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Eggs-in-the-Nest
A Nice Dish for Breakfast or Tea. —Beat to a froth the whites of 6 eggs; a little pepper and salt; pour into a buttered, baking tin, dip upon it 6 table-spoonfuls of nice cream, 1 only in a place; upon each spoonful of cream drop 1 of the yolks whole (being careful not to break them); place in a moderately hot oven to cook, and serve hot, 38 omelet should be.
Remarks. —I am very sorry I can not give credit to the originator of this dish, as her name ought to have gone with it, as it will be found especially nice, if neatly done. Where I first saw it there was no name given.
I will now close the meat and egg dishes with directions how to take care of pigs' heads, sausage, etc.; then take up the vegetable question.
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