butter just before serving.

7. BROWNING, FOR GRAVIES AND SAUCES.

Put 2 ozs. lump sugar in saucepan with as much water as it will just
absorb. Boil to a clear syrup, and then simmer very gently, stirring all
the time, until it is a very dark brown, almost black. It must not burn or
the flavour will be spoilt. Then add a pint of water, boil for a few
minutes. Put into a tightly-corked bottle and use as required.

VIII.--EGG COOKERY.

Many vegetarians discard the use of eggs and milk for principle's sake,
but the majority still find them necessary as a half-way house. But no
eggs at all are infinitely to be preferred to any but real new-laid eggs.
The commercial "cooking-egg" is an unwholesome abomination.

1. BOILED EGGS FOR INVALIDS.

Put the egg on in cold water. As soon as it boils take the saucepan off
the fire and stand on one side for 5 minutes. At the end of this time the
egg will be found to be very lightly, but thoroughly, cooked.

2. BUTTERED EGGS.

3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter.

Beat up the eggs and add the milk. Melt the butter in a small stew-pan.
When hot, pour in the eggs and stir until they begin to set. Have ready
some buttered toast. Pile on eggs and serve.

3. EGG ON TOMATO.

1 egg, 2 medium tomatoes, butter.

Skin the tomatoes. Break into halves and put them, with a very small piece
of butter, into a small stew-pan. Close tightly, and cook slowly until
reduced to a pulp. Break the egg into a cup and slide gently on to the
tomato. Put on the stew-pan lid. The egg will poach in the steam arising
from the tomato.

4. DEVILLED EGGS.

Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the
yolks. Well mash yolks with a very little fresh butter, melted, and curry
powder to taste. Stuff the whites with the mixture, join halves together,
and arrange in a dish of watercress.

5. SCRAMBLED EGG AND TOMATO.

Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the
egg and stir it in to the hot tomato. Cook until just beginning to set.

6. OMELET, PLAIN.

Whisk the egg or eggs lightly to a froth. Put enough butter in the
frying-pan to just cover when melted. When this is hot, pour the eggs into
it, and stir gently with a wooden spoon until it begins to set. Fold over
and serve.

7. SAVOURY OMELET.

2 eggs, 2 tablespoons milk, 1/2 teaspoon finely-chopped parsley or mixed
herbs, 1/2 a very small onion (finely minced)