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Globe, Volume XXIV, Issue 2550, 10 June 1882, Page 4

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Bebakvast Dishbs.—Ham Toast—To one slice of cold ham, out into very small pieces, put one egg, a little thin cream, a little popper and salt. Mix the whole together on a stove until it becomes thick. Have a nice piece of toast battered, and out in slices. Pour the ingredients over it and send it to table. Potted Head—Cleanse a pig’s head in strong salt and water. Bet it cu the fire in a stewpan fully covered with water, and boil gently and constantly till the bones will come out. Lift out the meat and separate it from the bones, and pour the stock through a hair sieve to cool. When quite cold, take all the fat carefully from the top, and the sediment from below ; put the stock on to boil, and, having out the meat in various-sized pieces, return it in into the stock, and let it boil half an hour. Season with Jamaica pepper, black pepper, salt, and a little cayenne. Mix these with a little of the warm stock, and pat it into the stewpan a little before the meat has finished boiling. Pour into mould and turn out when wanted. It will keep six weeks, and can be warmed up with additional seasonings. A dry Indian fowl or outlet—Cut up a fowl into four pieces, and one breast. Take the skin off, and the bones out of the pieces, and flatten the latter with a knife; break one egg over them, moisten them with a little ketchup, salad oil, and parsley juice; then fry the whole with breadcrumbs. To Poach Eggs Artistically— Put a little boiling water in a shallow frying pan, and put a tablespaonful of vinegar in the middle, but do not stir it. Break your egg in a cup, and turn it out carefully into the pan, keeping the cup over it for a second to shape the white. Do the same with each egg, adding a little more boiling water if necessary to cover the eggs. Take them out carefully with a slice. To Cook a Ham— Simmer it in water to which a large cupful of ooaroa brown sugar and a pint of sherry have been added. It is incomparably superior in taste to one that has been boiled in the ordinary way. Hard Eggs Curried—Slice an onion, fry it in butter, take out the onion, add a teaoupful of milk and a dessert spoonful of curry powder. Let it stew till it is rich and thick, then add half a pint of stock thickened with flour, and four hard-boiled eggs out in quarters. Battered Eggs—Beat up six eggs with a tablespoonful of milk; heat 2cz of butter in a stewpan, put in the eggs, with a little white pepper and salt, and, if liked, two teaspoonsfuls of Parmesan cheese. Stir it over the fire well, then turn it out upon slices of buttered toast, and serve very hot. Brawn—Wash a pig's head in strong salt and water, then thoroughly cleanse it, especially about the nostrils, by splitting the bones and removing most carefully with a sharp knife everything impure, and also all kernels ; wash again, and drr with a clean cloth. Mix on a plate as much saltpetre' as would cover a shilling, two tablespoonsful of coarse brown sugar, and two handfuls of bay salt crushed. In addition to the pig’s head, have two sheep’* tongues and two pig’s feet; cleanse them and pickle them with the head; cut the ears off the head, oat them in half and lay all together in a deep crockery pan, after well rubbing in the mixture; keep it thus for one week, taking it out on a flat dish every morning, and well rubbing it with its own liquor, and turning it. Then boil in water until the bones come out, strain off the liquor, and cut the head, feet, and tongue in square pieces an inch wide, put in a teaspoonfnl of cayenne, and one of allspice. Mix well together while hot, and put into a proper brawn tin under pressure for twenty-four hours. A great improvement is a cow heel as it marbles it. — Dinah.