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Eggs, Fried

The frying-pan should be scrupulously clean, or the white part of the egg will be spoiled. Dripping, butter, or oil may be used. Break the eggs first into a cup, and slip each one into the pan as soon as it is hot. As the eggs fry raise their edges with a slicer, give them a slight shake, and ladle a little of the butter over the yolk. In two or three minutes they will be done; take them out with the slicer, pare off the rough edges, and drain from the greasy moisture. Serve on slices of bacon, or lay them in the middle of a dish with bacon or ham as a garnish. Probable cost, 1d. to 2d. each. Allow two eggs for one person.