The Mark Lane express, agricultural journal &c . BEAD-WORK PHOTO FRAME. In short, in making savoury omelettes, any-thing savour may be added; oysters, for in-stance, or shrimps, or prawns, or minced lob-ster, or crab, or dried salmon, or Lyonssausage, or hung beef. Sweet omelettes must be fried on both sides,but care must be taken not to do them too. MOSAIC EMRROIDERY. much; there must be a little salt put intothem, but no pepper. When they are done,spread them over with sweetmeats, and rollthem into rolls; strew powdered sugar overthem, and send them to table. Ego Sponge.—Separate the yolks f
The Mark Lane express, agricultural journal &c . BEAD-WORK PHOTO FRAME. In short, in making savoury omelettes, any-thing savour may be added; oysters, for in-stance, or shrimps, or prawns, or minced lob-ster, or crab, or dried salmon, or Lyonssausage, or hung beef. Sweet omelettes must be fried on both sides,but care must be taken not to do them too. MOSAIC EMRROIDERY. much; there must be a little salt put intothem, but no pepper. When they are done,spread them over with sweetmeats, and rollthem into rolls; strew powdered sugar overthem, and send them to table. Ego Sponge.—Separate the yolks from thewhites, taking care to keep the yolks whole,and placing them on a dish wet with coldwater, so they will readily slip off. Beat thewhites perfectly stiff, and dip into egg cups,as many as there are eggs. Make a littlehollow with a teaspoon in the middle of each,and slip in a yolk. Set the cups into a panof boiling water, and place in a hot oven fortwo or three minutes. Sprinkle with salt,pepper, and a trifle of butter, and serve imme-diately in the cups. Celery Omelette.—Two eggs, two table-spoonfuls of milk, two tablespoonfuls ofchopped celery, salt and pepper to taste. Beatthe yolks, add milk, celery, and the whites stiff, and fold and cut theminto the yolks. Cook in a hot buttered pantill brown underneath. Place in
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Keywords: ., bookcentury1800, booksubjec, booksubjectagriculture, bookyear1832
