m on a custard-dish, and
pour a custard over them hot. Serve cold.

MACARONI, AS USUALLY SERVED.--Boil it in milk, or a weak veal broth,
flavored with salt. When tender, put it into a dish without the
liquor, with bits of butter and grated cheese, and over the top grate
more, and put a little more butter. Put the dish into a Dutch oven, a
quarter of an hour, and do not let the top become hard.

OMELET.--Six eggs beaten separately, beaten hard, two teaspoons of
corn starch, two tablespoons milk, whites of eggs, put in slow at
last. Fry in butter.

RUMBLED EGGS.--This is very convenient for invalids, or a light dish
for supper. Beat up three eggs with two ounces of fresh butter, or
well-washed salt butter; add a teaspoonful of cream or new milk. Put
all in a saucepan and keep stirring it over the fire for nearly five
minutes, until it rises up like scuffle, when it should be immediately
dished on buttered toast.

POACHED EGGS.--Break an egg into a cup, and put it gently into boiling
water; and when the white looks quite set, which will be in about
three or four minutes, take it up with an egg slice, and lay it on
toast and butter, or spinach. Serve them hot; if fresh laid, they will
poach well, without breaking.

SAVORY POTATO-CAKES.--Quarter of a pound of grated ham, one pound of
mashed potatoes, and a little suet, mixed with the yolks of two eggs,
pepper, salt and nutmeg. Roll it into little balls, or cakes, and
fry it a light brown. Sweet herbs may be used in place of ham. Plain
potato cakes are made with potatoes and eggs only.

TOMATO TOAST.--Remove the stem and all the seeds from the tomatoes;
they must be ripe, mind, not _over ripe_; stew them to a pulp, season
with butter, pepper and salt; toast some bread (not new bread), butter
it, and then spread the tomato on each side, and send it up to table,
two slices on each dish, the slices cut in two; and the person who
helps it must serve with two half-slices, not attempt to lift the top
slice, otherwise the appearance of the under slice will be destroyed.

* * * * *

HOW TO COOK FISH OF DIFFERENT KINDS

HOW TO CHOOSE ANCHOVIES.--They are preserved in barrels, with
bay-salt; no other fish has the fine flavor of the anchovy. The best
look red and mellow, and the bones moist and oily; the flesh should be
high flavored, the liquor reddish, and have a fine smell.

BAKED BLACK BASS.--Eight good-sized onions chopped fine; half t