Vegetarian cookery

Boil the asparagus in the usual way ; cut the green ends in small pieces, as far as they are tender ; mix them with the eggs, weU beaten ; make some clarified butter hot in a small fryingpan, and put in the omelet ; sprinkle it over with a little pepper and salt, and fry it a nice brown. It should be rather thick, and should be served immediately, with butter sauce, and vinegar. No. 38. — Baked Bread Omelet. Six ounces of stale bread, without crust, five eggs, half an ounce of parsley, and quarter of an ounce of lemon-thyme. Soften the bread thoroughly in a dish, with a little boiling water, covering it over, and letting it soak for an hour ; mash it with a fork, picking out the hard pieces, and adding the parsley and lemon-thyme, chopped fine, with salt and pepper ; beat the eggs well, mixing them intimatel}' with the other ingredients, and baking the whole in a well buttered dish (buttered cold), for about fifty minutes ; turn it out of the dish ; garnish with parsley, and serve with brown sauce poured over it, and currant jelly. No. 39. — French Bean Omelet. Four eggs, two table-spoonfuls of grated Parmesan cheese, two table-spoonfuls of French beans, two ounces of butter, two salt-spoonfuls of salt, and half a salt-spoonful of pepper. Beat the eggs well ; add the cheese, pepper, and salt ; mix all together, and put in the beans, cut small and well boiled. Melt the butter in an omelet-pan, and fry the omelet in the usual way. Any kind of mild good cheese may be used. No. 40.— Macaroni Omelet. Two ounces of macaroni, two ounces of bread crumbs, ^'O table-spoonfuls of flour, foiu’ eggs, half a pint of new milk, three table-spoonfuls of cream, and half an ounce of parsley. Boil the macaroni till tender ; drain the water from it ; rub the flour smooth with two spoonfuls of cold water ; pour the boiling milk upon it, stirring it till it becomes thickened ; add the macaroni cut in small pieces, the parsley chopped small, and the eggs well beaten ; season with pepper and salt ; bake it in a hot, buttered dish, in a moderately hot oven, till nicely browned ; let it stand a few minutes after it is taken out of the oven ; turn it over on a hot, flat dish, and serve with brown sauce and onion sauce. No. 41.— Macaroni Quenelle. One Ounce of macaroni, four ounces of bread crumbs, three eggs, two ounces of butter, quarter of a pint of cream, or new milk, quarter of an ounce of chopped parsley, one tea-spoonful of sweet leeks, and one tea-spoonful of lemon-thyme, marjoram, wdnter savory, and sweet basil, mixed. BoU the macaroni in water till tender, and cut it in small pieces ; boil the cream ; pour it upon the bread crumbs, and cover with a plate ; when cold, add the herbs, the butter, melted, the eggs, well beaten, and the macaroni ; mix all together ; season with mace, Cayenne and white pepper, salt, and spice powder ; pour it into a buttered mould, and steam it, with a piece of paper over the top, about three quarters of an hour, and serve with white, or mushroom sauce. Macaroni Quenelle is equally good when lightly baked, and served with brown sauce and currant jelly. No. 42. — Onion and Macaroni Omelet. Half a pound of small onions, two ounces of macaroni, three ounces of bread crumbs, five eggs, half a pint of mUk, and two ounces of butter. Stew the onions in the oven, wdth the butter, till tender.