The Rev. D. W. G. Gwynne, M.D., was a physician in holy orders. In 1853 he lived at P--- House, near Taunton, where both he and his wife "were made uncomfortable by auditory experiences to which they could find no clue," or, in common English,... Read more of "put Out The Light!" at Scary Stories.caInformational Site Network Informational
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(Eggs) - (The International Jewish Cook Book)

Melt in a frying-pan a piece of butter, or fat for a meat meal. When
hot, drop in the eggs, one at a time, being careful not to break the
yolk. When the white of the egg is set they are done, though some
persons like them turned over and cooked on the other side. Remove from
the pan with a cake turner.

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Fried Eggs And Bacon

First, fry the rashers of bacon, and then break the eggs into the

frying-pan without disturbing the yolks, and as soon as these are just

set, or half-done, slip them out on to the rashers of bacon which you

have already placed in a dish.

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Fried Eggs

Go work, hunt, exercise (he thus begun),

Then scorn a homely dinner if you can;

_Fried eggs_, and herbs, and olives, still we see:

This much is left of old simplicity.


Eggs boiled hard, cut into slices, and fried, may be served as a second

course dish, to eat with roast chicken.

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