eggs to a froth, and put them into the pan with their shells; let it boil ten minutes, when throw in a teacupful of cold water. Strain it through a flannel bag, first dipped into boiling water.

[90]

PINEAPPLE PRESERVE.

And the sun’s child, the mail’d anana, yields His regal apple to the ravish’d taste. Grainger.

Grainger.

Pare your pineapple; cut it in small pieces, and leave out the core. Mix the pineapple with half a pound of powdered white sugar, and set it away in a covered dish till sufficient juice is drawn out to stew the fruit in.

Stew the pineapple in the sugar and juice till quite soft, then mash it to a marmalade with the back of a spoon, and set it away to cool; pour it in tumblers, cover them with paper, gum-arabicked on.

[91]

[91]

EGGS.

OMELET.

Though many, I own, are the evils they’ve brought us, Though R**al*y’s here on her very last legs; Yet who can help loving the land that has taught us Six hundred and eighty-five ways to dress eggs! Moore.

Though R**al*y’s here on her very last legs;

Six hundred and eighty-five ways to dress eggs!

Moore.

Take as many eggs as you think proper; break them into a pan, with some salt and chopped parsley; beat them well, and season them according to taste. Have ready some onion, chopped small; put some butter into a fryingpan, and when it is hot, put in your chopped onion, giving them two or three turns; then add your eggs to it, and fry the whole of a nice brown. You must only fry one side; serve the fried side uppermost.

TO POACH EGGS.

But, after all, what would you have me do, When, out of twenty, I can please not two? One likes the pheasant’s wing, and one the leg; The vulgar boil, the learned 

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