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Wilted Dandelions

Cut the roots from a quarter of a peck of young dandelions. Of course these are not fit for food after they are old enough to blossom. Wash the leaves through several cold waters, drain and shake them dry. Take a handful of leaves, cut them with a sharp knife into small pieces and put them in a saucepan. Beat one egg until light, add to it a gill of cream, stir over a fire until it thickens. Add a piece of butter the size of a walnut, two tablespoonfuls of vinegar, salt and pepper to taste. Pour this over the dandelions and stir over the fire just a moment until they are wilted and tender. Serve garnished with little rolls of crisp bacon.