The accomplisht cook: or, The art & mystery of cookery

send them in, set them in the oven again, and cover them with a paper to keep them from drying. _To boil French Beans or Lupins._ First take away the tops of the cods and the strings, then have a pan or skillet of fair water boiling on the fire, when it boils put them in with some salt, and boil them up quick; being boil'd serve them with beaten butter in a fair scowred dish, and salt about it. _To boil Garden Beans._ Being shelled and cleansed, put them into boiling liquor with some salt, boil them up quick, and being boiled drain away the liquor and butter them, dish them in a dish like a cross, and serve them with pepper and salt on the dish side. Thus also green pease, haslers, broom-buds, or any kind of pulse. * * * * * * * * * SECTION XXI. _The exactest Ways for the Dressing of Eggs._ _To make Omlets divers Ways._ _The First Way._ Break six, eight, or ten eggs more or less, beat them together in a dish, and put salt to them; then put some butter a melting in a frying pan, and fry it more or less, according to your discretion, only on one side or bottom. You may sometimes make it green with juyce of spinage and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boil'd together, and served up on a dish with the Omlet. _The Second Way._ Take twelve eggs, and put to them some grated white bread finely searsed, parsley minced very small, some sugar beaten fine, and fry it well on both sides. _The Third Way._ Fry toasts of manchet, and put the eggs to them being beaten and seasoned with salt, and some fryed; pour the butter and fryed parsley over all. _The Fourth Way._ Take three or four pippins, cut them in round slices, and fry them with a quarter of a pound of butter, when the apples are fryed, pour on them six or seven eggs beaten with