Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Fried Eggs.

These are usually served with ham, but they may be served separately. Put into a pan any kind of clean sweet fat; ham or bacon fat is generally considered as the best. Have the fat about a quarter of an inch deep in the pan. Break the eggs separately, and slide them gently, one at a time, into the hot fat. With a long spoon dip up the fat and pour over the eggs. As soon as the whites are set, slide a cake-turner under the eggs and place them on a warm dish. They may be arranged on slices of ham, or the ham may be put in the centre of the dish, and the eggs arranged around it.