Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/92

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eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, (see sauce a-la-creme,) add a little grated bread, mix all well together, and let it get cold; put in some salt and pepper, make them into cakes, cover them well on both sides with grated bread, let them stand an hour, and fry them a nice brown; dry them a little before the fire, and dish them while quite hot.

six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsfulmissing hyphen [sic] of powdered sugar, and a little grated lemon peel; put a quarter of a pound of butter in a pan; when melted, pour in the eggs and stir them; when they have absorbed the butter, turn it on a plate previously buttered, sprinkle some powdered sugar, set it in a hot Dutch oven, and when a little brown, serve it up for a desert. [sic]

a pint of water, and a lump of butter the size of an egg, into a sauce pan; stir in as much flour as will make a thick batter, put it on the fire, and stir it continually till it will not stick to the pan; put it in a bowl, add three quarters of a pound of grated cheese, mix it well, then break in two eggs, beat them well, then two more until you put in six; when it looks very light, drop it in small lumps on buttered