Break three eggs carefully, separate the yolks from the whites, and put them into two bowls ; have ready a clean and roomy omelette-'[)^n, and melt an ounce of butter in it. Whisk the whites separately to a stiff froth ; to this add the yolks well mixed with a dessert-spoonful of rum and sweetened with an ounce of sugar ; give all a good stir together and pour the mixture into your pan, which should be set over a moderate fire. Let the bottom of the omelette set without moving the mixture. This, if the fire be not too hot, will take about four minutes ; then pass a palette knife under it, double it across, and turn it quickly, with its centre but very slightly formed, into the hot dish prepared for it. As soon as it is in the dish, pour two tablespoonfuls of good rum✪ Omelette with Rum round it, and with another in a spoon set alight to the liquid as in the case of a Christmas plum-pudding. Dust a canopy of castor sugar over the omelette.^ and serve. The sugar may be turned to caramel, if liked, by a glazing-iron. 64 FIFTY DINNERS. but that should be done before the rum is added. In this case the consistency is more like that of an omelette soufflee.^ and if carefully treated, produces a very light omelette indeed. If, while setting below, a hot glazing-iron be passed over the surface, the operation is expedited, and the omelette rendered a little firmer. A ten-inch fire- proof china omelette-^2,n is the best for this kind of omelette. These can be made with spaghetti, vermicelli, or macaroni. Take two ounces of whichever may be liked, and boil it till just tender ; dash in ^c'roqultces^^ water to stop the boiling, drain, chop small and return the spaghetti to the hot pan ; moisten at once with half a gill of good white sauce and half that of tomato puree (both hot), stirring in with it two tablespoonfuls of grated Parmesan cheese. Work it over the fire till quite stiff, then turn the mixture out upon a dish, patting it into the shape of a disc about an inch thick, and put it aside to get cold and firm. When wanted, divide the mixture into equal parts, and with two spoons shape them neatly in small ovals, rounds, or cork-shapes ; brush them over with egg, roll them in finely sifted crumbs, with which grated Parmesan has been mixed, and fry the croquettes thus made in very hot fat. When of a rich golden tint, drain them, dry them on a drainer, and serve upon a hot napkin dusted over with grated Parmesan✪ Spaghetti Croquettes. MENU XIV. (Febmary or March.) Pur4e de rognons. Merlana sur le plat. Entrecote la jardiniere. Pommes de terre e, la duchesse. Belgnets de salsifis. “Sir Watkin’s pudding.’’ “Stewed cheese toast.’’ A PINT and a quarter of good domestic stock will be enough for this soup with two sheep’s kidneys. Treat the latter as follows : — Wash them, dry them, slit them in halves, skin them, and ' . . , . ’ pH7't'e. ✪ Kidney Soup

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Break three eggs carefully, separate the yolks from the whites, and put them into two bowls ; have ready a clean and roomy omelette-'[)^n, and melt an ounce of butter in it. Whisk the whites separately to a stiff froth ; to this add the yolks well mixed with a dessert-spoonful of rum and sweetened with an ounce of sugar ; give all a good stir together and pour the mixture into your pan, which should be set over a moderate fire. Let the bottom of the omelette set without moving the mixture. This, if the fire be not too hot, will take about four minutes ; then pass a palette knife under it, double it across, and turn it quickly, with its centre but very slightly formed, into the hot dish prepared for it. As soon as it is in the dish, pour two tablespoonfuls of good rum round it, and with another in a spoon set alight to the liquid as in the case of a Christmas plum-pudding. Dust a canopy of castor sugar over the omelette.^ and serve. The sugar may be turned to caramel, if liked, by a glazing-iron. 64 FIFTY DINNERS. but that should be done before the rum is added. In this case the consistency is more like that of an omelette soufflee.^ and if carefully treated, produces a very light omelette indeed. If, while setting below, a hot glazing-iron be passed over the surface, the operation is expedited, and the omelette rendered a little firmer. A ten-inch fire- proof china omelette-^2,n is the best for this kind of omelette. These can be made with spaghetti, vermicelli, or macaroni. Take two ounces of whichever may be liked, and boil it till just tender ; dash in ^c'roqultces^^ water to stop the boiling, drain, chop small and return the spaghetti to the hot pan ; moisten at once with half a gill of good white sauce and half that of tomato puree (both hot), stirring in with it two tablespoonfuls of grated Parmesan cheese. Work it over the fire till quite stiff, then turn the mixture out upon a dish, patting it into the shape of a disc about an inch thick, and put it aside to get cold and firm. When wanted, divide the mixture into equal parts, and with two spoons shape them neatly in small ovals, rounds, or cork-shapes ; brush them over with egg, roll them in finely sifted crumbs, with which grated Parmesan has been mixed, and fry the croquettes thus made in very hot fat. When of a rich golden tint, drain them, dry them on a drainer, and serve upon a hot napkin dusted over with grated Parmesan. MENU XIV. (Febmary or March.) Pur4e de rognons. Merlana sur le plat. Entrecote la jardiniere. Pommes de terre e, la duchesse. Belgnets de salsifis. “Sir Watkin’s pudding.’’ “Stewed cheese toast.’’ A PINT and a quarter of good domestic stock will be enough for this soup with two sheep’s kidneys. Treat the latter as follows : — Wash them, dry them, slit them in halves, skin them, and ' . . , . ’ pH7't'e.

Fifty dinners