Chop the herbs all together ; season with pepper, salt, nut- meg or mace ; add the flour, milk, the eggs, well beaten, and the butter, melted ; mix the whole well together, and bake twenty minutes in a quick oven. No. 54. — Swiss Omelet. Four eggs, two ounces of butter, two ounces of grated cheese, quarter of an ounce of parsley, and quarter of an ounce of sweet✪ Omelet leeks, one ounce of bread crumbs, and quarter of a pint of milk. Melt the butter and put it to the cheese, with the herbs ; season with pepper and salt ; add the eggs, well beaten ; fry it very lightly in a little butter, and serve immediately. No. 55. — Tapioca Omelet. One pound of bread crumbs, two table-spoonfuls of tapioca, one table-spoonful of dried sage, and two ounces of boiled onions✪ Tapioca Omelet, chopped fine. 78 VEGETARIAN COOKERY. Boil the tapioca in three quarters of a pint of water till dis- solved ; stir in the other ingredients ; season with pepper and salt, and bake one hour in a well buttered dish. No. 56. — White Omelet. Prepare in the same way as macaroni omelet (No. 40) ; but boil for two hours instead of baking, and serve ■with onion sauce. No. 57. — Haricot Bean Omelet. Half a pint .of haricot beans, two table-spoonfuls of bread crumbs, four eggs, half an ounce of pai-sley, half a tea-cupful of milk, and one table-spoonful of olive oD. Steep the beans several hours in cold water ; boil them in fresh water till quite soft ; mash with the milk, and rub them through a fine colander ; add the bread crumbs, the parsley, chopped fine, the eggs, well beaten, the olive oil, salt, and pepper ; pour the omelet into a buttered dish ; bake it about an hour in a moderately hot oven, and serve with brown sauce. No. 58. — Forcemeat. Six eggs, two ounces of butter, half a pound of bread crumbs, half an ounce of parsley✪ Haricot Bean Omelet, half an ounce of beets, quarter of an ounce of sweet leeks, quarter of an ounce of sweet marjoram, wnter savory, and lemon-thyme (mixed), and three table- spoonfuls of cream. Boil four eggs hard ; take out the yolks, and mash them rvith the butter, adding the herbs and bread crumbs ; season with pepper, salt, and a little mace or nutmeg ; then add the cream, and two eggs, well beaten ; melt some butter in a tin ; put in the forcemeat, and roast it before the fire in a dutch oven, occasionally adding a little butter ; when brown on one side, turn it over, and when sufficiently done, serve with brown sauce, part of which should be poured on the dish, and garnish with the whites of the eggs chopped small. The forcemeat may be baked in a pie-dish, in a moderately hot oven. VEGETARIAN COOKERY. 79 No. 59.— Bread Fritters. Cut the bread in slices about half an inch thick, and cut off the crust Beat two or more eggs, according to the quantity required ; pom- sufficient milk or cream over the pieces of bread just to moisten them, then dip each separately into the beaten eggs, and put them carefully into the frying-pan, in which there should be some butter ready melted ; sprinkle a little salt ovei‘, and fry them a light brown ; lay them on a flat dish, and pour brown sauce over them. Fried onions may be added. No. 60. — Bread and Parsley Fritters. ✪ Forcemeat Fritters

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Chop the herbs all together ; season with pepper, salt, nut- meg or mace ; add the flour, milk, the eggs, well beaten, and the butter, melted ; mix the whole well together, and bake twenty minutes in a quick oven. No. 54. — Swiss Omelet. Four eggs, two ounces of butter, two ounces of grated cheese, quarter of an ounce of parsley, and quarter of an ounce of sweet leeks, one ounce of bread crumbs, and quarter of a pint of milk. Melt the butter and put it to the cheese, with the herbs ; season with pepper and salt ; add the eggs, well beaten ; fry it very lightly in a little butter, and serve immediately. No. 55. — Tapioca Omelet. One pound of bread crumbs, two table-spoonfuls of tapioca, one table-spoonful of dried sage, and two ounces of boiled onions, chopped fine. 78 VEGETARIAN COOKERY. Boil the tapioca in three quarters of a pint of water till dis- solved ; stir in the other ingredients ; season with pepper and salt, and bake one hour in a well buttered dish. No. 56. — White Omelet. Prepare in the same way as macaroni omelet (No. 40) ; but boil for two hours instead of baking, and serve ■with onion sauce. No. 57. — Haricot Bean Omelet. Half a pint .of haricot beans, two table-spoonfuls of bread crumbs, four eggs, half an ounce of pai-sley, half a tea-cupful of milk, and one table-spoonful of olive oD. Steep the beans several hours in cold water ; boil them in fresh water till quite soft ; mash with the milk, and rub them through a fine colander ; add the bread crumbs, the parsley, chopped fine, the eggs, well beaten, the olive oil, salt, and pepper ; pour the omelet into a buttered dish ; bake it about an hour in a moderately hot oven, and serve with brown sauce. No. 58. — Forcemeat. Six eggs, two ounces of butter, half a pound of bread crumbs, half an ounce of parsley, half an ounce of beets, quarter of an ounce of sweet leeks, quarter of an ounce of sweet marjoram, wnter savory, and lemon-thyme (mixed), and three table- spoonfuls of cream. Boil four eggs hard ; take out the yolks, and mash them rvith the butter, adding the herbs and bread crumbs ; season with pepper, salt, and a little mace or nutmeg ; then add the cream, and two eggs, well beaten ; melt some butter in a tin ; put in the forcemeat, and roast it before the fire in a dutch oven, occasionally adding a little butter ; when brown on one side, turn it over, and when sufficiently done, serve with brown sauce, part of which should be poured on the dish, and garnish with the whites of the eggs chopped small. The forcemeat may be baked in a pie-dish, in a moderately hot oven. VEGETARIAN COOKERY. 79 No. 59.— Bread Fritters. Cut the bread in slices about half an inch thick, and cut off the crust Beat two or more eggs, according to the quantity required ; pom- sufficient milk or cream over the pieces of bread just to moisten them, then dip each separately into the beaten eggs, and put them carefully into the frying-pan, in which there should be some butter ready melted ; sprinkle a little salt ovei‘, and fry them a light brown ; lay them on a flat dish, and pour brown sauce over them. Fried onions may be added. No. 60. — Bread and Parsley Fritters.

Vegetarian cookery