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an equal number of anchovies, a little catchup and a piece of butter. With this composition fill the whites of the eggs, and that they may stand even, cut off a little from the thick end.

OBS.

THIS is very neat side dish for a supper. The composition put into the eggs admits of great variety. Some grated ham, or hung beef, may be pounded with the anchovies, but an experienced cook does not stand in need of any hints on this savoury subject. Thin slices of the white cut off from the bottom, and laid over the meat at the top, give the eggs an ornamental

appearance.

AN EARLY SPRING SOUP.

TAKE a knuckle of veal chopped in pieces; a quarter of a pound of lean ham; a quart of whole white pease; two or three turnips; a leek; and a little celery. Cut these into small pieces, and put to them four quarts of soft water. Boil till the meat has parted with all its juices, and the pease have become soft. Then take out the

meat and vegetables, and pulp the pease through a sieve. Season with pepper and salt to the taste. Take a bunch of asparagus cut small to resemble green pease, the hearts of two or three cabbage lettuces, and some green mint cut small. Stew these in the soup till the vegetables become tender, taking care to keep them of a good colour, and not to permit them to remain too long upon the fire. Should the soup prove too thick, put to it some good broth, but if too thin, add a little flour and water. Should it not appear sufficiently green, pound a handful of spinage, and put the juice, when properly strained, into the soup, but it must not be boiled, for that would destroy the green colour of the spinage.

OBS.

THIS is a very wholesome soup, bearing the resemblance of a green pease soup. Whenever the juice of spinage is used for greening, we should be careful not to put it to the soup in the act of boiling, for that would weaken its colour. And when asparagus is meant to resemble green

pease, care must be taken not to subject it to too much heat, being a vegetable that soon becomes soft and loses its colour. A considerable degree of attention is required on the part of the Cook in regard to the management of the asparagus.

AN OMELETTE.

TAKE six eggs. Beat them for a few minutes, then put to them some chopped parsley, and some fresh mushrooms stewed and chopped. Into the pan put half a pound of butter, and when sufficiently heated, pour in the omelette, and fry to a nice brown; but be careful not to permit it to continue too long upon the fire, for that would render it tough and hard.

OBS.

A salamander held for a minute over the surface, will take off the raw appearance of the eggs; or the omelette may be folded over.

A SAUCE FOR COLD FOWL, VEAL, &c. WHISK the yolk of an egg, then add as much pepper and salt as will lie upon a shilling, and

as much shred parsley as will lie upon hälf a crown, as much shalot, or shred onion, as will lie upon a quarter guinea, half a tea-spoonful of made mustard, and two table-spoonfuls of salad oil. Whisk all together, and add half a spoonful of elder vinegar, and two spoonfuls of common vinegar.

OBS.

THIS is a very wholesome sauce for the intended purpose.

A DUNELM OF CHICKEN.

TAKE a few fresh mushrooms, peeled and dressed as for stewing; mince them very small, and put to them some butter, salt, and cream. When put into a sauce-pan, stir over a gentle fire till the mushrooms are nearly done. Then add the white part of a roasted fowl, after being minced very small. small. When sufficiently heated,, it may be served up.

H

OBS.

DELICATE stomachs often reject things of an insipid nature, and when that is the case, this dish may be prescribed with perfect safety. When fresh mushrooms cannot be got, a very small portion of mushroom powder, or catchup, may supply their place.

SCOTCH BARLEY BROTH.

TAKE a tea-cupful of pearl barley and one gallon of water. Boil gently for half an hour, then add three pounds of lean beef, or neck of mutton, some turnips and carrots cut small, a pint of green pease, if in season, and some onions. Let the whole boil gently for two hours longer in a close soup-kettle, when the broth will be fit for use.

OBS.

THIS is a very wholesome national dish, and is held in high estimation by Archæus; it gives him no trouble, as the chyle produced by it is of a mild balsamic nature, and incapable of furring up the glandular system.

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