Wholesome cookery

Spread some butter on a baking-dish ; break the eggs on to the dish, taking care to keep the yolks whole ; sprinkle pepper and salt over. Put the dish in the oven or on the side of the stove till set ; serve at once on the same dish. If the white adheres to the bottom of the dish, the eggs are too much cooked, or there was not sufficient butter. They take about 5 minutes. 221. — Eggs “ a la Tripe.” Cut an onion in slices ; toss it in butter without letting it get brown. When the onion is soft, add some flour, cream, pepper, salt, nutmeg ; stew together very slowly. When thoroughly cooked, add some hardboiled eggs cut in slices. Toss up a minute or two, so as to heat the eggs, but do not allow them to boil. Serve at once. 222. — Omelet. 4 eggs. Beat them thoroughly together, then beat them again with chopped parsley, pepper, and salt. Melt 1|- ounce of butter in a pan, and cook the omelet over a quick fire ; double it over, and serve. Must be a pale yellow colour, and not brown ; must be eaten as soon as made. 223. — Ham Omelet Is made exactly like the above, substituting finely chopped cooked ham in place of herbs. 224. — Savoury Omelets. Savoury omelets can be made in a variety of ways. Instead of using herbs or ham, use a few cooked asparagus tops, or the remains of a few dressed peas, or a little chopped stewed kidney, stewed mushrooms, / or the remains of some dressed macaroni. In fact, the remains of any savoury material (a very small quantity, of course) can be used for flavouring an omelet. 225. — Omelet and Tomato. Make a plain savoury omelet as above; just before doubling it over, put in a few tablespoonfuls of thickly made tomato 'sauce, and serve a little more of the sauce round the omelet. 226. — Omelet “a la Soubise.” Have a thickly made soubise sauce; place it in the omelet before it is doubled over, and serve immediately. 227. — Omelet “ aux Ogiions.” Cut an onion up very flne ; cook it slowly in butter. Have your eggs well beaten, with pepper and salt ; stir the onion in with it, and cook in your pan in the usual manner. 228. — Omelet “ a la Jardiniere.” Use some remains of a vegetable macedoine to beat up with the eggs, and cook your omelet in the usual manner. Use the remainder of the macedoine round the omelet (the vegetables must be very savoury, of course). 229. — Truffles (To Prepare). Wash them in 2 or 3 cold waters; brush them well, until not a particle of earth remains. Place them in a small saucepan with enough marsala, or champagne, or white wine to nearly, if not quite, cover them. Boil for 10 minutes with the lid on. Now draw the saucepan to the side of the fire, and let them remain just warm for half an hour; then peel them, and chop them up for use. Put the peel back in the remainder of the wine ; let it simmer for a long time, or until the wine is reduced to half its quantity ; then melt in this some glaze, about the size of a filbert. Strain through a hair sieve for use- 230. — Truffled Omelet. When your omelet is just set, place the truffles (prepared as above) in the centre, and about a tablespoonful of the truffled gravy ; double the omelet up carefully and serve at once. The omelet must be of a pale golden colour, and not hard or leathery.