Appendix. 447 



FEENCH EOLLS. 



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 PEEFECT 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. 



SCEAMBLED EGGS. 



Beat six eggs enough to nlix 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 FEY SALT POEK 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 ofl"; 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 



