Part 75 (2/2)

_Otherways._

Bake them in an oven, and take out the seed at the top, fill them with onions, slic't apples, b.u.t.ter, and salt, b.u.t.ter them, and serve them on sippets.

_Otherways._

Fry them in slices, being cleans'd & peel'd, either floured or in batter; being fried, serve them with beaten b.u.t.ter, and vinegar, or beaten b.u.t.ter and juyce of orange, or b.u.t.ter beaten with a little water, and served in a clean dish with fryed parsley, elliksanders, apples, slic't onions fryed, or sweet herbs.

_To make b.u.t.tered Loaves._

Season a pottle of flour with cloves, mace, and pepper, half a pound of sweet b.u.t.ter melted, and half a pint of ale-yeast or barm mix't with warm milk from the cow and three or four eggs to temper all together, make it as soft as manchet paste, and make it up into little manchets as big as an egg, cut and p.r.i.c.k them, and put them on a paper, bake them like manchet, with the oven open, they will ask an hours baking; being baked melt in a great dish a pound of sweet b.u.t.ter, and put rose-water in it, draw your loaves, and pare away the crust then slit them in three toasts, and put them in melted b.u.t.ter, turn them over and over in the b.u.t.ter, then take a warm dish, and put in the bottom pieces, and strow on sugar in a good thickness, then put in the middle pieces, and sugar them likewise, then set on the tops and sc.r.a.pe on sugar, and serve five or six in a dish. If you be not ready to send them in, set them in the oven again, and cover them with a paper to keep them from drying.

_To boil French Beans or Lupins._

First take away the tops of the cods and the strings, then have a pan or skillet of fair water boiling on the fire, when it boils put them in with some salt, and boil them up quick; being boil'd serve them with beaten b.u.t.ter in a fair scowred dish, and salt about it.

_To boil Garden Beans._

Being sh.e.l.led and cleansed, put them into boiling liquor with some salt, boil them up quick, and being boiled drain away the liquor and b.u.t.ter them, dish them in a dish like a cross, and serve them with pepper and salt on the dish side.

Thus also green pease, haslers, broom-buds, or any kind of pulse.

SECTION XXI.

_The exactest Ways for the Dressing of Eggs._

_To make Omlets divers Ways._

_The First Way._

Break six, eight, or ten eggs more or less, beat them together in a dish, and put salt to them; then put some b.u.t.ter a melting in a frying pan, and fry it more or less, according to your discretion, only on one side or bottom.

You may sometimes make it green with juyce of spinage and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boil'd together, and served up on a dish with the Omlet.

_The Second Way._

Take twelve eggs, and put to them some grated white bread finely sea.r.s.ed, parsley minced very small, some sugar beaten fine, and fry it well on both sides.

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