r the
whole carefully on the fire for five minutes, and serve them for dinner
with or without meat as may best suit your means.

No. 155. HARICOT BEANS, ANOTHER WAY.

When the haricot beans have been boiled as shown in the preceding
Number, chop fine a couple of onions, and fry them in a saucepan with a
bit of butter, then add the haricot beans, pepper and salt; stir all
together and serve them out to your family.

No. 156. A SALAD OF HARICOT BEANS.

Well-boiled haricot beans, cold, are made into an excellent salad, as
follows:--Put the haricot beans into a bowl, season with chopped
parsley, green onions, salad oil, vinegar, pepper and salt, and slices
of beet-root. Mix thoroughly.

No. 157. LENTILS.

Lentils are a species of vetches much in use in France as a staple
article of food in the winter; there are two sorts, those denominated
"_a la reine_," a small brown flat-looking seed, while the other sort is
somewhat larger--of the size of small peas, and flat; both sorts are
equally nutritious, and are to be treated in exactly the same way as
herein indicated for cooking haricot beans.

These, as well as haricot beans, may be boiled with a piece of bacon.

No. 158. A RELISH FOR SUPPER.

Prepare some oysters, as shown in No. 54, and when poured upon the toast
in their dish, strew all over their surface equal quantities of bread
raspings and grated cheese; hold a red-hot shovel over the top until it
becomes slightly coloured, and eat this little delicacy while hot.

No. 159. HOW TO MAKE AN OMELET.

Break three or four eggs into a basin, add a little chopped shalot, and
parsley, pepper, and salt; put an ounce of butter in a frying-pan on the
fire, and as soon as the butter begins to fry, beat up the eggs, etc.,
with a fork for two minutes; immediately pour the whole into the
frying-pan, and put it on the fire, stirring the eggs with an iron spoon
as they become set and the omelet appears nearly done; fold all together
in the form of a bolster, and turn it out on to its dish.

No. 160. FRIED EGGS AND BACON.

First, fry the rashers of bacon, and then break the eggs into the
frying-pan without disturbing the yolks, and as soon as these are just
set, or half-done, slip them out on to the rashers of bacon which you
have already placed in a dish.

No. 161. BUTTERED EGGS.

Fry half an ounce of butter in a frying-pan, then break three or four
eggs into this; season with chopped parsley, pepper and