ASPARAGUS OMELET.—­Boil a dozen of the largest and finest asparagus heads you can pick; cut off all the green portion, and chop it in thin slices; season with a small teaspoonful of salt, and about one-fourth of that quantity of soluble cayenne.  Then beat up six eggs in a sufficient quantity of new milk to make a stiffish batter.  Melt in the frying-pan a quarter of a pound of good, clean dripping, and just before you pour on the batter place a small piece of butter in the center of the pan.  When the dripping is quite hot, pour on half your batter, and as it begins to set, place on it the asparagus tops, and cover over with the remainder.  This omelet is generally served on a round of buttered toast, with the crusts removed.  The batter is richer if made of cream.

BUTTERED EGGS.—­Beat four or five eggs, yolks and whites together, put a quarter of a pound of butter in a basin, and then put that in boiling water, stir it till melted, then pour the butter and the eggs into a sauce-pan; keep a basin in your hand, just hold the sauce-pan in the other over a slow part of the fire, shaking it one way, as it begins to warm; pour it into a basin, and back, then hold it again over the fire, stirring it constantly in the saucepan, and pouring it into the basin, more perfectly to mix the egg and butter until they shall be hot without boiling.

Serve on toasted bread; or in a basin, to eat with salt fish, or red herrings.

CORN-OYSTERS.—­Take a half dozen ears of sweet corn (those which are not too old); with a sharp knife split each row of the corn in the center of the kernel lengthwise; scrape out all the pulp; add one egg, well beaten, a little salt, one tablespoonful of sweet milk; flour enough to make a pretty stiff batter.  Drop in hot lard, and fry a delicate brown.  If the corn is quite young, omit the milk, using as little flour as possible.

CHEESE OMELET.—­Mix to a smooth batter three tablespoonfuls of fine flour, with half a pint of milk.  Beat up well the yolks and whites of four eggs, a little salt, and a quarter of a pound of grated old English cheese.  Add these to the flour and milk, and whisk all the ingredients together for half an hour.  Put three ounces of butter into a frying-pan, and when it is boiling pour in the above mixture, fry it for a few minutes, and then turn it carefully; when it is sufficiently cooked on the other side, turn it on to a hot dish and serve.

IRISH STEW.—­Take a loin of mutton, cut it into chops, season it with a very little pepper and salt, put it into a saucepan, just cover it with water, and let it cook half an hour.  Boil two dozen of potatoes, peel and mash them, and stir in a cup of cream while they are hot; then line a deep dish with the potatoes, and lay in the cooked mutton chops, and cover them over with the rest of the potatoes; then set it in the oven to bake.  Make some gravy of the broth in which the chops were cooked.  This is a very nice dish.