File:The Mark Lane express, agricultural journal &c (1907) (14781866542).jpg

Identifier: marklaneexpressa9719unse (find matches)
Title: The Mark Lane express, agricultural journal &c
Year: 1832 (1830s)
Authors:
Subjects: Agriculture Farm produce Farm produce
Publisher: London : Isaac Alger
Contributing Library: University of Illinois Urbana-Champaign
Digitizing Sponsor: University of Illinois Urbana-Champaign

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
BEAD-WORK PHOTO FRAME. In short, in making savoury omelettes, any-thing savour may be added; oysters, for in-stance, or shrimps, or prawns, or minced lob-ster, or crab, or dried salmon, or Lyonssausage, or hung beef. Sweet omelettes must be fried on both sides,but care must be taken not to do them too
Text Appearing After Image:
MOSAIC EMRROIDERY. much; there must be a little salt put intothem, but no pepper. When they are done,spread them over with sweetmeats, and rollthem into rolls; strew powdered sugar overthem, and send them to table. Ego Sponge.—Separate the yolks from thewhites, taking care to keep the yolks whole,and placing them on a dish wet with coldwater, so they will readily slip off. Beat thewhites perfectly stiff, and dip into egg cups,as many as there are eggs. Make a littlehollow with a teaspoon in the middle of each,and slip in a yolk. Set the cups into a panof boiling water, and place in a hot oven fortwo or three minutes. Sprinkle with salt,pepper, and a trifle of butter, and serve imme-diately in the cups. Celery Omelette.—Two eggs, two table-spoonfuls of milk, two tablespoonfuls ofchopped celery, salt and pepper to taste. Beatthe yolks, add milk, celery, and seasoning.Beat the whites stiff, and fold and cut theminto the yolks. Cook in a hot buttered pantill brown underneath. Place in

Note About Images