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Eggs, Some of the More Common Ways of Cooking.
Poached. —It is now well understood that to poach an egg is to break it into foiling water and to dip some of the water, with a spoon, upon it, or them, as the case may be, until cooked to suit; then lift with a skimmer, upon, a plate, or upon slices of buttered toast, or into egg cups, in which a bit of butter has just been put, and let each, otherwise, season to suit themselves.
Eggs, Scrambled. —Put a tin basin upon the stove, in which you have put a table-spoon of butter, for 1/2 doz. eggs; when the butter is melted, the eggs having been broken into a dish (to see each is good) put them in, and as soon as cooked upon the bottom a little, begin to stir, or lift them with a spoon from the bottom, till all has had its turn upon the bottom, and consequently done, or thickened to suit. Serve hot, generally, for Sunday's tea, with bread and butter.
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