Asparagus, celery, artichokes, and many other vegetables may be used in the
composition of omelets, fritters, cutlets, &c.

If for an omelet, only a very small quantity must be used. One
tablespoonful of any of the finer cooked vegetables is enough in proportion
to two eggs. When a more substantial dish is wanted, it should take the
shape of cutlets or fritters.


Bread Fritters.

Put 6 ozs. fine bread crumbs in a basin and pour over 3 teacupfuls boiling
milk. Allow to stand for some time, then add seasoning to taste--grated
onion, parsley, ketchup, extract, &c.--and 2 beaten eggs, reserving a little
of the white for brushing. Mix and pour into buttered baking tin. Cover
and bake in good oven till set--about 1 hour. When cold, cut into nice
shapes, brush over with egg, toss in fine crumbs and fry. This may also be
served simply baked. In that case, put some bits of butter on top, and bake
a nice brown without cover.

Eggs

are, of course, invaluable in many ways besides the more familiar boiled,
poached, and scrambled.


Buttered Eggs.

Break number of eggs required in a bowl, melt a nut of butter to each egg in