Bread Omelette

Yolks of six eggs, cup of milk, season with salt and pepper, stir in the whites beaten stiff. Now stir in a cup of powdered cracker. Cook in a frying-pan or on a griddle with as little butter as possible, then lay a hot dish over it and turn over the omelette on the dish. The advantage of bread omelette is that it will keep tender till cold while others grow tough if not eaten at once.

Nice Breakfast Dish

Bits of nice salt pork about one-third of an inch thick, two or three inches square, bits of calf's liver the same size. Put these alternately on a long skewer, beginning and ending with pork. Lay it in the oven across a dripping-pan and roast as you would a bird, basting occasionally. When done, slide the pieces from a skewer and serve on a hot plate.

Baked Meat Stew

Cut any sort of cold meat, but roast beef is best, into thin slices, cover the bottom of an earthen baking-dish, and season with salt, pepper, sage or summer savory, and a very little chopped red pepper or cayenne; cover with a layer of chopped onion, then another layer of meat, and so on until the dish is half filled, then pour in tomatoes, either fresh or canned, to fill the dish; if the meat be very lean put in bits of butter with the seasoning, but cold gravy is better poured on the tomatoes. Cover with a tight-fitting plate, and cook in the oven slowly for two hours. To make an ornamental dish, put potatoes very smoothly mashed and seasoned around a meat dish, like a wall about three inches high; brush with the yellow of an egg and set in the oven to brown a little, then pour the stew inside.

Veal Loaf

Three and one-half pounds of veal, not too young, chopped finely, five small crackers rolled, one tablespoon salt, one teaspoon pepper, one-half nutmeg, three beaten eggs; mix thoroughly together with the hand, using only one-fourth of the rolled crackers, forming into an oval loaf and pressing it together as firmly as possible. Spot it thickly with bits of butter, and strew over the rest of the crackers. Lay in a dripping-pan with a little water and let it cook slowly for two hours, basting occasionally and adding water from time to time so that there may be a gravy when done. It should be well done; but if the browning is too rapid, turn over it a greased pan. Nice when cold.

Clam Pie

One quart clams chopped fine; place in a deep dish withont bottom crust. Season with pepper and butter. Thicken with flour or cracker dust, place on top three thin slices of salt pork; then cover over with ordinary pie crust; bake thirty minutes.

Clam Fritters

One quart clams, chop very fine, one teacup flour, one teaspoonful yeast powder, mixed well with the clams; season to suit taste; fry in hot fat.

Boiled Bee

Ten pounds good beef, rib piece preferred; put in a saucepan with two quarts cold water and a small half cup salt. Cook slowly till very tender, taking care that the water does not entirely evaporate, then remove bone, gristle and skinny parts, cut the lean and fat to mix equally and season highly with pepper and more salt if necessary; put in a bowl with a heavy weight in a cool place.