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Mix and finish the same as plain omelet. Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Spanish sauce. Beat six eggs. Add six tablespoonfuls of water.
To a quart of such dough he asserted that a tablespoonful of powdered eggshells should be added, also a dust of Cayenne pepper. And if a really perfect food for fattening poultry were desired, Tibbetts declared that a tablespoonful of new rum should be added to the water with which the quart of dough was mixed. A wonderful turkey food, no doubt!
Whip the cream to a stiff froth, sprinkle over the sugar, add the coffee extract, and, when well mixed, pack and freeze. This will serve six persons. 1/2 cupful of rice 1 tablespoonful of gelatin 2/3 cupful of sugar 1/4 pound of dates 1/2 pint of milk 1 pint of cream 1 teaspoonful of vanilla
Put them into a saucepan, placing them close together, with the stems uppermost. Pour over sufficient water, a cup of sugar, a few whole cloves and some sticks of cinnamon, a tablespoonful of lemon juice. Cover the stewpan closely, to stew gently till the fruit is done, which will depend on the quality of the fruit. Then take out the fruit carefully and arrange it on a dish for serving.
When it is melted, lay in the frogs, and fry about two minutes, stirring them to prevent burning; shake over them a tablespoonful of sifted flour and stir it into them; add a sprig of parsley, a pinch of powdered summer savory, a bay leaf, three slices of onion, salt and pepper, a cup of hot water and one of cream.
Put a piece of butter in a stewpan, with an onion cut in pieces, a few cloves, salt and pepper, a tablespoonful of shredded parsley, and if you have it some good gravy or meat juice and water. Throw into the sauce some cold meat, preferably underdone, and after it has simmered for fifteen minutes take a cut onion and rub with it the bottom of the dish that you are going to use.
205. =Ragout of Mutton.= Cut four pounds of the scrag end of mutton in small pieces; peel a quart of turnips and cut them in round pieces as large as a walnut, and fry them brown in four ounces of fat; take them up, mix into the fat four ounces of flour, and brown it; add the mutton and sufficient cold water to cover the meat, and stir until it boils; season with a tablespoonful of salt, half a saltspoonful of pepper, a teaspoonful of sugar, and an ounce of onion if the flavor is liked; simmer gently until the meat is tender, about two hours; then add the turnips, heat them, and serve hot.
In the morning put them on the fire with six quarts of cold water; half a pound of salt pork; one even tablespoonful of salt; one saltspoonful of cayenne; and one teaspoonful of celery-seed. Fry till a bright brown three onions cut small, and add to the pease; cover closely, and boil four or five hours.
When the baby is about two or three weeks old, it is a good plan to put some alcohol into the water in which he is bathed two or three ounces to the amount of water used in bathing. Have a small bowl of cooler water, 70 degrees to 80 degrees, for the face, and after that is washed, add a tablespoonful of alcohol to that also, for the head.
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