Vegetarian cookery

Five eggs, three quarters of an ounce of flour, half a pint of new milk, one ounce of butter, and half an ounce of parsley. G1 Boil the eggs hard ; cool them in water, taking off the shells, and mince them ; boil the milk ; add the flour and butter, previously mixed together, and the parsley, chopped ; season with pepper and salt, and boil it four or five minutes ; then add the eggs and shake the whole frequently till thoroughly heated, but without stirring, and garnish with toasted sippets and lemon. No. 105. — Poached Eggs. Pour some boiling water from a tea-kettle (after standing a minute or two to settle) into a broad stew-pan ; put in a dessertspoonful of salt, and a table-spoonful of vinegar ; when the water boils, if any scum arise, skim it ; take the pan ofif the fire ; break the eggs separately into a cup, and slip them carefully into the water ; cover the pan, and place it over a very moderate fire, and when the water boils and the whites are properly set, take them up carefully with a slice ; tiim off the ragged part of the whites, and lay the eggs on squares of buttered toast. No. 106. — To Preserve Eggs for Boiling in the Shell. Take any quantity of fresh laid eggs ; boil them one minute and a half, and when wanted for use, boil them the usual time. No. 107. — To Preserve Eggs for Winter use. Put the eggs in a deep earthen jar or stew-pot in lime-water, with half a pound of salt in it. To prepare the lime-water, put four gallons of water to three pounds of slaked quick-lime in a covered vessel, and when clear it is ready for use. If covered with salt only, they keep very well. In preserving eggs, great care should be taken that the shells be perfectly free from cracks. VEGETARIAN COOKERY. MUSHROOMS. No. 108. — Broiled Mushrooms. Peel some good sized mushrooms, and cut off the stalks ; put them in a tin with a small piece of butter on each ; season with pepper and salt, and let them remain in the oven till rather brown on both sides ; take out the mushrooms ; pour a little water (in which the stalks and parings have been boiled) into the tin, and when boiling, pour it on the dish. No. 109. — Fried Mushrooms. Pare the mushrooms, which should be large ones, and put them in water, the brown side domiwards ; drain them carefully on a sieve or colander ; lay them between two cloths till nearly dry ; sprinkle them over with salt and pepper, and fry them a light brown. Serve with brown sauce poured on the dish. No. 110. — Stewed Mushrooms. Wipe some large button mushrooms ; boil them quickly in a little water ; then let them stew gently twenty minutes, adding a piece of butter, mixed with a dessert-spoonful of flour, a little pounded mace, Cayenne pepper, and salt ; boil them, frequently shaking the pan round during the time, and when done, add a little good cream. Serve with a well of rice, or sippets of toasted bread. No. 111. — Mushrooms Baked in Cups. One pint of mushrooms, six eggs, and quarter of an ounce of chopped parsley.