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Tom Thumbs

Salt and pepper to taste Chopped parsley Chopped chives Milk Grated cheese Bread crumbs Take some ramekins, butter them and break two eggs into each; season with salt, pepper, parsley and chives; add four tablespoonfuls of milk, cover with grated cheese and a few bread crumbs, and bake until ready. Serve hot.

A YARD OF FLANNEL, OR EGG FLIP I quart (4 cups) ale 4 yolks of eggs 2 whites of eggs 4 ozs. (1/2 cup) brown sugar 1/2 teaspoonful grated nutmeg 1/2 teaspoonful powdered ginger I wineglassful brandy or rum Put the ale in a saucepan on the fire and bring almost to boiling point. In the meantime beat up the eggs with the sugar, nutmeg and ginger, then add the rum or brandy. Pour on the ale by degrees, beating the mixture up so as to prevent from curdling; next pour it backwards and forwards repeatedly from pitcher to pitcher, raising the hand to as great a height as possible which process produces the smoothness and frothing essential to the good quality of the flip. This mixture is excellent for a cold and it received its name from its fleecy appearance.