e sauce-pan in the
other over a slow part of the fire, shaking it one way, as it begins to
warm; pour it into a basin, and back, then hold it again over the fire,
stirring it constantly in the saucepan, and pouring it into the basin,
more perfectly to mix the egg and butter until they shall be hot without
boiling.

Serve on toasted bread; or in a basin, to eat with salt fish, or red
herrings.

CORN-OYSTERS.--Take a half dozen ears of sweet corn (those which are
not too old); with a sharp knife split each row of the corn in the
center of the kernel lengthwise; scrape out all the pulp; add one egg,
well beaten, a little salt, one tablespoonful of sweet milk; flour
enough to make a pretty stiff batter. Drop in hot lard, and fry a
delicate brown. If the corn is quite young, omit the milk, using as
little flour as possible.

CHEESE OMELET.--Mix to a smooth batter three tablespoonfuls of fine
flour, with half a pint of milk. Beat up well the yolks and whites
of four eggs, a little salt, and a quarter of a pound of grated old
English cheese. Add these to the flour and milk, and whisk all the
ingredients together for half an hour. Put three ounces of butter into
a frying-pan, and when it is boiling pour in the above mixture, fry it
for a few minutes, and then turn it carefully; when it is sufficiently
cooked on the other side, turn it on to a hot dish and serve.

IRISH STEW.--Take a loin of mutton, cut it into chops, season it with
a very little pepper and salt, put it into a saucepan, just cover it
with water, and let it cook half an hour. Boil two dozen of potatoes,
peel and mash them, and stir in a cup of cream while they are hot;
then line a deep dish with the potatoes, and lay in the cooked mutton
chops, and cover them over with the rest of the potatoes; then set it
in the oven to bake. Make some gravy of the broth in which the chops
were cooked. This is a very nice dish.

IRISH STEW.--Cut off the fat of part of a loin of mutton, and cut it
into chops. Pare, wash, and slice very thin some potatoes, two onions,
and two small carrots; season with pepper and salt. Cover with water
in a stew-pan, and stew gently till the meat is tender, and the
potatoes are dissolved in the gravy. It may be made of beef-steaks, or
mutton and beef mixed.

MACARONI, DRESSED SWEET.--Boil 2 ozs. in a pint of milk, with a bit of
lemon peel, and a good bit of cinnamon, till the pipes are swelled to
their utmost size without breaking. Lay the