Have an omelet pan “ proved ” and well greased with clarified butter. Break the eggs and separate the yolks from the whites. Beat the yolks and sugar together till creamy. Beat the whites stiffly and fold them lightly into the yolks and sugar. Pour this mixture into the omelet pan and shake the pan over a gentle heat until the omelet is beginning to set and rise, then place the pan in a steady oven and cook until the omelet is well risen and of a light brown colour. When ready, turn the omelet on to a piece of sugared paper, put the jam in the centre, fold the omelet over, and serve at once. [ 117 ] OMELET SOUFFLE. 3 eggs. I 1^ oz. sugar. 1 teaspooniiil flour. I Vanilla. Whisk the yolks and sugar till creamy, add the flour, flavouring, and the whites very stiffly beaten. Pour into a greased saut^ pan and bake in a moderately hot oven till firm and brown. Turn on to a sugared paper, and spread with a little heated jam or preserved fruit. Fold in two and serve immediately. — If desired, rum syrup may be poured over. 1 V4 I'S. r: . .V iv' -v ' V V; / r-^V ‘ i- r • ’• ' ^ ;,; *J -‘t.MJ. ; •-., ■ 'S^r ■ ' ■ ■ -^ C ' X ' * : lu.; .KS-i-’s . < iH t ■4 COLD SWEETS [ 1«> 1 FRUIT TARTLETS. 4 pieces tinned apricot. Sugar and colouring. gill apricot syrup. Few drops kirsch. 1 teaspoonful arrowroot✪ Fruit Tartlets. Short CrvLtt Pastry. — i oz. flour, etc. Have some pastry cases baked and dry. Cut the fruit in neat pieces and stew them in the syrup till soft. Lay them in the pastry cases, and thicken the syrup with the arrow- root. Sweeten, flavour, and colour, and pour over the fruit. N.B. — Cherries or any fresh fruit may be substituted for apricot. [ 122 ] PRUNE TARTLETS. 1 1^11 prune puree. •J- „ cream. A little claret. Sugar. Lemon juice. 8 pastry cases. Decoration. — 1 gill cream✪ Prune Tartlets, pistachios, etc. Mix the prune pur^e, cream, lemon juice, and sugar together. Fill the pastry cases with this mixture, and decorate with whipped cream, pistachios, etc. Short Crust Pastry. — 3 oz. flour, etc. Filling. — ^ tin preserved fruit ; sugar and flavouring. Decoration. — 1 gill double cream, violets, angelica, etc. Make the pastry, roll it out rather thick, line a greased ring with it, and put in a double rim. Prick, fill with greased paper and beans, and bake till set in a fairly hot oven. Remove the beans, dry off, and leave till cold. Trim the edges, and decorate, if liked, with jam and cocoanut. Drain the fruit, cut it in neat pieces, and fill up the case with it, sweeten- ing and flavouring each layer. Pipe with SWISS TART, [ 123 ] sweetened cream, and decorate with violets and angelica. — Stewed fruit of any kind may be substituted for tinned fruit, or any fruit in season, strawberries, raspberries, etc. APRICOT CREAM. Decoratim, — Wine jelly. Rounds of apricot. Pistachios. Filling. 1 gill apricot puree, i „ „ juice. 1 „ double cream. Sugar and lemon juice. Colouring. ^ oz. leaf gelatine. ^ gill water✪ Apricot Cream. Decorate a mould with the jelly, apricot, and pistachios. Half- whip the cream ; add the fruit pur^e and juice, sugar, lemon juice, and colouring. Dissolve the gelatine in the water, and stir it gently into the mixture. Mould when beginning to thicken. Turn out when set, and garnish with a little chopped jelly. N.B. — This method is employed in the making of all fruit creams. [ ] VANILLA CREAM. ✪ Vanilla Cream

AI-modernized reading of the original text

Have an omelet pan “ proved ” and well greased with clarified butter. Break the eggs and separate the yolks from the whites. Beat the yolks and sugar together till creamy. Beat the whites stiffly and fold them lightly into the yolks and sugar. Pour this mixture into the omelet pan and shake the pan over a gentle heat until the omelet is beginning to set and rise, then place the pan in a steady oven and cook until the omelet is well risen and of a light brown colour. When ready, turn the omelet on to a piece of sugared paper, put the jam in the centre, fold the omelet over, and serve at once. [ 117 ] OMELET SOUFFLE. 3 eggs. I 1^ oz. sugar. 1 teaspoonful flour. I Vanilla. Whisk the yolks and sugar till creamy, add the flour, flavouring, and the whites very stiffly beaten. Pour into a greased sauté pan and bake in a moderately hot oven till firm and brown. Turn on to a sugared paper, and spread with a little heated jam or preserved fruit. Fold in two and serve immediately. — If desired, rum syrup may be poured over. I'S. r: . .V iv' -v ' V V; / r-^V ‘ i- r • ’• ' ^ ;,; *J -‘t.MJ. ; •-., ■ 'S^r ■ ' ■ ■ -^ C ' X ' * : lu.; .KS-i-’s . < iH t ■4 COLD SWEETS [ 1«> 1 FRUIT TARTLETS. 4 pieces tinned apricot. Sugar and colouring. gill apricot syrup. Few drops kirsch. 1 teaspoonful arrowroot. Short CrvLtt Pastry. — i oz. flour, etc. Have some pastry cases baked and dry. Cut the fruit in neat pieces and stew them in the syrup till soft. Lay them in the pastry cases, and thicken the syrup with the arrowroot. Sweeten, flavour, and colour, and pour over the fruit. N.B. — Cherries or any fresh fruit may be substituted for apricot. [ 122 ] PRUNE TARTLETS. 1 1^11 prune puree. •J- „ cream. A little claret. Sugar. Lemon juice. 8 pastry cases. Decoration. — 1 gill cream, pistachios, etc. Mix the prune purée, cream, lemon juice, and sugar together. Fill the pastry cases with this mixture, and decorate with whipped cream, pistachios, etc. Short Crust Pastry. — 3 oz. flour, etc. Filling. — ^ tin preserved fruit ; sugar and flavouring. Decoration. — 1 gill double cream, violets, angelica, etc. Make the pastry, roll it out rather thick, line a greased ring with it, and put in a double rim. Prick, fill with greased paper and beans, and bake till set in a fairly hot oven. Remove the beans, dry off, and leave till cold. Trim the edges, and decorate, if liked, with jam and cocoanut. Drain the fruit, cut it in neat pieces, and fill up the case with it, sweetening and flavouring each layer. Pipe with SWISS TART, [ 123 ] sweetened cream, and decorate with violets and angelica. — Stewed fruit of any kind may be substituted for tinned fruit, or any fruit in season, strawberries, raspberries, etc. APRICOT CREAM. Decoratim, — Wine jelly. Rounds of apricot. Pistachios. Filling. 1 gill apricot puree, i „ „ juice. 1 „ double cream. Sugar and lemon juice. Colouring. ^ oz. leaf gelatine. ^ gill water. Decorate a mould with the jelly, apricot, and pistachios. Half- whip the cream ; add the fruit purée and juice, sugar, lemon juice, and colouring. Dissolve the gelatine in the water, and stir it gently into the mixture. Mould when beginning to thicken. Turn out when set, and garnish with a little chopped jelly. N.B. — This method is employed in the making of all fruit creams. [ ] VANILLA CREAM.

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