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Fried Eggs

Put into a fryingpan three tablespoonfuls of sweet oil; place on the hot range, heat it well, and break into it one egg, being careful not to injure the yolk. Fold the white over the yolk with the aid of a knife, and cook for a quarter of a minute; turn the egg over with a skimmer, and cook for a quarter of a minute on the other side; lift it out with the skimmer, and place it on a hot dish. Proceed in the same way with eleven more eggs, and they will then be ready to serve. Mix one pinch of salt with half a pinch of white pepper, and season each of the eggs with it after they are placed on the dish. Care must be taken to cook the eggs separately, and not more than a quarter of a minute on each side.