Modern cookery, in all its branches

Whisk up very lightly, after having cleared them in the usual way, five fine fresh eggs ; add to them two dessertspoonsful of milk or cream, a small teaspoonful of salt, one - or half that quantity of [chap. XXXII. English eaters— of cayenne pepper, three of minced mint, and two dessertspoonsful of young leeks, or of mild onions chopped small. Dissolve an ounce and a half of good butter in a fryingpan about the size of a plate, or should a larger one of necessity be used, raise the handle so as to throw the omlet entirely to the opposite side ; pour in the eggs, and when the omlet, which should be kept as thick as possible, is well risen and quite firm, and of a fine light brown underneath, slide it on to a very hot dish, and fold it together “ like a turnover,” the brown side uppermost : six or seven minutes will fry it. This receipt is given to the reader in a very modified form, the fiery original which we transcribe being likely to find but few admirers here we apprehend : the proportion of leeks or onions might still be much diminished with advantage: — “Five eggs, two tolahs of milk, one masha of salt, two mashas of cayenne pepper, three of mint, and two tolahs of leeks.” KEDGEREE OR KIDGEREE, AN INDIAN BREAKFAST DISH. Boil four ounces of rice tender and dry as for currie, and when it is cooled down put it into a saucepan with nearly an equal quantity of cold fish taken clear of skin and bone, and divided into very small flakes or scallops. Cut up an ounce or two of fresh butter and add it, with a full seasoning of cayenne, and as much salt as may be required. Stir the kedgeree constantly over a clear fire until it is very hot ; then mingle quickly with it two slightly beaten eggs. Do not let it boil after these are stirred in ; but serve the dish when they are just set. A Mauritian chatney may be sent to table with it. The butter may be omitted, and its place supplied by an additional egg or more. Cold turbot, brill, salmon, soles, John Dory, and shrimps, may all be served in this form. A SIMPLE SYRIAN PILAW. Drop gradually into three pints of boiling water one pint of rice which has been shaken in a cullender to free it from the dust and then well wiped in a soft clean cloth. The boiling should not be checked by the addition of the rice, which if well managed will require no stirring, and which will entirely absorb the water. It should be placed above the fire where the heat will reach it equally from below ; and it should boil gently that the grain may become quite tender and dry. When it is so, and the surface is full of holes, pour in two or three ounces of clarified butter, or merely add some, cut up small ; throw in a seasoning of salt and white pepper, or cayenne ; stir the whole up well, and serve it immediately. An onion, when the flavour is liked, may be boiled in the water, which should afterwards be strained, before the rice is added ; there should be three pints of it v hen the grain is dropped in. chap, xxxii.] Small fried sausages or sausage-cakes may be served with it at pleasure for English eaters. The rice may be well washed and thoroughly dried in a cloth when time will permit. SIMPLE TURKISH OR ARABIAN PILAW. ( From Mr. Lane , the Oriental Traveller.)