salt, and again
set the pan on the fire for two minutes. At the end of this time the
eggs will be sufficiently set to enable you to slip them gently out of
the pan upon a plate; and to finish cooking the eggs, it will be
necessary to place them or hold them in front of the fire for a couple
of minutes longer.

No. 162. EGGS WITH BROWN BUTTER.

Cook the eggs as directed in the foregoing Number, and when you have
slipped them out on to a dish, put a piece of butter into the
frying-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 minutes, and pour this over the eggs.

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 warm, break an egg into a jug, add a
table-spoonful of sugar and some grated nutmeg or ginger; beat all
together with a fork for three minutes; then add a drop of the beer,
stir well together, and pour the remainder of the hot beer to this, and
continue pouring the egg-hot out of the warming-pot into the jug 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 cream of tartar; stir
well together; pour the whole into an earthen pan, cover it over with a
cloth, and let the mash remain in this state until it has become quite
cold; then stir in half a gill of fresh yeast; stir all well together
until thoroughly mixed, cover the pan over with a cloth, and leave the
ginger-beer in a cool place to work up; this will take from six to eight
hours; the scum which has risen to the top must then be carefully
removed with a spoon without disturbing the brightness of the b