APPENDIX. 501 
FRENCH ROLLS. 
Take one 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 par ale 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 jnah before 
tbe omelet is doubled over. 
SCRAMBLED EGGS, 
Beat six egos 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 
