Beat up three eggs with two ounces fresh butter or well washed salt butter. Add a teaspoonful cream or new milk. Put all in a saucepan and stir over the fire five minutes. When, it rises up, dish it immediately on toast.—Mrs. S.
Ham and Eggs.
Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water.
Let the pan remain on the fire, so as to keep the ham gravy hot, that it may cook the eggs nicely when dropped into it. Break the eggs carefully, drop them in whole, and do not let them touch each other. Cook a light brown, not allowing the yolks to get hard. Lay an egg on each slice of meat.—Mrs. S. T.
Ham and Egg Pudding. (A Spring Dish.)
6 eggs beaten very light.
A light pint of flour.
A pint of milk.
A small piece of butter.
Salt and pepper to the taste.