MISCELLANEOUS. 151 
An Italian cook serves perfumed eggs where 
a faint but delicious flavor of violets, roses, etc., 
isimparted by rubbing the dish with the extract. 
“Stir them with steady hand and conscience 
pricking, 
To see the untimely end of ten fine chicken.” 
“ The egg is to the kitchen what the articles 
are in discourse; that is to say, a necessity so 
indispensable that the most skillful must re- 
nounce his art if the use of it was forbidden 
haan,” 
Almanach des Gourmands.— Paris, 1804. 
“ The relation of a hen to a dozen fair, white, 
pure eggs, and the relation of those eggs to 
puddings and custards, and the twenty-five 
cents which they can have for the asking, make 
even an ungainly hen, ike many heroines in 
novels, not beautiful but interesting.” 
: GAIL HAMILTON. 
A Prose Henriade, Atlantic Monthl y, June, 65. 
“Where would be the piquant salads, golden 
