Maccaroni

Having boiled four ounces of maccaroni till quite tender, lay it on a sieve to drain, and then put it into a tossing-pari, with about a gill of cream, and a piece of butter rolled in flour. Boil it five minutes, pour it on a plate, lay Parmesan cheese all over it, brown with a salamander, and send it up on a water-plate.

Omelettes

Beat six eggs, strain them through a hair sieve, and put them into a frying-pan, with a quarter of a pound of hot butter. Throw in a little boiled ham scraped fine, a little shred parsley, and season with pepper, salt, and nutmeg. Fry it brown on the under side, and lay it on your dish, but do not turn it. Hold a hot salamander over it for half a minute, to take off the raw look of the eggs.

Omelette Of Asparagus

Beat up six eggs with cream, boil some of the largest and finest asparagus, and when boiled cut off all the green in small pieces. Mix them with the eggs, and put in some pepper and salt. Make a slice of butter hot in a pan, put them in, and serve them on buttered toast.

Ramequins

Bruise in a stewpan a piece of Parmesan or mild Cheshire cheese, with about a quarter of a pound of butter, half a pint of Gold water, a very little salt, and an anchovy minced very fine. Let it all boil, and put as much flour as the sauce requires to thicken it. Let it dry upon a slow fire, until it becomes like thick batter. Then put it into another stewpan, and beat up as many eggs as the butter can bear without becoming too liquid, for it should be rather stiff. Serve in square papers, pinched up at the four corners, and lay them on a tin, which you must put into the oven until they become of a fine yellow brown : then serve.