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This is a celebrated cosmetic for the hands. Take fifty fine large oysters, and mince them raw. Chop also four or five small pickled cucumbers, and a bunch of parsley. Grate about two tea-cupfuls of stale bread-crumbs, and beat up the yolks of four eggs. Mix the whole together in a thick batter, seasoning it with cayenne and powdered mace; and with a little salt if the oysters are fresh.
The rest are lost in the crowd, fail through the defects of their qualities, become commonplace workmen and second-rate professional men, marry commonplace wives, are as much waste as the driftage of superfluous pollen in a pine forest is waste." "Decent honest lives!" said Dayton to his bread-crumbs, with his chin in his necktie.
Clifford, obeying his hospitable instincts, and he waded through the snow to the sunny side of an evergreen, and there cleared a space until the ground was bare. Then he scattered over this little plot an abundance of bread-crumbs and hay seed, and they all soon had the pleasure of seeing half a dozen little bobbing heads at breakfast.
How to roast a TURKEY. Take a turkey, dress and truss it, then take down the breast-bone. To make Stuffing for the Breast. Take beef-suet, the liver shred fine, and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your taste, a little shred parsley, a spoonful or two of cream, and two eggs.
Mix with bread-crumbs and melted butter. Fill into small pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-sauce. Hungarian Noodle Pudding. Boil finely cut noodles in salted water drain and mix with the yolks of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel to taste. Add the beaten whites.
Take a neck of mutton, cut it in joints, cut off the ends of the long bones, then scrape the meat clean off the bones about an inch, take a little of the inpart of the meat of the cutlets, and make it into forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon your cutlets, rub over them the yolk of an egg to make it stick; chop a few sweet herbs, and put to them a few bread-crumbs, a little pepper and salt, and strew it over the cutlets, and wrap them in double writing-paper; either broil them before the fire or in an oven, half an hour will do them; when you dish them up, take off the out-paper, and set in the midst of the dish a little brown gravy in a china-bason; you may broil them without paper if you please.
Put it into a stew-pan, and set it on hot coals. Stew it about twenty minutes, keeping the pan closely covered lest the flavour should evaporate. Serve it up hot. If you choose, you can send it to table in the shell, which must first be nicely cleaned. Strew the meat over with sifted bread-crumbs, and brown the top with a salamander, or a red hot shovel held over it.
As soon as she comes, the little brown birds and the doves all fly that way, and look up expectant at her. They all know her, and expect the usual supply of bread-crumbs.
So I took no further notice, and when I had finished left the room, secretly much vexed at her strange conduct. The same thing occurred at supper, and all through the next day, whenever we ate together. It was quite clear that no woman could live upon two or three bread-crumbs and a few grains of rice, and I determined to find out how and when she got food.
It may also be baked an hour in a buttered pudding-dish. Serve at once, when done, with a liquid sauce. Are merely puffs or pop-overs eaten with sauce. See p. 209. One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon; a little grated nutmeg; a saltspoonful of salt.
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