APPENDIX. 447 



FRENCH EOLLS. 



Take erne egg, one cup of milk (or water in lieu of it), three 

 spoonfuls of leaven, one spoonful of butter, a little salt, and 

 as much flour as will make it a thick paste; then make it 

 into rolls, and when well risen bake them in an oven, covered 

 dish, or fry-pan. 



A PERFECT OMELET. 



Take six eggs, leaving out the whites of two ; beat them till 

 they are very light, and add pepper and salt to your taste ; di- 

 vide two ounces of butter into small pieces and put them into 

 the eggs. 



Put a quarter of a pound of beef or veal drippings into a 

 fry-pan, and when they boil put in the eggs ; fry gently till 

 of a light brown on the under side ; add parsley if you wish 

 it plain, and then double it over and serve. 



If you wish it of cheese, beat it in with the eggs in an 

 earthen dish if you have one. For veal, ham, kidney, or oys- 

 ters, they must.be first cooked, and then put in just before 

 the omelet is doubled over. 



SCRAMBLED EGGS. 



Beat six eggs enough to mix white and yolk together ; put 

 two ounces of butter in a pan set on the fire, and when melt- 

 ed, take off the pan, and add salt, pepper, and, if you like, a 

 pinch of nutmeg ; mix it in ; then add the eggs, with a table- 

 spoonful of gravy or essence of beef; put the pan again over 

 a slow fire, stir constantly till cooked to suit, and serve warm. 



TO FRY SALT PORK NICELY. 



Cut it in thin slices, and put it in a fry-pan covered with 

 hot water ; let it boil up once, and then pour it off; shake a 

 little pepper over it ; let it fry on both sides in its own fat, 

 then take out the pieces and add to the gravy a large tea- 

 spoon of flour ; stir it till smooth and free of lumps; then add 



