Eggs, Fried.—It is not so easy as it sounds to fry an egg properly, as may be proved only too often when “fried ham and eggs” is the dish for breakfast. The reason is that the cook fries her bacon first and then fries the eggs in the same fat, which is manifestly insufficient. The proper way is this: Put into a clean pan 3oz. or 4oz. of good fat (clarified dripping,
lard, marrowfat, etc., as you please), and when this fat is thoroughly hot, slip the eggs in, one at a time, and directly the white is nicely set lift them out with a fish slice, drain thoroughly, and cook the next egg. The eggs when cooked should be placed either on a clean cloth or a folded sheet of kitchen paper, and carefully trimmed. Eggs cooked thus are excellent with broiled ham, poulet Marengo, etc.