Camping and woodcraft - Scoutmastercg.com

340 CAMPING AND WOODCRAFT(see page 325), and spread this over the omeletbefore you begin to fold it; or they can be put inwith the eggs. Jam, jelly, or preserved fruit maybe used in a similar way (two tablespoonfuls, say,of marmalade to six eggs).Rum Omelet.— Beat three eggs, add a very smallpinch of salt, a teaspoonful of powdered sugar, aslice of butter, and a tablespoonful of rum. Fryas described above. Lay the omelet on a hot dish,pour around it one-half tumberful of rum that hasbeen warmed in a pan, light it, and serve with itsblue flame rising round it.Poached Eggs.— Put a pint of water in the fryingpan, with one-half teaspoonful of salt. If youhave vinegar, add two teaspoonfuls to the water:it keeps the whites from running too much. Bringthe water to a gentle boil. Break the eggs separatelyinto a saucer and slide them into the waterLet the water simmer not longer than three minutes,meantime ladling spoonfuls of it over the yolks.Have toast already buttered on a very hot plate.Lay eggs carefully on it. Eat at once. This maybe varied by moistening the toast with hot milk.Eggs, Boiled.— Eggs are boiled soft in two andone-half to three minutes, depending upon size andfreshness. If wanted hard boiled, put them in coldwater, bring to a boil, and keep it up for twentyminutes. The yolk will then be mealy and wholeiome.Eggs boiled between these extremes areeither clammy or tough, and indigestible. To boileggs, soft, if you have no watch : put them in coldwater and set the pot over the fire. Watch thewater; when it begins to sing slightly, or when thefirst little bubbles arise, the eggs are done to a turn.Eggs, Roasted.— This can be done by coveringthe eggs with hot ashes and embers, but the shellsat one end to prevent themmust be cracked a littleexploding.Eggs, Stirred.— Make half a cup of rich gravy.Melt a tablespoon of butter in a pan and add the^riivv. When hissing hot. stir in five beaten pcrcrs'