Then beat up six eggs in a
sufficient quantity of new milk to make a stiffish batter. Melt in
the frying-pan a quarter of a pound of good, clean dripping, and just
before you pour on the batter place a small piece of butter in the
center of the pan. When the dripping is quite hot, pour on half your
batter, and as it begins to set, place on it the asparagus tops, and
cover over with the remainder. This omelet is generally served on a
round of buttered toast, with the crusts removed. The batter is richer
if made of cream.
BUTTERED EGGS.--Beat four or five eggs, yolks and whites together, put a
quarter of a pound of butter in a basin, and then put that in boiling
water, stir it till melted, then pour the butter and the eggs into a
sauce-pan; keep a basin in your hand, just hold the sauce-pan in the
other over a slow part of the fire, shaking it one way, as it begins to
warm; pour it into a basin, and back, then hold it again over the fire,
stirring it constantly in the saucepan, and pouring it into the basin,
more perfectly to mix the egg and butter until they shall be hot without
boiling.
Serve on toasted bread; or in a basin, to eat with salt fish, or red
herrings.
CORN-OYSTERS.--Take a half dozen ears of sweet corn (those which are
not too old); with a sharp knife split each row of the corn in the
center of the kernel lengthwise; scrape out all the pulp; add one egg,
well beaten, a little salt, one tablespoonful of sweet milk; flour
enough to make a pretty stiff batter.
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