Vegetarian cookery

tender, but not too soft, and cut in small pieces about the size of fine peas ; stir all together on a slow fire, till it becomes thick, and serve immediately on toast, cut in small square pieces. No. 97. — Eggs with Forcemeat Balls. Half a pound of bread crumbs, two eggs, two table-spoonfuls of cream, two ounces of butter, one ounce of parsley and leeks, mixed, and quarter of an ounce of lemon thyme, and winter savory, mixed. Rub the butter in the bread crumbs, adding the herbs ; season with Cayenne pepper, salt, and mace ; add the eggs well beaten, and the cream ; roll it into balls ; fry them in butter ; lay them on a flat dish with four or five eggs, boiled and cut in two, and serve with brown sauce, part of which should be poured on the dish, and currant jelly. No. 98. — Eggs with Sorrel. Boil the sorrel till tender ; strain and press out the water ; set it on the fire in a saucepan with some butter, stirring it a few minutes, and lay it on buttered toast ■with poached eggs. Beets, or spinach, boiled ■svith a little parsley, and chopped, may be used in the same way. Sorrel, prepared in the same way, may be mixed with buttered eggs, and poured on toasted sippets. No. 99. — Eggs with White Sauce and Parsley. Six boiled eggs, half a pint of new milk, frivo oimces of butter, a dessert-spoonful of chopped parsley, and three table-spoonfuls of good cream. Set the milk on the fire ; add a large 'tea-spoonful of flour, mixed ■with the butter, salt, white pepper, and a little pounded mace, stirring till it boils ; simmer gently fifteen minutes ; put in the parsley, cream, and the eggs, previously peeled and cut in two ; set them on the fire, but do not let them boil ; place the eggs on a dish with the ends upwards ; pour on the sauce, aud garnish with sippets. No. 100. — Eggs Fried in Forcemeat. Boil the eggs five minutes ; put them in cold water and take off the shells ; then cover with forcemeat, and fry them a nice brown ; cut them in two, and serve with brown sauce and currant jelly. No. 101. — Eggs Fried in Paste. Six eggs, bread crumbs, and butter. Boil the eggs four minutes ; put them into water till cold ; take ofiF the shells carefully so as not to break the whites ; fold them up in slips of puff paste ; brush them over with beaten egg, and sprinkle a few very fine bread crumbs over them ; put some butter in a pan, when quite hot, put in the eggs, fry them a nice light brown, and serve with brown sauce. No. 102. — Fried Eggs. Six eggs, and two ounces of butter. Melt the butter in the frying-pan ; put in three of the eggs at once, breaking each separately into a cup ; fry them till of a light brown colour, pouring the butter occasionally over the yolks with the egg slice, and serve with brown sauce. No. 103. — Fried Eggs with Parsley. Seven eggs, half an ounce of dried parsley, half an ounce of flour. Boil the eggs six minutes ; put them in cold water, and take off the shells ; cut a part of the white off both ends of the eggs ; slice each egg in three, and season with pepper and salt. Melt some butter in a frying-iian, and fry them a light brown ; sprinkle the parsley and flour over them ; turn them to brown lightly on the other side ; place the eggs on a flat dish ; Rdd a little hot water to the butter ; stir it over the fire, and pour it over the eggs. No. 104.— Minced Eggs.