Genre - Cooking. You are on the page - 1

them, and put a bit of butter on top,and put the dishes into a pan and set in the oven till the egg-whitesare a little brown.Omelette Making an omelette seems rather a difficult thing for a little girl,but Margaret made hers in a very easy way. Her rule said: Break four eggs separately. Beat the whites till they are stiff,and then wash and wipe dry the egg-beater, and beat the yolks tillthey foam, and then put in half a teaspoonful of salt. Pour theyolks over the whites, and mix gently with a

ed for at the full adult rates. And, having by now exhausted our capacity for sea foods, we wound up with an alleged dessert in the shape of three drowned prunes apiece, the remains being partly immersed in a palish custardlike composition that was slightly sour."Never mind," I said to my indignant stomach as we left the table--"Never mind! I shall make it all up to you for this mistreatment at breakfast to-morrow morning. We shall rise early--you and I--and with loud gurgling

when they are entirely divided, the rib-bones should becarved in the direction of the line from 5 to 6, and the brisket canbe helped by cutting slices from 3 to 4.The carver should ask the guests whether they have a preference forthe brisket or ribs; and if there be a sweetbread served with thedish, as is frequently with this roast of veal, each person shouldreceive a piece. Though veal and lamb contain less nutrition than beef and mutton, inproportion to their weight, they are often preferred

ment is very strong, and these reasons being considered by him of Marchena, have made him affirme, that Chocolate is Obstructive; it seeming to be contrary to Philosophy, that in it there should be found Heat and Moysture, in gradu intenso; and to be so likewise in Cold and Dry.To this, there are two things to be answered: One, that he never saw the experience of drawing out the Butter, which I have done; and that when the Chocolate is made without adding any thing to the dryed Powder, which is

ter or butter, 2 tablespoons choppedparsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.First put on the chestnuts (without shelling or pricking) in cold water,and boil for an hour. Then remove shells and put the nuts in an enamelledsaucepan with the fat. Fry for 10 minutes. Add the flour gradually,stirring all the time, then add the water. Cook gently for half an hour.Lastly, add the parsley, boil up, and serve. It is rather nicer if the flour is omitted, the necessary thickness