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Add chopped parsley, green onions, or chives, or a very small quantity of shalot, a little pepper and salt, and a scrape or two of nutmeg. Boil some butter in a small frying-pan, and pour the above batter into it. When one side is of a fine yellow brown, turn it and do the other: double it when served. Some lean ham scraped, or grated tongue, put in at first, is a very pleasant addition.
Toast six rounds of bread; arrange the toast on a platter, put one egg on each slice, pour around the tomato sauce, dust thickly with the chives and send to the table. 6 eggs 2 heads of celery 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1 saltspoonful of pepper
The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quarter of a cup to a pint of hash. Melt one-half tablespoon of butter or savory drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top.
Salad herbs finely shredded and then sauted or used in salads. Chillies. Small red peppers used in seasoning. Chives. An herb allied to the onion family. Chutney. An East Indian sweet pickle. Citron. The rind of a fruit of the lemon species preserved in sugar. Collops. Meat cut in small pieces. Compote. Fruit stewed in sirup. Scallop shells in which fish or oysters are sometimes served.
The mound raised is, in fact, a crescent on the inner edge, thirty feet broad, seventy feet between the horns, square at the back behind the fruit-trees; a walk runs there, between it and the fence, and in the narrow space on either hand I grow such herbs as one cannot easily buy chervil, chives, tarragon.
Chives, lettuce, radishes, cress and onions were full flavoured, fresh and delicious, and quite as early as in Manitoba. Being a timber country, lumber was, of course, plentiful, there being two sawmills at work cutting lumber, which sold, undressed, at $25 to $30 a thousand.
Drop this with a tea-spoon into boiling lard, and fry these little puffs of a delicate light brown. SPANISH SAUCE. Put some gravy into a saucepan with a glass of white wine, and the same of good broth. Add a bunch of parsley and chives, two cloves of garlic, half a bay leaf, a pinch of coriander seed, two cloves, a sliced onion, a carrot, half a parsnip, and two spoonfuls of salad oil.
Two mouthfuls, however, were sufficient, as the cakes were not only extremely greasy, but filled with white curds, aniseed and chives. Having received in good part this intended hospitality, we were rejoiced to hear the Hofbauer express his perfect willingness that we should take up our abode at the mansion. We need merely pay him a trifle, but we must furnish ourselves the extra bedsteads.
A great dock leaf, in which the chives have a strange resemblance to the arteries in the human frame, has small shallow indents all round it. Hazels are rough and almost round in form, save for a pointed tip at the end; they have ragged edges and ill-defined serrations. Everybody knows the sycamore from its five lobed leaves; and the chestnuts and oaks are, again, as different as possible.
ALAMODE BEEF. Choose a piece of thick flank of a fine heifer or ox. Cut some fat bacon into long slices nearly an inch thick, but quite free from yellow. Dip them into vinegar, and then into a seasoning ready prepared, of salt, black pepper, allspice, and a clove, all in fine powder, with parsley, chives, thyme, savoury, and knotted marjoram, shred as small as possible, and well mixed.
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