ASPARAGUS OYSTERS.—
Take two bundles of fine full-grown asparagus. Cut off the green tops or points as far down as the white stalk. Take a sufficient quantity of fresh oysters, the finest you can get at that season. Put the asparagus tops into a stew-pan, with enough of oyster liquor (previously strained) to stew them quite tender. Stew the oysters themselves in another pan with some more of their liquor, seasoned with pepper, mace, and nutmeg, adding a large piece of fresh butter, divided into four, and each part rolled in flour. Do not let the oysters stew more than five minutes, or they will become tough and shriveled. When they are merely plumped, take them out and cut them up small, omitting the gristle or hard part. Set the mixture over the fire for about five minutes, stirring all the time. Have ready some slices of nice toast, with all the crust pared off; the slices dipped for a minute in hot water. Butter the toast, and cover with it the bottom of a deep dish, and fill it with the mixture of asparagus and oysters.
ONION EGGS.—
Boil a dozen eggs quite hard. Slice and fry in fresh butter five or six onions. Slice (whites and yolks together) ten of the eggs, reserving two for the seasoning. Drain the sliced onions, and lay them on a dish with the sliced eggs placed upon them. Cover the dish, and keep it hot. Take the two remaining eggs, grate the yolks, and mix them with cream and grated nutmeg, and a very little cayenne. Put this mixture into a very small sauce-pan, give it one boil up, pour it over the eggs and onions, and send it to table hot. For those who have no objection to onions this is a nice side dish.
EGG BALLS.—
Boil eight eggs till quite hard, and when done, throw them directly into cold water. Then put the yolks into a mortar, and pound them to a paste, moistening them as you proceed with the beaten yolks of three raw eggs, seasoned with as much salt as will lie flat upon a shilling, and a little cayenne, and powdered nutmeg and mace. Mix the whole well together, and make it up into small round balls. Throw them into mock-turtle soup, or into stewed terrapin, about two minutes before you take it up.