A Poetical Cook-Book
Unless you know the lingo;

You’ll repent, by jingo.

And silent as a mummy,

A nation with a dummy.

Signs I had to make For every little notion; Limbs all going like A telegraph in motion; If I wanted bread, My jaws I set a-going, And asked for new laid eggs By clapping hands and crowing.

For every little notion;

A telegraph in motion;

My jaws I set a-going,

By clapping hands and crowing.

Put half a handful of breadcrumbs into a sauce[94]pan, with a small quantity of cream, sugar, and nutmeg, and let it stand till the bread has imbibed all the cream; then break ten eggs into it, and having beaten them up together, fry it like an omelet.

[94]

OMELETTE SOUFFLÉ.

“Where is my favorite dish?” he cried; “Let some one place it by my side!” Donne.

Donne.

Beat up the yolks of eight eggs, and the whites of four (set aside the remaining whites), with a spoonful of water, some salt, sugar, and the juice of a lemon; fry this, and then put it on a dish. Whip the four whites which were set aside to a froth with sugar, and place it over the fried eggs; bake it for a few minutes.

[95]

[95]

DESSERTS.

PUFF PASTE.

The puffs made me light, And now that’s all over, I’m pretty well, thank you. Moore.


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