Mary Hooper (author)

"Now the number of dishes used for breakfast is, in the majority of English dishes, very limited. Bacon and eggs are the staple, the former generally unsatisfactory, being over or under cooked, too salt or too new; it is besides expensive, a large portion of it running to fat. New-laid eggs, when they can be procured in town, are very costly, they properly, after twenty-four hours, can only be described as fresh. The mind is not, however, very enlightened on this subject, and the vendors of eggs are persuaded, or at any rate try to persuade the public, that eggs are new-laid until they are "an apology for pepper.'"

"Eggs. Put into a stewpan two s of or milk, two of good gravy, with two ounces of , a little salt and pepper, Break into this six eggs, and when they begin to set throw in the {asparagus prepared thus:—Take two dozen heads of small asparagus, cut the green tops into pieces the size of large peas, throw them into boiling water with plenty of salt, when done, drain them on a sieve. Let them be stirred over the fire with the eggs for half a minute, then pour them on to their dish and garnish them with ."

"... From the earliest days of her married life, Mrs. Heath had found all her pleasure to consist in making her home happy. To be sure, in her young days, change of scene, frequent visiting and parties were not deemed essentials to the health and happiness of the middle-class wife. The bringing up of children was not delegated to ignorant, careless nursemaids, but was the first duty and delight of mothers. Neither in her day were children looked upon as burdens, or a woman pitied because of the cares of her large family. Happiness was then found in these cares, and peace of mind in the performance of the blessed duties of maternity—duties laid upon woman by Providence and nature, and which she may not seek to abrogate without ill consequences to all her race."

"Sausages have from time immemorial found favor as a breakfast dish. But that any one should be able to eat those sold in shops after the revelations respecting them, and the great risk there is of getting diseased meat in so disguised a form, is indeed surprising. There is no difficulty whatever in making sausages at home, a will last a lifetime, and be so useful for a variety of purposes that no family should be without one."

"A good cook will never be embarrassed by having too much cold meat on hand, because she will be able by her skill so to vary the dishes that the appetites of those for whom she caters will never tire of it. Even a small piece of the loin of mutton may be served in half-a-dozen different ways, and be relished by those who are tired of the mutton-chop or the plainroast."