EELS, to Broil.— Skin, gut, and clean well ; rub them with the yolk of an egg ; strew over them bread crumbs, chopped parsley, sage, pepper, and salt ; baste them well with butter in the dripping-pan, roast or broil them on a gridiron, or in a dutch oven. EEL PIE. — Skin and wash clean, cut in pieces i}4 inch long, season them with pepper, salt, and sage rubbed small, mace, bread crumbs and parsley. Place the fish in a pie-dish ; (if you have any veal stock it will improve them.) Cover with a light paste, and bake for an hour. Before sending it to table, make an opening at the top, and pour in a tea-cupful of veal stock in which a glass of sherry and the juice of a lemon have been mixed. The pie may be made plainer by omit- ting some of the articles. EEL SOUP. — A pound of eels✪ Eels to Boil will make a pint of good soup. — To every pound of eels, put a quart of water, three blades of mace, cayenne, an onion, and sweet herbs, as lemon thyme, and winter savory, and a little parsley ; boil till half the liquor is wasted, skimming well. When boiling, cover close. Strain, toast some bread ; cut it small, and pour some soup over it boiling. A piece of carrot may be put in to brown It — A rich soup. EFFERVESCING BEVER- AGES.— These may be made by taking any fruit syrup, as apricot, cherry, raspberry, &c., &c. About half a pint, filtered ; add half an ounce of tartaric acid, and a little brandy, to keep it, bottle and cork well. To half a tumbler of water, put two tablespoon- fuls of syrup, and nearly half a teaspoon- fill of carbonate of soda, stir well, and and drink while effervescing. EGGS. — In making bread, con- fectionery, &c., the eggs should be added, if possible, after all the other articles are well mixed. By this method, two eggs will enrich the cake and make it as light as three eggs used at. first. EGGS, to Have in Winter. — To cause hens to lay all winter, give them flesh meat to supply the place of insects which they eat in summer. Let them have a sufficiency of fresh water, and sheltering places when the weather is inclement. Put a small portion of lime or ground oyster shell or chalk into their food ; also give them potatoes and bran, cabbage leaves, &c. This plan will produce a harvest of eggs in winter. EGG FLIP. — Beat up four or five new laid eggs, omitting two of the whites ; add 3 ozs. of fine sugar, and rub these well in the eggs : pour in boil- ing water, half a pint at a time, and when the pitcher is nearly full throw in two glasses of brandy, and one of Jamaica rum. Or, 1 quart of ale, 1 of porter ; mix, and place over the fire till it creams only. Add half a pint of gin, and two wine- glasses of good rum, and five eggs well beaten ; add sugar to taste. Mix the ale, &c., with the egg and spirit, pour- ing backwards and forwards ; return it to the fire, but do not boil. Use a little nutmeg or cinnamon✪ Egg Flip. EGGS, to Fricassee.— Boil the eggs rather hard ; cut in round slices. Make a sauce of butter, parsley, shalots, pepper, &c. Boil, and when ready, add cream in proportion to the eggs used, and a little flour to thicken the same ; pour all upon the eggs. ✪ Eggs to Fricassee

AI-modernized reading of the original text

EELS, to Broil.— Skin, gut, and clean well ; rub them with the yolk of an egg ; strew over them bread crumbs, chopped parsley, sage, pepper, and salt ; baste them well with butter in the dripping-pan, roast or broil them on a gridiron, or in a dutch oven. EEL PIE. — Skin and wash clean, cut in pieces i}4 inch long, season them with pepper, salt, and sage rubbed small, mace, bread crumbs and parsley. Place the fish in a pie-dish ; (if you have any veal stock it will improve them.) Cover with a light paste, and bake for an hour. Before sending it to table, make an opening at the top, and pour in a tea-cupful of veal stock in which a glass of sherry and the juice of a lemon have been mixed. The pie may be made plainer by omitting some of the articles. EEL SOUP. — A pound of eels will make a pint of good soup. — To every pound of eels, put a quart of water, three blades of mace, cayenne, an onion, and sweet herbs, as lemon thyme, and winter savory, and a little parsley ; boil till half the liquor is wasted, skimming well. When boiling, cover close. Strain, toast some bread ; cut it small, and pour some soup over it boiling. A piece of carrot may be put in to brown It — A rich soup. EFFERVESCING BEVER- AGES.— These may be made by taking any fruit syrup, as apricot, cherry, raspberry, &c., &c. About half a pint, filtered ; add half an ounce of tartaric acid, and a little brandy, to keep it, bottle and cork well. To half a tumbler of water, put two tablespoonfuls of syrup, and nearly half a teaspoonfill of carbonate of soda, stir well, and drink while effervescing. EGGS. — In making bread, confectionery, &c., the eggs should be added, if possible, after all the other articles are well mixed. By this method, two eggs will enrich the cake and make it as light as three eggs used at first. EGGS, to Have in Winter. — To cause hens to lay all winter, give them flesh meat to supply the place of insects which they eat in summer. Let them have a sufficiency of fresh water, and sheltering places when the weather is inclement. Put a small portion of lime or ground oyster shell or chalk into their food ; also give them potatoes and bran, cabbage leaves, &c. This plan will produce a harvest of eggs in winter. EGG FLIP. — Beat up four or five new laid eggs, omitting two of the whites ; add 3 ozs. of fine sugar, and rub these well in the eggs : pour in boiling water, half a pint at a time, and when the pitcher is nearly full throw in two glasses of brandy, and one of Jamaica rum. Or, 1 quart of ale, 1 of porter ; mix, and place over the fire till it creams only. Add half a pint of gin, and two wineglasses of good rum, and five eggs well beaten ; add sugar to taste. Mix the ale, &c., with the egg and spirit, pouring backwards and forwards ; return it to the fire, but do not boil. Use a little nutmeg or cinnamon. EGGS, to Fricassee.— Boil the eggs rather hard ; cut in round slices. Make a sauce of butter, parsley, shalots, pepper, &c. Boil, and when ready, add cream in proportion to the eggs used, and a little flour to thicken the same ; pour all upon the eggs.

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