in a baking-dish and break some eggs over the
top. Put a little salt, pepper and nutmeg over the eggs and cook in the
oven, but not long enough to let the eggs get hard. Serve immediately.

=Corn Omelet.=

Take the well-filled ears of corn, cut the kernels down the center,
being careful not to loosen them from the cob; then takeout the pulp by
pressing downward with a knife. To 3 tablespoons of corn pulp add the
well-beaten yolks of 3 eggs and a little salt. Beat the whites of the
eggs to a stiff froth, mix with the corn, and put in a hot pan with a
little butter. Cover, and place where it will not burn. When done, fold
over and serve on a hot dish.

=Bananas (as a breakfast dish).=

Slice bananas lengthwise; put them in a buttered pan and brown in oven;
or they can be dipped in butter and fried; or sliced and served cold
with cream.

=Baked Peppers.=

Cut off tops; take the seeds out and fill with sausage meat. Bake forty
minutes.

=Baked Beans.=

Soak 1 quart of pea beans over night in cold water. In morning drain and
place in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper, 2 of
sugar, 1 pound fat pork, scored; fill the pot with warm water and bake
in a moderate oven all day, as water evaporates adding sufficient to
keep them moist. They cannot be baked too long.

=Fish-balls.=

1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg
well beaten; a little pepper. Wash and pick the fish in small pieces
free from bones. Pare the potatoes and cut in small pieces. Put both
together in a stew-pan and cover with boiling water, and boil until the
potatoes are soft. Drain off the water, mash and beat till very light.
When a little cool, add the egg and fry in very hot lard.

=Potatoes with Cheese.=

The potatoes are boiled and cut in small pieces, covered with milk or
cream. Put bread crumbs and cheese over the top. Add butter and bake
till brown.

=Vermicelli (as a breakfast dish).=

To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli;
boil briskly ten minutes, drain off all the water and serve hot with
butter and cream.

FISH.

=Fish a la Creme.=

3 pounds of sturgeon or any solid white fish boiled until tender. Remove
bone, mince fine, and season with salt, pepper, wine and lemon juice. 1
quart milk, boiled with two good-sized onions until they are in shreds.
Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour.
Strain