280 THE nOXISEIIOLD. 



drops of onion juice, salt and pepper to taste. Mix all thoroughly, and fill 

 the eggs with the mixture; put them together. Then there will be a little of 

 the filling left, to which add one well-beaten egg. Cover the eggs with this 

 mixture, and then roll in cracker crumbs. Fry a light brown in boiling fat. 



Cupped Eggs. — Put a spoonful of high- seasoned brown gravy into each 

 cup; set the cups in a saucepan of boiling water, and, when the gravy heats, 

 drop a fresh egg into each cup; take off the saucepan, and cover it close till 

 the eggs are nicely and tenderly cooked; dredge them with nutmeg and salt. 

 Serve them in a plate covered with a napkin. 



Eggs a la Mode. — Remove the skin from a dozen tomatoes, medium 

 size, cut them up in a saucepan, add a little butter, pepper and salt; when 

 sufficiently boiled beat up five or six eggs, and just before you serve, turn 

 them into the saucepan with the tomato, and stir one way for two minutes, 

 allowing them time to be well done. 



A Nice Dlsli for Breakfast. — Take some slices of bread cutting, off the 

 crust; make a batter of three eggs and a pint of milk; soak the bread in it; 

 put some butter in the frying pan; fry the slices of bread till brown. 



A Good AVay to Cook Eggs. — Heat and grease the muffin irons; take 

 a dozen eggs, break an egg in each muffin ring; put pepper, salt and a lump 

 of butter on each; then put in the oven; as soon as it is slightly browned 

 remove with a fork; dish and send to the table hot. 



Breakfast Disli. — A nice dish for breakfast is made by taking bits of 

 ham that have been left from previous meals, cutting in small pieces, and 

 heating them with two or three eggs stirred in. Pieces of beef may also b« 

 used, and enjoyed if properly cooked. Chop them fine, season with butter, 

 pepper and salt, and serve hot. The excellence of these dishes depends 

 upon the way in which you cook and season them. Anything which is 

 warmed over, in order to be palatable, must be nicely prepared. 



Potato Cakes for Breakfast. — Save from dinner a soup-plate of mashed 

 potatoes, add to it half a saltspoonful of pepper, the same of nutmeg, a 

 little salt and the yelk of an egg; form into small cakes, put in a buttered 

 baking-pan, brush the top with the white of an egg, and brown in a qiiick 

 oven. 



A Clieap Breakfast Disk. — Stale bread may be made into a palatable 

 dish for breakfast by dipping it in butter and then frying in lard or butter. 

 Make the batter Avith eggs — a teaspoonful of corn starch mixed in a table- 

 spoonful of milk to each egg. A little salt should be added. 



Soups. 

 Asparagus Soup. — Three pounds of knuckle of veal will make a gopd 

 strong stock. Put the veal to boil with one and a half bunches of asparagus, 

 a gallon of water, and let it boil rapidly for three hours. Strain and return 

 to the pot, adding another bunch of asparagus, chopped fine, and boil 

 twenty minutes. Take a cup of milk, add a tablespoonful of flour; let it all 

 just come to a boil and serve. Season well with pepper and salt. 



Potato Soup. — ^Mash to a smooth paste one pound of good mealy pota-^ 

 to«8, which have been steamed or boiled very dry; mix them by degrees in 



