BUTTERED EGGS. Beat four or five eggs, yolk and white together; put a quarter of a pound of butter in a bason, and then put that into boiling water. Stir it till melted, then put that butter and the eggs into a saucepan; keep a bason in your hand, just hold the saucepan in the other over a slow part of the fire, shaking it one way, as it begins to warm. Pour it into the bason and back again, then hold it over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling. Serve on toasted bread, or in a bason, to eat with salt fish or red herrings. BUTTERED LOAF. Take three quarts of new milk, and add as much rennet as is sufficient to turn it; then break the curd, and drain off all the whey through a clean cloth. Pound it in a stone mortar, add the white of one and the yolks of six eggs, a good handful of grated bread, half as much of fine flour, and a little salt. Mix them well together with the hand, divide the whole into four round loaves, and place them upon white paper. After they are well buttered, varnish them all over with a feather, dipped in the yolk of an egg stirred up with a little beer. Set the loaves in a quick oven three quarters of an hour; while baking, take half a pound of new butter, add to it four spoonfuls of water, half a nutmeg grated, and sugar sufficient to sweeten it. Stir them together over the fire till they boil; when sufficiently thickened, draw the loaves from the oven, open their tops, pour in the butter and sugar, and send them up with sugar strewed over them. BUTTERED LOBSTERS. Pick out the meat, cut and warm it, with a little weak brown gravy, nutmeg, salt, pepper, butter, and a little flour. If done white, a little white gravy and cream. BUTTERED ORANGES. Grate off a little of the outside rind of four Seville oranges, and cut a round hole at the blunt end opposite the stalk, large enough to take out the pulp and seeds and juice. Then pick the seeds and skin from the pulp, rub the oranges with a little salt, and lay them in water for a short time. The bits cut out are to be saved. Boil the fruit in fresh water till they are tender, shifting the water to take out the bitterness. In the meantime make a thin syrup with fine sugar, put the oranges into it, and boil them up. As the quantity of syrup need not be enough to cover them, turn them round, that each part may partake of the syrup, and let them remain in it hot till they are wanted. About half an hour before serving, put some sugar to the pulp, and set it over the fire; mix it well, and let it boil. Then add a spoonful of white wine for every orange, give it a boil, put in a bit of fresh butter, and stir it over the fire to thicken. Fill the oranges with it, and serve them with some of the syrup in the dish, with the bits on the top.