip them out on to the rashers of bacon which you have already placed in a dish

No 161 buttERED EGGS

Fry half an ounce of butter in a frying-pan, then break three or four eggs into this; season with chopped parsley, pepper and salt, and again set the pan on the fire for two s will be sufficiently set to enable you to slip the the eggs, it will be necessary to place them or hold theer

No 162 EGGS WITH BROWN buttER

Cook the eggs as directed in the foregoing Number, and when you have slipped the-pan, and stir it on the fire until it becomes quite brown (_not burnt_); then add two table-spoonfuls of vinegar, pepper, and salt; boil for two s

No 163 EGGS STEWED WITH CHEESE

Fry three eggs in a pan with one ounce of butter, seasoned with pepper and salt, and when the eggs are just set firm at the bottom of the pan, slip them off on to a dish, cover them all over with some very thin slices of cheese, set the dish before the fire to melt the cheese, and then eat this cheap little tit-bit with some toast

No 164 HOW TO MAKE A WELSH RAREBIT

First, make a round of hot toast, butter it, and cover it with thin slices of cheese; put it before the fire until the cheese is melted, then season with mustard, pepper, and salt, and eat the rarebit while hot

No 165 EGG-HOT

Put a pint of beer on the fire to warar and soether with a fork for three ether, and pour the re-hot out of the war for two minutes, when it will be well mixed and ready to drink

No 166 GINGER-POP

Put a _very clean_ pot containing a gallon of water to boil on the fire, and as soon as it begins to boil, add twelve ounces of brown sugar, and one ounce of bruised ginger, and two ounces of creaether; pour the whole into an earthen pan, cover it over with a cloth, and let the mash remain in this state until it has becoill of fresh yeast; stir all well together until thoroughly er-beer in a cool place to work up; this will take froht hours; the scum which has risen to the topthe brightness of the beer; it is then to be carefully poured off bright into a jug with a spout, to enable you easily to pour it into the bottles These ht, tied across the corks with string, and put away, lying down in the cellar The ginger-pop will be fit to drink in about four days after it has been bottled

No 167 PLUM BROTH

Boil one quart of any kind of red plums in three pints of water with a piece of cinnaar until the pluh a sieve or colander, and give it to the children to eat with bread

No 168 PLUM PORRIDGE, COLD

Boil a quart of red plums in a pint of water, with a bit of cinnaar, until dissolved to a pulp; then rub the whole through a sieve or colander into a large basin, and when this is quite cold, ive it to the children to eat with bread for either breakfast or supper

No 169 STEWED PRUNES OR PRUENS

Purchase the cheaper kind of small prunes sold at 4_d_ per lb; put them into a saucepan with a pint of water, a bit of lear, and allow theently for about half an hour, and then let them become nearly cold Boil some rice in a cloth, as directed in No 92, and when done and turned out on its dish, pour the prunes over it for the children's dinner Once in a way, this cheap and wholesoreat treat

No 170 A SUMMER SALAD