The economical cook book

Beat six or eight eggs very light separately ; then mix them and beat them together ; add to them pepper and salt, a teaspoonful of chopped parsley, a piece of onion chopped very fine (the grating of half a nutmeg), and a teacup of rich milk, with a small even teaspoonful of corn-starch mixed in it; melt in a large-sized oval or round frying-pan a piece of batter the siie of a walnut, run it evenly over the bottom of the pan ; when hot, pour in the omelette, brown carefully, fold over and serve. * Omelette with Crumbs. Grate a teacup of bread crumbs very fine, pour on them a cup of rich cream ; beat separately and then together six eggs, season them with pepper and salt, add a teaspoonful of chopped parsley and a piece of onion the size of a large pea chopped very fine; melt in a large-sized round or oval frying-pan butter the size of a walnut ; mix the eggs, cream and crumbs together and pour them into the pan, being careful to spread the crumbs evenly over the pan; brown very carefully, moving the pan round on the stove ; and when brown and set, fold the omelette one half over the other, lift it out carefully and serve. This is a delicious omelette when made by the directions above. * Cora Omelette. Beat the whites and yolks of eight eggs, separately and then together; season with pepper and salt; grate the corn from three ears, mix with the eggs ; melt in a round pan a piece of butter the size of a walnut, pour in the omelette, brown carefully, double over and serve. Chopped oysters may be used instead of corn. * Eggs on Toast. Cut slices of bread half an inch thick, toast evenly on both sides, butter quite plentifully the side you will put the eggs on. Poach the eggs and lay them on the toast, sprinkle them over with pepper and salt ; serve quickly. You may scramble the eggs and pour over for variety. They are very nice prepared either way, for a breakfast relish. * Stewed Ham. Gut a slice of ham half an inch thick, pare off the rind and all the smoked parts, cut it into small pieces, pour boiling water CROQUETTES, OMELETTES, ike. 115 9jer it and let it stand until nearly cold ; then pour off ihe water and pnt it over the fire in a small stew-pan, with boUing water to half coyer it ; let it simmer for five minutes ; add a teaspoonful of flour, the same of chopped parsley and half a teacup of rich cream ; give a boil up and serve. A nice relish for breakfast* * Ham with Eggs. CCut in slices half an inch thick, pare off the rind and fry slightly in a pan; take it from the fire, cut it in small pieces, return it to the pan, and stir in it four or five eggs, until it begins to thicken ; then serve in a covered dish. Oyster Omelette. Chop very fine eighteen or twenty large oysters, beat six eggs separately very light, add together the whites and yolks and beat again ; mix in a little cold milk a teaspoonful of corn-starch and stir it in the eggs; add the chopped oyster, pepper and salt to your taste, and butter the size of a large nutmeg melted and stirred in } melt in a frying-pan a piece of butter the size of a walnut ; when boiling hot, pour in the omelette, brown slowly, fold over and serve on a hot dish. Tomato Omelette. Peel and chop very fine four or five fine ripe tomatoes, season "them with pepper and salt, dust on them two teaspoonsful of flour, mix it well in them, so there are no lumps ; melt a piece of butter the size of a walnut and stir it through the tomatoes ; beat six eggs very light and add them ; melt a small piece of butter in a frying-pan, pour in half the omelette, brown slowly, fold over, lay it on a hot dish, and proceed the same way with the remainder of the omelette SAUCES * Oyster Sauoe.