The economical cook book

One pound of lean beef, the same of suet ; chop them very fine and pound them in a mortar, first separately, then together ; add a small cup of very fine bread crumbs, half a teaspoon of sweet marjoram, the same of sweet basil, a little thyme, a tablespoon of chopped parsley, pepper and salt, and three beaten eggs ; then pound all together in a mortar until thoroughly incorporated. * Codfish Omelette Shred very finely a pint-bowl of codfish, cover with cold water, and cook half an hour in a closely-covered sauce-pan; when thoroughly tender, strain the water off by pouring through a colander, return the fish to the sauce-pan, beat three eggs and stir them into a pint of milk, pour over the fish; take a piece of butter the size of an egg, rub in it a tablespoon heaping full of flour, stir into the fish and milk, cook gently until it thickens, and serve in a covered dish. * Ham Omelettes. Chop very finely half a slice of ham, a bunch of parsley and a small onion; beat six eggs very light, the whites and yolks separately; then beat them together; add the ham, parsley, etc.; add a little pepper; have ready a small frying-pan about six inches in diameter, put in a piece of butter the size of a nutmeg, melt it ; when quite hot, oover the bottom of the pan with the omelette, brown it, roll it up with a knife and fork, lay it on a hot dish ; put another piece of butter in the pan, and proceed as before. This quantity makes six of these little omelettes ; they are very fine, and make a pretty dish, laid side by side across the dish you serve them on. * Cheese Omelette, or Welch Bare-bit Cut in thin slices half a pound of good rich cheese, put it in a pan, with two-thirds of a pint of new milk, over the fire ; beat four eggs quite light, but not separately; stir the milk and cheese occasionally, and when the cheese is entirely dissolved in the milk, stir in the eggs ; have ready three slices round the loaf of bread, toasted a nice even brown ; butter it and spread it very thinly with mustard mixed in cold water ; when the omelette thickens, which will be in a few minutes (you must stir this all the time from the very beginning), pour it over the toast ; add a little salt after you pour in the eggs ; serve on a shallow dish. CROQUETTES, OMELETTES, Ac 113 * Scrambled Eggs. Break eight or ten eggs into a large bowl; do not beat them; stir in them a little chopped parsley and some pepper and salt ; melt in a frying-pan a piece of butter the size of a walnut; when hot, pour in the eggs, stir them until they thicken ; serve in a covered dish. Baked Eggs. Melt in a small pan or tin pie-dish a piece of butter the size of a walnut, open six eggs without breaking them, and pour them gently on the butter; season with pepper and salt, and bake in a hot oven until the whites are firm and set; put a few little pieces of butter on top of the eggs before putting them in the oven. * Boiled Eggs. If you use an egg-boiler, put the eggs in it just as breakfast is served, pour full of boiling water, and send to table; they will cook sufficiently in five or six minutes. If boiled in the kitchen, put them carefully with a spoon into boiling water, so as not to crack the shells, and boil them three minutes and serve. To poach them, drop them carefully, one at a time, into muffin-rings, which you have set in the boiling water ; as soon as the whites are set they are done. Serve on a shallow dish. * Fried Eggs. Melt in a frying-pan a piece of butter the size of a walnut, or use the fat of ham ; when hot, drop in the eggs, one at a time, being careful not to break the yolk ; when the white of the egg is set, they are done. Take them up with a buckwheat-cake turner, or an *' egg-slice," which comes for the purpose, and serve them on a warm shallow dish. * Omelette.