=Baked Omelet--No. 1.=
5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beat
the whites and yolks of the eggs separately and very stiff; stir lightly
together and add other ingredients. Bake in a buttered pudding-dish and
serve immediately.
=Baked Omelet--No. 2.=
1/2 cup of milk boiled. Stir in the well-beaten yolks of 6 eggs till
thick. Add a dessertspoon of butter and salt to taste. After removing
from the fire, add whites of 6 eggs, well-beaten. Bake ten minutes in an
oven heated as for cake.
=Bread Omelet.=
Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs
beaten lightly. Add a cup of milk, pepper, salt and a little nutmeg,
with a tablespoonful of butter. Bake in a moderate oven.
=Baked Eggs.=
Separate the whites from the yolks keeping each yolk separate. Salt the
whites, while beating to a stiff froth, then spread on a platter. Place
the yolks at regular distances apart in cavities made in the beaten
whites, and bake in a moderate oven till brown.
=Eggs (au miron) with Asparagus.=
Cut off the green part of the asparagus the size of peas, and scald in
hot water a few minutes, then put in the saucepan with a little butter,
small bunch of parsley and young onions tied together (so that it can be
removed before breaking the eggs on the asparagus). Add a little flour,
water, salt, pepper and a little sugar, stewing together till the water
is evaporated. Then put in a baking-dish and break some eggs over the
top. Put a little salt, pepper and nutmeg over the eggs and cook in the
oven, but not long enough to let the eggs get hard. Serve immediately.
=Corn Omelet.=
Take the well-filled ears of corn, cut the kernels down the center,
being careful not to loosen them from the cob; then takeout the pulp by
pressing downward with a knife. To 3 tablespoons of corn pulp add the
well-beaten yolks of 3 eggs and a little salt. Beat the whites of the
eggs to a stiff froth, mix with the corn, and put in a hot pan with a
little butter. Cover, and place where it will not burn. When done, fold
over and serve on a hot dish.
=Bananas (as a breakfast dish).=
Slice bananas lengthwise; put them in a buttered pan and brown in oven;
or they can be dipped in butter and fried; or sliced and served cold
with cream.
=Baked Peppers.=
Cut off tops; take the seeds out and fill with sausage meat. Bake forty
minutes.
=Baked Beans.=
Soak 1 quart of pea beans over night in cold water. In morning drain and
place in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper, 2 of
sugar, 1 pound fat pork, scored; fill the pot with warm water and bake
in a moderate oven all day, as water evaporates adding sufficient to
keep them moist. They cannot be baked too long.
=Fish-balls.=
1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg
well beaten; a little pepper. Wash and pick the fish in small pieces
free from bones. Pare the potatoes and cut in small pieces. Put both
together in a stew-pan and cover with boiling water, and boil until the
potatoes are soft. Drain off the water, mash and beat till very light.
When a little cool, add the egg and fry in very hot lard.
=Potatoes with Cheese.=
The potatoes are boiled and cut in small pieces, covered with milk or
cream. Put bread crumbs and cheese over the top. Add butter and bake
till brown.
=Vermicelli (as a breakfast dish).=
To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli;
boil briskly ten minutes, drain off all the water and serve hot with
butter and cream.