DOMESTIC ECONOMY AXD FAMILY RECIPES 691 



potatoes, and when perfectly' cold cut them up in small pieces 

 about the size of a grain of corn, and season with salt and pepper. 

 To a quart of potatoes thus prepared, take the yolks of six eggs, 

 and the whites of three, and beat them well together. Have 

 some butter in a frying-pan, and when it is melted, put in the po- 

 tatoes. When the}' are quite hot, stir in the eggs, and continue 

 stirring so as to mix them well with the potatoes, and until the 

 eggs are set. Then pepper, and stad them to table in a hot dish. 



A Bengal Omelet — Take half a dozen fresh eggs, beat the 

 whites and yolks up well together in a clean basin; chop half a 

 dozen young onions fine, a little fresh parsley, and add a tea- 

 spoonful of catsup. Mix it all together, and fiy them after the 

 form of a pancake. When done brown take a fork, roll them up, 

 and send to table. 



How TO Make Egg Balls. — Boil four eggs hard, take out the 

 yolks and pound them, add to them a few bread crumus, and pep- 

 per and salt, and the yolk of one raw egg ; mix them all well to- 

 gether, take them out, and with flour on your hands roll them into 

 balls ; boil them two minutes. 



Ego Toast. — Soak some slices of stale bread in cream or milk, 

 but not long enough to become soft ; then dip them in beaten egg 

 with a little salt, and fry brown. 



Fish gives, generally speaking, about two-thirds as much nutri- 

 ment as meats, but having no juice like meat, is not a muscle pro- 

 ducing diet. It is more appropriate for women, students, and 

 those who waste but little muscle. To cook fish, a wire broiler 

 that folds together is absolutely essential, and such a broiler is 

 much the most convenient of any for broiling steak or chops, and 

 for toasting bread or crackers. 



To Broil Fresh Fish, rub on them a little butter and salt, and 

 hold them over a quick bed of coals, as for beefsteak, so as to crisp 

 the outside quickly without burning. Squeeze a few drops of 

 lemon juice over them before eating. The small fresh water fish 

 are best fried. Cut slices of pork, and let them soak over night. 

 When the fish is to be cooked fry the pork crisp, roll the fish in 

 corn meal, wheat flour, or powdered crackers, and lay them in the 

 pan. As soon as one side is crisp either reduce the fire or sprinkle 

 a little ashes over it. Nothing but the best pork fat is suitable to 

 fry brook fish in. 



Salt Mackerel should be soaked two days in cold water with 

 the flesh side down. Just previous to cooking lay it in a dish, 

 and cover it with hot milk. Rinse it with cold water and wipe 

 dry with a cloth. Broil the same as fresh fish, and squeeze a 

 lemon over it just before eating. 



To Cook Salt Codfish. — Cut into pieces two or three inches 

 s([unre, dip the pieces in batter, and fry with butter. The batter 

 i.s made by mixing two eggs with grated crackers. Another and 

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