working with the hands until well amalgamated, flour a clean cloth, fold the paste in it and let remain all night. In the morning mould them into small rolls; put them upon a baking-sheet, and bake in a moderate oven. Unless your breakfast party be very large, half the above quantity will be sufficient. These rolls being quite a luxury, I make them only upon very especial occasions.

EGGS.

12. HOW TO CHOOSE EGGS.-New-laid eggs should not be used until they have been laid about eight or ten hours, for that part which constitutes the white is not properly set before that time, and does not until then obtain that delicate flavour; that which is termed milk in eggs being, according to my opinion, very insipid, but that entirely depends upon fancy.

Nothing being more offensive than eggs in a state of decomposition, it is very important that every person should know how to detect them, (especially in the winter, when a much greater quantity are used in London ;) if, by shaking them, they sound hollow, you may be certain they are not new-laid, and not fit to be boiled for breakfast, but, if broken, they may prove fit for any other culinary purpose, except for soufflés, for which eggs must be very fresh. The safest way to try them is to hold them to the light, forming a focus with your hand; should the shell be covered with small dark spots, they are very doubtful, and should be broken separately in a cup, and each egg smelt previously to using them; if, however, in looking at them, you see no transparency in the shells, you may be sure they are rotten and only fit to be thrown away; the most precise way is, to look at them by the light of a candle; if quite fresh, there are no spots upon the shells,

and they have a brilliant light yellow tint; in the spring of the year, it would be scarcely excusable to use any eggs that are not quite fresh.

13. EGGS FOR BREAKFAST, plain boiled.—Put about a pint of water to boil in any kind of small stewpan, (or saucepan,) over the fire; when boiling, put in two or three fresh eggs, gently, with a spoon, being particular not to crack or allow them to boil too fast, or the interior of the eggs would partly escape before they were set, giving them an unsightly appearance, and entirely preventing their cooking regularly; three minutes are sufficient to cook a full-sized egg, but if below the average size, two minutes and a half will suffice.

14. EGGS AU BEURRE, (a new method.)—Let the eggs boil six minutes instead of three, then take them out, dip them for two seconds in cold water, crack and peel off the shells, and lay them in a hot plate, (they will remain quite whole if properly done,) cut each egg in halves lengthwise, spread a little fresh butter and sprinkle a little salt over the interior, and eat them very hot.

Eggs done in this manner are delicate and digestible.

15. TO BOIL EGGS HARD.-Never boil eggs for salads, sauces, or any other purposes, more than ten minutes, and when done place them in a basin of cold water for five minutes to cool; take off their shells, and use them when required.

Nothing is more indigestible than an egg too hardboiled.

16. POACHED EGGS.-Put a pint of water in a stewpan, with four teaspoonfuls of vinegar and half a teaspoonful of salt, place it over the fire, and when boiling,

break your eggs into it as near the surface of the water as possible, let them boil gently about three minutes; have rather a thin piece of toast, as described, (No. 1,) upon a dish, take the eggs out carefully with a small slice, lay the slice with the eggs upon a cloth for a second, to drain the water from them, set them carefully upon the toast, and serve very hot. If the eggs are fresh they will look most inviting; but the way of breaking and boiling them must be most carefully attended to, and care should be taken not to boil too many together; if the yolks separate from the white, it may be presumed that the egg is not fresh, but it may be eatable, for the same thing may happen through awkwardness in poaching.

Again, the toast upon which they are served may be buttered either with plain or maître-d'hôtel butter, or two small pats of butter may be melted, without boiling it, and poured over, or a little melted butter sauce, or the same with the addition of a little maître-d'hôtel butter poured over when just upon the point of boiling, or a little anchovy butter instead of the other; thus you may be able to indulge in nice little luxuries at a trifling expense.

17. TOAST AND EGGS.-Break three eggs into a small stewpan, add a saltspoonful of salt, a quarter of that quantity of pepper, and two ounces of fresh butter, (the fresher the better,) set the stewpan over a moderate fire, and stir the eggs round with a wooden spoon, being careful to keep every particle in motion, until the whole has become a smooth and delicate thickish substance; have ready a convenient-sized crisp piece of toast, pour the eggs upon it, and serve immediately.

18. EGGS SUR LE PLAT.-Lightly butter a small oval dish, upon which break two, three, or more eggs with

out breaking the yolks, season lightly with a little white pepper and salt, put a few small pieces of butter here and there upon them, and then set the dish in the small oven, where let it remain until the whites become set, but by no means hard, and serve hot; if the oven is moderately hot, they will take about ten minutes; if no oven, put the dish before the fire, turning it round now and then until the eggs are set regular. This is a most excellent dish.

19. OMELETS may also be served for breakfast with great advantage, being very relishing, especially the omelettes aux fines herbes, au lard, and aux champignons, but as they are considered to belong to the dinner, they will be given in that series of receipts.

FISH.

20. HERRING TOAST SANDWICH. Choose a bloater for this purpose not too dry, which split in two, cutting it down the back; lay them upon a plate and pour a pint of boiling water over; let them soak five minutes, when place them upon a cloth to dry; then broil them very gradually upon a gridiron; when well done, which will be in about four or five minutes, have ready two thin slices of toast, made very crisp, butter them lightly, then take away all the bones from the herrings, lay the fleshy parts equally upon one piece of toast, and cover with the other; serve very hot.

21. TOAST AND EGGS WITH HERRING.-Prepare your toast and eggs as directed, (No 17,) but previous to pouring the eggs over, lay the flesh of a herring as directed in the last, and pour the eggs over that. Herring upon toast, with a layer of mashed potatoes over, is also very good.

Dried haddock may also be served the same, as also may sardines, but they being ready-cooked, are laid over cold without splitting them; they are very delicious: if wanted hot, set them a few minutes before the fire.

22. BLOATED HERRINGS.-They require to be freshly salted, for if dry they are quite rank and unpalatable; scrape them lightly with a knife, and wipe them well with a cloth; pass the point of a knife down the back from head to tail, making an incision about a quarter of an inch in depth; place them upon the gridiron over a sharp fire; they will take about six minutes to cook, of course turning them occasionally; when done, put them upon a hot dish, open the backs, and place half a small pat of butter in each; again close them: cooked this way they are delicious, especially if they are real bloaters. Another way is to cut them quite open and broil them flat upon the gridiron, and serve quite plain; this way they are done much more quickly. Or, if nice and fresh, oil half a sheet of white paper for every fish, in which fold them and broil fifteen minutes over a slow fire, turning them over three or four times, and serve in the papers. Should you have any that have become dry, soak them about twenty minutes in lukewarm water, and proceed as first directed. (Same process will do for red herrings.)

23. DRIED HADDOCK.-A very excellent thing for breakfast, but they never ought to be cooked whole, for one side being thinner than the other is of course dried up before the other is much more than half done, especially the larger ones; the better plan is to cut them in halves lengthwise, put them upon the gridiron over a moderate fire, keeping them frequently turned, and taking the