I9 2 2% /fr/ Cookery , 
fugar, lay-the loaves in the difh, pour the fauceover them* and 
throw fugar over the difh. 
Brockely and eggs . 
BOIL your brockely tender, faving a large bunch for the mid¬ 
dle, and fix or eight little thick fprigs to flick round. Take a 
toaft half an inch thick, toaft it brown, as big as you would 
have it for your difh or butter-plate, butter fome eggs thus : 
take fix eggs, more or lefs as you have occafion, beat them well, 
put them into afaucepan with a good piece of butter, a little 
fait, keep beating them with a fpoon till they are thick enough, 
then pour them on the toaft; fet the biggeft bunch of brockely 
in the middle, and the other little pieces round and about, and 
garnifh the difh round with little fprigs of brockely. This is a 
pretty fide-difh, or a corner-plate. 
Afparagus and eggs. 
TOAST a toaft as big as you have occafion for, butter 
it, and lay it in your difh; butter fume eggs as above, and lay 
over it. In the mean time boil fome grafs tender, cut it final], 
and lay it over the eggs. This makes a pretty fide-difli for a 
feco.nd courfe, or a corner-plate. 
Brockely in fallad . 
BROCKELY is a pretty difh, by way of fallad in the middle 
of a table. Boil it -like afparagus (in the beginning of the book 
you have an account how to clean it) lay it in your difh, beat 
lip wfth oil and vinegar, and a little fait. Garnifh with ftertion- 
buds. 
Or boil it, and have plain butter in a cup. Or farce French 
rolls with it, and buttered eggs together, for change. Or farce 
your rolls with mufcles, done the fame way as oyfters, only no 
wine. 
To make po!a!ce cakes . 
TAKE potatoes, boil them, peel them, beat them in a mor¬ 
tar, mix them with the yolks of eggs, a little fade, fugar, a little 
beaten mace, a little nutmeg, a little cream or melted butter, 
work it up into a pafte; then make it into cakes, or juft what 
fhapes you pleafe with moulds, fry them brown in frefh butter, 
lay them in plates or difhes, melt butter with fack and fugar, 
and pour over them. 
A pud.ling 
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