The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

baking pot, gash a lb. of pork and put it down in the pot so as to have the beans just cover it, pour in cold water till you can see it at the top. They will bake in a hot oven in the course of three hours; but they will be better to remain in it five or six. Beans are very good stewed, without being baked. 61. _Poached Eggs._ Break your eggs into a dish and beat them to a foam. Then put them on a few coals, put in a small lump of butter, a little salt, let them cook very slowly, stirring them constantly till they become quite thick, then take them up, and turn them on buttered toast. 62. _To Boil Eggs._ They should be put into boiling water, and if you wish to have them soft, three minutes is long enough to boil them, if you wish to have them hard, they should boil five minutes. Another way to boil them, is to break the shells and drop the eggs, into a frying pan of boiling water, let them boil three or four minutes. If you do not use the eggs, as a garnish, salt and butter them, when you take them up. 63. _Omelet._ Beat your eggs to a froth, leaving out half the whites, put in a couple of ounces, of fine minced ham, corned beef or veal, when veal is used, a little salt will be requisite. Fry it in butter, till it begins to thicken. When it is brown on the underside, it is sufficiently cooked. If you wish to have it brown on the top, put a heated bake pan lid over it, as soon as it has set. 64. _Fresh Fish._ Fresh fish for boiling, or broiling, are the best the day after they are caught. They should be cleaned, washed, and half a tea cup of salt, sprinkled on the inside of them, and a little pepper, if they are to be broiled. Set them in a cool place. When fresh fish are boiled, they should be