VARIOUS DISHES. 461 



omelet, but a pancake. To take up, take hold of the pna -vvitJi the palm upper- 

 most, place your plate over the pan and turn it quickly." 



Remarks. — i\Iost people have been in the habit of using milk, or flour, or 

 both, while the Frenchman's plan leaves them tender and digestible. 



Egg Omelet with Green Com or Bread Crumbs.— Boil 1 dozen 

 ears of nice corn 25 minutes, split the rows lengthwise with a sharp knife, then 

 with a dull knife press out and scrape easily, to leave the hull as much on the 

 cob as possible; add to this pulp 5 well-beaten eggs, season to taste, and fry to 

 a nice brown in a little butter, turning over as a whole, or as the Frenchman 

 above, on a clean half of the pan. In the absence of green corn, 1},^ cups of 

 bread crumbs will make a good omelet. 



Remarks. — Omelets should be served at oncewheu done, as they fall if they 

 stand after being dished up. 



Egg Omelet "with Oysters. — An egg omelet with oysters may be a 

 new dish to some cooks, but I can assure them that it will be a favorite, if the 

 family hke oysters. Stew a dozen oysters in their own liquor, if possible, if not, 

 use a very little water; roll 2 or 3 lumps of butter the size of butternuts in flour, 

 and put in and let it come to a boil; salt it well, and add black or cayenne pep- 

 per to suit your taste. Take out the oysters and chop them, and, if necessary 

 to make them thick, add a little flour; then put the oysters in again and set the 

 saucepan in which they are back on the stove while the eggs are being fried. 

 Beat 6 to 10 eggs until very light, and add to them 2 table-spoonfuls of cream 

 or rich milk; fry in a well-buttered frvnng-pan. When done remove to a hot 

 platter or deep plate and pour the oyster sauce over it. Serve wbile hot. — New 

 Y'yrk Evening Post. 



Eggs-in-the-Nest — A Nice Dish for Breakfast or Tea. — Beat 

 to a froth the whit^ of 6 eggs; a little pepper and salt; pour into a buttered 

 baking tin, dip upon it 6 t^ble-spoonf uls of nice cream, 1 only in a place ; upon 

 each spoonful of cream drop 1 of the yolks whole (being careful not to break 

 them); place in a moderately hot oven to cook, and serve hot, a« omelet 

 should be. 



Remarks. — I am very sorry I can not give credit to the originator of this 

 dish, as her name ought to have gone with it, as it will be found especially nice, 

 if neatly done. Where I first saw it there was no name given. 



I will now close the meat and egg dishes with directions how to take care of 

 pigs' heads, sausage, etc. ; then take up the vegetable question. 



Head-Cheese, Souse, etc. — For the head-cheese, take the pigs' 

 heads, fpet, ears, etc., and after soaking and cleaning nicely, cut off the lower 

 jaw (some cut this off first, as it is very nice cooked with cabbage); boil 

 until the bones can be easily removed; then chop fine with onions, 1 or 2 for 

 each head, add salt and pepper, and place in molds till cold. It is usual, 

 however, when these are cooked, to make a meal off them, and chop up 

 the balance for the head cheese, and some persons prefer to eat it all as 

 sauce cold, rather than take the labor of chopping, seasoning, etc. Every 

 one can please themselves. They should all be soaked over night in salt 

 water before cleaning them. 



