Custards Without Eggs

One quart of new milk, four tablespoonfuls of flour, two of sugar; season with nutmeg or cinnamon, and add salt to your liking. The milk should be placed over a quick fire, and, when at a boiling point, the flour should be added, being previously stirred up in cold milk. As soon as thoroughly scalded, add the sugar, spices and salt. This is an excellent dish, and deservedly prized by every one who has tried it.

Parmesan Omelet

Beat up three eggs, with pepper and salt to taste, and a table-spoonful of grated Parmesan cheese; put a piece of butter, the size of an egg, into the omelet-pan; as soon as it is melted, pour in the eggs, and, holding the handle of the pan with one hand, stir the omelet with the other by means of a flat spoon. The moment the omelet begins to set, cease stirring, but keep shaking the pan for a minute or so; then, with the spoon, double up the omelet, and keep on shaking the pan until the under side is of a good color; turn it out on a hot dish, colored side uppermost, and serve.

Egg Wine

Beat an egg, and mix with it a tablespoonful of cold water; make half a glass of cold water and one glass of sherry hot, but not boiling, pour it upon the egg, stirring all the time, add a little lump sugar and grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way, until they thicken, but they must not boil; serve in a glass with sippets of toasted bread or plain crisp biscuits. If the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink.

Buttered Eggs

Hard boil and chop the eggs; put them in a stew-pan with butter, season with pepper, chopped mushroom and parsley, or chopped onion and gherkin; blend all together with a raw egg, and serve on hot toast.