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[THE STEAM FROM A KETTLE SUGGESTED THE STEAM ENGINE.] 1262. Fried Eggs and Minced Ham or Bacon. Choose some very fine bacon streaked with a good deal of lean; cut this into very thin slices, and afterwards into small square pieces; throw them into a stewpan and set it over a gentle fire, that they may lose some of their fat. When as much as will freely come is thus melted from them, lay them on a warm dish. Put into a stewpan a ladleful of melted bacon or lard; set it on a stove; put in about a dozen of the small pieces of bacon, then incline the stewpan and break in an egg. Manage this carefully, and the egg will presently be done: it will be very round, and the little dice of bacon will stick to it all over, so that it will make, a very pretty appearance. Take care the yolks do not harden. When the egg is thus done, lay it carefully on a warm dish, and do the others. 1263. Fish Cake. Take the meat from the bones of any kind of cold fish, and put the bones with the head and fins into a stewpan with a pint of water, a little salt, pepper, an onion, and a faggot of sweet herbs, to stew for gravy. Mince the meat, and mix it well with crumbs of bread and cold potatoes, equal parts, a little parsley and seasoning. Make into a cake, with the white of an egg, or a little butter or milk; egg it over, and cover with bread crumbs, then fry a light brown. Pour the gravy over, and stew gently for fifteen minutes, stirring it carefully twice or thrice. Serve hot, and garnish with slices of lemon, or parsley. These cakes aiford a capital relish from scraps of cold fish. Housekeepers who would know how to economise all kinds of nutritious fragments, should refer to the "Family Save-all," which supplies a complete course of "Secondary Cookery." [1]