Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Break eight or ten eggs into a basin; add a small teaspoonful of salt and a little pepper, with a tablespoonful of cold water; beat the whole well with a spoon or whisk. In the meantime put some fresh sweet butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edges from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg. OMELET IN BATTER. Fry an omelet; when done, cut it in squares or diamonds; dip each piece in batter made of two eggs and a pint of milk, with enough wheat flour, and fry them in nice salted lard to a delicate brown. Serve hot Mother's Cook Book. 105 SCRAMBLED EGGS. Four eggs, one tablespoonful of butter, half a teaspoonful of salt. Beat the eggs and add the salt to them. Melt the butter in a saucepan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve. OMELET (SPLENDID). Six eggs, whites and yolks beaten separately; half pint milk, six teaspoons corn starch, one teaspoon baking powder, and a little salt; add the whites, beaten to stiff froth, last; cook in a little butter. Motheb's Cook Boot [illustration: VEGETABLES] BOILED POTATOES. Old potatoes are better for being peeled and pat in cold water an honr before being put over to boil. They should then be put into fresh cold water, when set over the fire. New potatoes should always be put in a boiling water, and it is best to prepare them just in time for cooking. Are better steamed than boiled. MASHED POTATOES. Potatoes are not good for mashing until they are full grown; peel them, and lay them in water for an hoar or more before boiling, for mashing. Old potatoes, when unfit for plain boiling, may be served mashed; cat oat all imperfections, take off all the skin, and lay them in cold water for one honr or more; then put them into a dinner-pot or stewpan, with a teaspoonful of salt; cover the stewpan, and let them boil for half an hoar, unless they are large, when three-quarters of an hour will be required; when they are done, take them up with a skimmer into a wooden bowl or tray, and mash them fine with a potato beetle; melt a piece of butter, the size of a large egg, into half a pint of hot milk; mix it with the mashed potatoes until it is thoroughly incorporated, and a smooth mass; then put it in a deep dish, smooth the top over, and mark it neatly with a knife; put pepper over *nd Mother's Cook uJook. 107 serve. The quantity of milk used moat be in proportion to the quantity of potatoes. Mashed potatoes may be heaped on a flat dish; make it in a crown or pineapple; stick a sprig of green celery or parsley in the top; or first brown it before the fire or in an Mashed potatoes may be made a highly ornamental dish; after shaping it, as taste may direct, trim the edge of the plate with a wreath of celery leaves or green parsley; or first brown the outside in an oven or before the fire. FRIED POTATOES. Peel and out the potatoes into thin slices, as nearly the same size as possible; make some bntter or dripping quite hot in a frying-pan; put in the potatoes, and fry them on both sides to a nice brown. When they are crisp and done, take them up, place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt. These are delicious with rampsteak, and in France are frequently served thus as a breakfast dish. The remains of cold potatoes may also be sliced and fried by the above recipe, but the slices must be out a little thicker. BROILED POTATOES.