1416. - Randalled Eggs

Twelve eggs boiled hard and halved; cut a piece from the ends of half of them to allow them to stand, take out the yolks, chop them, and mix chopped boiled ham or tongue, season with nutmeg and mace, moisten with butter, and put it in the space within the egg. Put the halves together, and stand the joined eggs on end in the dish.

1420. - Eggs With Burnt Butter

Put into a frying pan two ounces of butter, which melt; as soon as it is on the point of browning, put in the eggs, which have been previously broken in a basin, and seasoned with pepper and salt; when well set, serve, with a teaspoonful of vinegar over the eggs.

1422. - Eggs In Oases

Cut up a sheet of paper into pieces of three inches square, turn up half an inch all round so as to form a kind of square case; there will then remain but two inches square in the inside. Take a small piece of butter, a pinch of fine bread crumbs, a little fine chopped parsley, spring.onions, salt, and pepper, and mix them together, put a little into each case, then break one egg into each, put them on a gridiron over a slow fire, and do them gently, or place them in a dish in an oven; when well set, serve. Small round paper cases may be procured very cheap.

1425. - Brown, Or Dyspepsia Bread

Take six quarts of wheat meal, rather coarsely ground, one teacup of good yeast, and half a teacup of molasses, mix these with a pint of milk-warm water and a teaspoonful of saleratus. Make a hole in the meal and stir this mixture in the middle till it is like batter. Then proceed as with fine flour bread. Make the dough, when sufficiently light, into four loaves, which will weigh two pounds per loaf when baked. It requires a hotter oven than fine flour bread, and must bake about an hour and a half.

1427. - To Make Excellent Bread Without Yeast

Scald about two handfuls of Indian meal; into which put a little salt, and as much cold water as will make it rather warmer than new milk; then stir in wheat flour, till it is as thick as a family pudding, and set it down by the fire to rise. In about half an hour it generally grows thin; you may sprinkle a little fresh flour on the top, and mind to turn the pot round, that it may not bake at the side of it. In three or four hours, if you mind the above directions, it will rise and ferment as if you had set it with hop yeast; when it does, make it up in soft dough, flour a pan, put in your bread, set it before the fire, covered up, turn it round to make it equally warm, and in about half an hour it will be light enough to bake. It suits best to bake it in a Dutch oven, as it should be put into the oven as soon as it is light.

1428. - To Make Yeast

The settlings of home-brewed beer in a clean cask, make good yeast. Common yeast is made thus:

Take two quarts of water, one handful of hops, two of wheat bran; boil these twenty minutes; strain off the water, and while it is boiling hot, stir in wheat or rye flour, to a thick batter: when this is milk-warm, add half a pint of good lively yeast and a large spoonful of molasses; stir well and set it away, in a cool place in summer and a warm one in winter. When light it is fit for use. When cold, it may be put in a clean jug or bottle; do not fill the vessel containing it, and leave the cork loose till next morning. Corked tightly, it will keep ten or twelve days in a cool place.