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Egg Muffins.
Heat a dripping pan with as many muffin rings on it as you desire. Butter them, and break an egg into each, put on a little salt, pepper, and a bit of butter to each, and put into the oven and brown nicely. Serve hot and you will find them nice, although not original with the author, nor does he know with whom they originated, although he knows them good— a new dish.
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