FROTHED EGGS
Separate the yolks and whites of as many eggs as are required, putting each yolk in its shell or in a separate dish. Beat the whites until very stiff, and fill a well-buttered custard cup half full of the white of egg; make a hole in the centre, sprinkle with salt, pepper, and lemon juice, and drop a yolk in each cup. Put in a shallow pan of boiling water with a cover on it, and when the eggs are set turn out onto buttered toast. Garnish with parsley butter.