Vegetarian cookery

Three quarters of a pound of onions, two ounces of fresh sage, half an ounce of parsley, and one ounce of butter. Peel, and cut the onions in two ; boil them ten minutes ; drain away the water and chop them, adding the parsley, previously chopped ; season with pepper and salt, and stir in the butter ; line a basin with paste, put in the onions, tie a cloth tightly over, and boil it about an hour and a half. It may be baked in a tart tin, with paste under and over. Serve with brown sauce. No. 90. — Onions and Sage on Toast. Prepare the onions and sage as in Receipt No. 89, except boiling them only five minutes ; cut them in small pieces ; season with pepper and salt, and then fry them in butter till tender, but not brown ; lay them on buttered toast ; pour a little brown sauce over, and serve with apple sauce. EGGS. No. 91. — Boiled Eggs. When put in cold water boil from two to three minutes ; when in boiling water, from three to four minutes. No. 92. — Baked Eggs. Six eggs, one ounce of butter, and one table -spoonful of fine bread crumbs. Melt the butter in a dish, browning it a little in the oven ; break the eggs into a cup separately, and pour them carefully to the butter ; bake them in the oven about five minutes, till the white is set ; sift the bread crumbs (previously browned) over the eggs, through a tin drainer, and garnish with a wreath of parsley. No. 93. — Baked Eggs. Eggs, milk, parsley, and butter. Beat the eggs well ; to each egg allow two table-spoonfuls of new milk ; add a little chopped parsley, pepper, and salt ; melt some butter in a dish ; pour in the eggs, and bake immediately in a quick oven. The parsley may be omitted. If baked on a flat dish, they will be ready in a few minutes ; if in rather a deep dish, they will require a little more time. No. 94. — Buttered Eggs. Six eggs, one ounce of butter, two table-spoonfuls of milk, and two table-spoonfuls of cream. Melt the butter in a basin, placed in a pan of boiling water ; add the milk, cream, white pepper, and salt, with the eggs well beaten ; stir all well together, till properly thickened, but do not allow them to boil ; place some slices of buttered toast, cut into two inch squares, on the bottom of the dish, and pour on the eggs. No. 95. — Buttered Eggs with Spinach. Half a pint of milk and cream mixed, two ounces of butter, six eggs, half a peck of spinach, and four ounces of pareley. Set the milk, cream, and butter on the fire, adding white pepper and salt, when nearly boiling, pour gradually to the eggs, well beaten and strained, stirring it well ; return it into the pan, and stir constantly over a slow lire, till it becomes thick, but do not allow it to boil ; place some slices of buttered toast, cut into two inch squares, on the bottom of the dish, and pour on the eggs. Drain the spinach and parsley, previously boiled, and squeeze between two large plates ; press it into six or eight hot coffee cups ; turn it out immediately on a separate dish, or round the eggs. The spinach should be kept quite hot till required. No. 96. — Eggs with Asparagus. Six eggs, two ounces of butter, half a hundred of asparagus, and four table-spoonfuls of cream. Beat the eggs well ; put them in a stew-pan, with the cream, butter, salt, pepper, and the asparagus, previously boiled till