6 eggs. 2 heaping tablespoonfuls Parmesan cheese. 1/2 teaspoonful salt. Pinch of red pepper.
Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a tablespoonful of butter in the frying-pan, and when it is hot put in the eggs, and stir till smooth and firm. Serve on small pieces of buttered toast.
Parmesan cheese is very nice to use in cooking; it comes in bottles, all ready grated to use.
Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them cook till they are rather firm and the bottom is brown. Then take a cake-turner and take them out carefully, and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.
Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup of cold boiled ham which has been put through the meat-chopper, and mix with a tablespoonful of white sauce and one egg, slightly beaten. Press this like a lining into the tins, and then gently drop a raw egg in the centre of each. Stand them in a pan of boiling water in the oven till the eggs are firm,--about ten minutes,--and turn out on a round platter. Put around them the rest of the white sauce. You can stand the little moulds on circles of toast if you wish.
Put a deep kettle on the fire, with two cups of lard in it, to get it very hot. Wipe each smelt inside and out with a clean wet cloth, and then with a dry one. Have a saucer of flour mixed with a teaspoonful of salt, and another saucer of milk. Put the tail of each smelt through its gills--that is, the opening near its mouth. Then roll the smelts first in milk and then in flour, and shake off any lumps. Throw a bit of bread into the fat in the kettle, and see if it turns brown quickly; it does if the fat is hot enough, but if not you must wait. Put four smelts in the wire basket, and stand it in the fat, so that the fish are entirely covered, for only half a minute, or till you can count thirty. As you take them out of the kettle, lay them on heavy brown paper on a pan in the oven, to drain and keep hot, and leave the door open till all are done. Lay a folded napkin on a long, narrow platter, and arrange the fishes in two rows, with slices of lemon and parsley on the sides.
Take a box of prepared codfish and put it in a colander and pour a quart of boiling water through it, stirring it as you do so. Let it drain while you heat two cups of mashed potato in a double boiler, with half a cup of hot milk, beating and stirring till it is smooth. Squeeze the water from the codfish and mix with the potato. Beat one egg without separating it, and put this in, too, with a very little pepper, and beat it all well. Turn it out on a floured board, and make into small balls, rolling each one in flour as it is done, and brushing off most of the flour afterward. Have ready a kettle of hot lard, just as for smelts, and drop in three or four of the balls at one time, and cook till light brown. Lift them out on a paper in the oven, and let them keep hot while you cook the rest. Serve with parsley on a hot platter.
Pour boiling water over a package of prepared codfish in the colander and drain it. Heat a frying-pan, and, while you are waiting, beat the yolk of an egg. Squeeze the water from the fish. Put one tablespoonful of butter in a hot pan, and when it bubbles put in two tablespoonfuls of flour, and stir and rub till all is smooth. Pour in slowly a pint of hot milk, and mix well, rubbing in the flour and butter till there is not a single lump. Then stir in the fish with a little pepper, and when it boils put in the egg. Stir it all up once, and it is done. Put in a hot covered dish, or on slices of buttered toast.
Put the mackerel into a large pan of cold water with the skin up, and soak it all one afternoon and night, changing the water four times. In the morning put it in a pan on the fire with enough water to cover it, and drop in a slice of onion, minced fine, a teaspoonful of vinegar, and a sprig of parsley. Simmer it twenty minutes,--that is, let it just bubble slowly,--and while it is cooking make a cup of white sauce as before: one tablespoonful of butter, melted, one tablespoonful of flour, one cup of hot milk, a little salt. Cook till smooth. Take up the fish and pour off all the water; place it on a hot platter and pour the sauce over it.
1 pint of chopped corned beef. 1 pint of cold boiled potatoes. 1 cup of clear soup, or one cup of cold water. 1 tablespoonful of butter. 1 teaspoonful of finely minced onion. 1/2 teaspoonful of salt. 3 shakes of pepper.
Mix all together. Have a hot frying-pan, and in it put a tablespoonful of butter or nice fat, and when it bubbles shake it all around the pan. Put in the hash and cook it till dry, stirring it often and scraping it from the bottom of the pan. When none of the soup or water runs out when you lift a spoonful, and when it seems steaming hot, you can send it to the table in a hot dish, with parsley around it. Or you can let it cook without stirring till there is a nice brown crust on the bottom, when you can double it over as you would an omelette. Or you can make a pyramid of the hash in the middle of a round platter, and put poached eggs in a circle around it.
Many people like one small cold boiled beet cut up fine in corned beef hash, and sometimes for a change you can put this in before you put it in the frying-pan.
Slice the bacon very, very thin, and cut off the rind. Put the slices close together in a wire broiler, and lay this over a shallow pan in a very hot oven for about three minutes. If it is brown on top, then you can turn the broiler over, but if not, wait a moment longer. When both sides are toasted, lay it on a hot platter and put sprigs of parsley around. This is much nicer than bacon cooked in the frying-pan or over coals, for it is neither greasy nor smoky, but pink and light brown, and crisp and delicious, and good for sick people and little children and everybody.
Wipe off the chops with a clean wet cloth and trim off the edges; if very fat cut rather close to the meat. Rub the wire broiler with some of the fat, so that the chops will not stick. Lay in the chops and put over a clear, red fire without flame, and toast one side first and then the other; do this till they are brown. Lay on a hot platter, and dust both sides with salt and a tiny bit of pepper. Put bits of lemon and parsley around, and send to the table hot.
