ces. Fry some onions and mushrooms, put in the whites,
and keep them turning. Pour off the fat, flour the onions, and add a
little gravy. Boil them up, then put in the yolks, with a little pepper
and salt. Simmer the whole about a minute, and serve it up.

EGGS FOR SALLAD. Boil a couple of eggs for twelve minutes, and put them
into a bason of cold water, to render the yolks firm and hard. Rub them
through a sieve with a wooden spoon, and mix them with a spoonful of
water, or fine double cream, and add two table-spoonfuls of oil or
melted butter. When these are well mixed, add by degrees a tea-spoonful
of salt, or powdered lump sugar, and the same of made mustard. Add very
gradually three table-spoonfuls of vinegar, rub it with the other
ingredients till thoroughly incorporated, and cut up the white of the
egg to garnish the top of the sallad. Let the sauce remain at the bottom
of the bowl, and do not stir up the sallad till it is to be eaten. This
sauce is equally good with cold meat, cold fish, or for cucumbers,
celery, and radishes.

EGGS FOR THE SICK. Eggs very little boiled or poached, when taken in
small quantities, convey much nourishment. The yolk only, when dressed,
should be eaten by invalids. An egg divided, and the yolk and white
beaten separately, then mixed with a glass of wine, will afford two very
wholesome draughts, and prove lighter than when taken together. An egg
broken into a cup of tea, or beaten and mixed with a bason of milk,
makes a breakfast more supporting than tea only.

EGGS FOR TURTLE. Beat in a mortar three yolks of eggs that have been
boiled hard. Make it into a paste with the yolk of a raw one, roll it
into small balls, and throw them into boiling water for two minutes to
harden.

EGG BALLS. Boil the eggs hard, and put them in cold water. Take out the
yolks, and pound them fine in a mortar, wetting them with raw yolks,
about one to three. Season them with salt and white pepper, dry them
with flour, and roll them into small balls, as they swell very much in
boiling. When dressed, boil them in gravy for a minute.

EGG PIE. Boil twelve eggs hard, and chop them with one pound of marrow,
or beef suet. Season with a little cinnamon and nutmeg finely beaten,
adding one pound of currants clean washed and picked, two or three
spoonfuls of cream, a little sweet wine, and rose water. Mix all
together, and fill the pie: when it is baked, stir in half a pound of
fresh butter, and the ju