298 THE notfSEnOLD. 



Drain, put tho muBbiooms into a pio dish; break enough eggs* to covet tlieirl 

 over the top; pepper, salt and scatter bits of butter over them; stew with 

 bread crumbs and bake until the eggs are set. Serve in the dish. 



Stewed Carrots. - Boil the carrots until they are hal^^ne, then scrape 

 and cut into thick slices; put them into a stewpan with awmich milk as will 

 hardly cover them; a veiy little salt and pepper, and a small quantity of 

 chopped parsley; simmer them until they are perfectly tender, but not 

 broken. Svhen nearly done add a piece of butter rolled in flour. Sei-ve 

 hot. 



Potato Croquettes. — Take six boiled potatoes, pass them through a 

 sieve; add to them three tablespoonfuls of ham, grated or minced finely, a 

 little grated nutmeg, pepper and salt to taste, and some chopped parsley; 

 work into this mixture tho yelks of three or four eggs, then fashion it into 

 the shape of balls, roll them in bread crumbs, and fry in hot lard, and serve 

 with fried parsley. 



Imitation Duclc. — Boil two onions iintil nearly soft; then choj) them 

 fine, and mix mth pieces of stale bread crusts that have been soaked awhile 

 in cold water or milk. Add a little powdered sage, some jjepper and some 

 salt. Grease a baking tin, put the mixture in, and strew over the top some 

 grated bread and bits of butter. Bake it for half an hour and serve for 

 breakfast, or a side dish at dinner. 



Potatoes Fried Whole. — When nearly boiled enough, put small po- 

 tatoes into a stewpan with butter, or beef dripping; shake them about to 

 prevent burning, till they are brown and crisji; drain them from the fat. It 

 will bo an improvement if they are floured and dipped in the yelk of an egg, 

 and then rolled in finely-sifted bread crumbs. Tliis is the ordinary French 

 method. 



Scalloped Sqnaslii. — Boil and mash tho squash in the customary way 

 and let it cool; beat the yelks of two eggs, and when the squash is nearly 

 cold, whip these into it, with three tablespoonfuls of milk, one of butter 

 rolled in flour and mejted into the milk; pepper and salt to taste; pour into 

 a buttered bake-dish, cover with fine crumbs, and bake to a light brown in a 

 quick oven. To be eaten hot. 



Potato Pie. — Peel and grato one large white potato into a dish, add the 

 juice and rind of one lemon, the beaten white of one egg, one teacup of white 

 sugar, one cup cold water; pour this into a nice under crust and bake; when 

 done have ready the beaten whites of three eggs, half cup powdered sugar, 

 flavor with lemon, spread on the pie and return to the oven to harden. 



A Dellciouj l>isli. — Take a large fresh cabbage and cut out the heart. 

 Fill the place with stuffing, or veal chopped very fine, and higiilj' seasoned, 

 rolled into balls witli yelk of egg. Then tie the cabbage firmly together and 

 boil in a kettle for two hours. It makes a yery delicious dish, and it la often 

 useful for using small pieces of meat. 



Haricot Beans. — Soak half a pint of tho small white beans over night in 

 just enough cold water to >eover them; tho next day boil two hours, strain 

 and put in a pie-dish with ouc-half ounce of butter, a tcaspooiiful of finely- 

 chopped parsley, previously fried; cover witli slices of raw bacon, and l)akQ 

 a quarter of an hour. 



