s just set.

N.B. "Eggs may be preserved for twelve months, in a sweet and palatable
state for eating in the shell, or using for salads, by boiling them for
one minute; and when wanted for use let them be boiled in the usual
manner: the white may be a little tougher than a new-laid egg, but the
yelk will show no difference."--See HUNTER'S _Culina_, page 257.

_Eggs poached with Sauce of minced Ham._--(No. 548.)

Poach the eggs as before directed, and take two or three slices of
boiled ham; mince it fine with a gherkin, a morsel of onion, a little
parsley, and pepper and salt; stew all together a quarter of an hour;
serve up your sauce about half boiling; put the eggs in a dish, squeeze
over the juice of half a Seville orange, or lemon, and pour the sauce
over them.

_Fried Eggs and minced Ham or Bacon._--(No. 549.)

Choose some very fine bacon streaked with a good deal of lean; cut this
into very thin slices, and afterward into small square pieces; throw
them into a stew-pan, and set it over a gentle fire, that they may lose
some of their fat. When as much as will freely come is thus melted from
them, lay them on a warm dish. Put into a stew-pan a ladle-full of
melted bacon or lard; set it on a stove; put in about a dozen of the
small pieces of bacon, then stoop the stew-pan and break in an egg.
Manage this carefully, and the egg will presently be done: it will be
very round, and the little dice of bacon will stick to it all over, so
that it will make a very pretty appearance. Take care the yelks do not
harden; when the egg is thus done, lay it carefully in a warm dish, and
do the others.

*.* They reckon 685 ways of dressing eggs in the French kitchen: we hope
our half dozen receipts give sufficient variety for the English kitchen.

_Tea._[339-*]--(No. 550.)

"The Jesuit that came from China, A.D. 1664, told Mr. Waller, that to a
drachm of tea they put a pint of water, and frequently take the yelks
of two new-laid eggs, and beat them up with as much fine sugar as is
sufficient for the tea, and stir all well together. He also informed
him, that we let the hot water remain too long soaking upon the tea,
which makes it extract into itself the earthy parts of the herb; the
water must remain upon it no longer than while you can say the
'_Miserere_' psalm very leisurely; you have then only the spiritual part
of the tea, the proportion of which to the water must be about a drachm
to a pint."--Sir KENELM DIGBY'S