One pint of milk, half-pint of bread-crumbs, three eggs, half-tablespoonful of flour, one small onion chopped very fine, some chopped parsley—season with pepper and salt; beat the eggs light, and mix all the ingredients together; have melted butter in a pan, hot, and pour the mixture in; when brown, turn over double, and serve.
Put a small piece of butter in an earthen saucepan, and when it is melted turn the saucepan round, so that the butter will run on the sides; then break the eggs in it and put it on the range, and don't stir them until the whites are set, then gently stir all together, add pepper and salt, and serve.
Three ounces of egg maccaroni, three ounces of grated Parmesan cheese, a little salt, a grain of cayenne pepper, half-gill of cream, one egg, one ounce of butter. Put the maccaroni in a saucepan with enough cold water to cover it; put it on the fire and let it boil a quarter of an hour; then pour the water from the maccaroni, and pour over it a half-pint of milk; let it boil twenty minutes. Whisk the egg and cream up lightly, then mix two ounces of cheese with the egg and cream, and half-ounce of butter and seasoning; pour this custard over the maccaroni; then sprinkle the other ounce of grated cheese over it, and half-ounce of butter in small pieces, and some bread-crumbs; put in the oven for ten minutes.
Two sweetbreads, boiled, one teacupful of boiled chicken hashed, one boiled onion, one teacupful of boiled bread and milk, quarter-pound of butter, salt and pepper. Chop chicken and sweetbreads very fine; mix in well the other ingredients ; shape into rolls, then dip in the yolk of an egg, then in cracker-dust; drop into boiling lard, and fry brown.
half-pound of rice, two eggs, two ounces of sugar, one quart of milk, teaspoonful of vanilla, three tablespoonfuls of bread-crumbs. First boil the rice and milk twenty minutes, then add (when cold) the yolks of two eggs, then one ounce of sugar, and vanilla; mix the remaining ounce of sugar with the bread-crumbs. Flour the board slightly, roll tablespoonfuls of rice each into a small cone, then beat up the whites of eggs, into which roll the cones, then in bread-crumbs; fry in lard two minutes. This makes six balls.
Wash and scald a quarter-pound of rice; put it in a saucepan with a half-teaspoonful of salt, some very thinly pared lemon-peel, a tablespoonful of butter ; on this pour one pint of cold water, half-pint of milk, and stir it well for a moment only, then set it on a hot place to cook slowly. When the rice becomes quite soft remove it, and stir in the well-beaten yolks of four eggs; do not allow this to cook, but keep it hot while stirring it; then pour this on a tin sheet or flat surface, spread it out equally and let it cool; then divide it in portions two inches long and one inch wide—roll these into scrolls or oblong balls; dip each into bread-crumbs, and fry them a nice brown. Serve hot.