Method : Separate the yolks and whites, remove the specks. Stir to the yolks, the milk, parsley, salt and pepper. Whip the whites to the stiffest froth. Mix them lightly but thoroughly with the yolks to a uniform colour, breaking up the whites as little as possible. Eub the omelet pan with a.piece of onion, put in the butter, and heat it till it is at the point of browning, then put in the mixture at once. Stir slightly with a wooden spoon till it begins to set at the edges, then stir the middle only till it begins to set there. Let the omelet cook till the under side is nicely browned, using a knife to keep it loose from the pan. When the under side is cooked, brown the top with a gas griller or in front of a clear fire. Slip the knife across the pan, under the omelet. Have ready a hot dish, lay on it the omelet folded in half, the grilled top being on the outside of the fold. Serve at once. Sweet Omelet Souffle. 3 eggs (separated). 1 oz. butter. 1 table3poonful milk. 2 small tablespoonfuls jam✪ Sweet Omelet Souffle. Method : Separate the yolks and whites, remove the 62 PRACTICAL COOKERY. specks, mix together the milk and yolks. Whip the whites to the stiffest froth, mix them lightly but thoroughly with the yolks to a uniform colour, breaking up the froth as little as possible. Put the butter into an omelet pan, and when it is on the point of beginning to brown, put in the mixture at once. Stir lightly with a wooden spoon till it begins to set at the edges, then stir the middle only till it begins to set there. Let the omelet cook till the under side is nicely browned, using a knife to keep it loose from the pan. When the under side is cooked, brown the top with a gas griller, sala- mander, or in front of a clear fire. Slip the knife across the pan, under the omelet. Have ready a hot dish ; lay on it the omelet folded in half, the grilled top being on the outside of the fold. Lay the hot jam between the folds and serve at once. Note. — The pan used for omelets should be kept for that purpose only, and should not be washed. Clean thoroughly with paper and then with a clean cloth. 63 CREAMS. JELLIES, ETC. Ginger Cream. h oz. gelatine. J pint water. 3 yolks. 4 tablespoonfuls syrup from i pint milk. preserved ginger. 3 oz. ginger, finely chopped. £ pint double cream, whipped. 2 oz. castor sugar✪ Ginger Cream. Method : Steep the gelatine in the water. Make a custard of the yolks, milk, and sugar, and put it to cool, stirring occasionally. Dissolve the steeped gelatine over gentle heat, stirring all the time, bring to boiling point, add the ginger syrup, and when cooled strain into the custard. Whip the cream in a large bowl ; add gradually to it the cold custard, mixing in carefully with the whisk. When the mixture begins to thicken, add the chopped ginger, and when so thick as to prevent the ginger sinking, mould the cream at once. 1 teacupful raspberry jam. | pint double cream, whipped. \ teacupful milk. Method : Steep the gelatine in the water. Mix the milk with the jam, and rub through a fine hair sieve. Dissolve the steeped gelatine in a small pan over gentle heat, stirring all the time ; bring to the boil, add the sugar Raspberry Cream. b oz. gelatine. J pint water. 2 oz. castor sugar. Juice of half a lemon✪ Raspberry Cream. 64 PRACTICAL COOKERY.

AI-modernized reading of the original text

Method : Separate the yolks and whites, remove the specks. Stir to the yolks, the milk, parsley, salt and pepper. Whip the whites to the stiffest froth. Mix them lightly but thoroughly with the yolks to a uniform colour, breaking up the whites as little as possible. Rub the omelet pan with a.piece of onion, put in the butter, and heat it till it is at the point of browning, then put in the mixture at once. Stir slightly with a wooden spoon till it begins to set at the edges, then stir the middle only till it begins to set there. Let the omelet cook till the under side is nicely browned, using a knife to keep it loose from the pan. When the under side is cooked, brown the top with a gas griller or in front of a clear fire. Slip the knife across the pan, under the omelet. Have ready a hot dish, lay on it the omelet folded in half, the grilled top being on the outside of the fold. Serve at once. Sweet Omelet Souffle. 3 eggs (separated). 1 oz. butter. 1 tablespoonful milk. 2 small tablespoonfuls jam. Method : Separate the yolks and whites, remove the specks, mix together the milk and yolks. Whip the whites to the stiffest froth, mix them lightly but thoroughly with the yolks to a uniform colour, breaking up the froth as little as possible. Put the butter into an omelet pan, and when it is on the point of beginning to brown, put in the mixture at once. Stir lightly with a wooden spoon till it begins to set at the edges, then stir the middle only till it begins to set there. Let the omelet cook till the under side is nicely browned, using a knife to keep it loose from the pan. When the under side is cooked, brown the top with a gas griller, salamander, or in front of a clear fire. Slip the knife across the pan, under the omelet. Have ready a hot dish ; lay on it the omelet folded in half, the grilled top being on the outside of the fold. Lay the hot jam between the folds and serve at once. Note. — The pan used for omelets should be kept for that purpose only, and should not be washed. Clean thoroughly with paper and then with a clean cloth. CREAMS. JELLIES, ETC. Ginger Cream. h oz. gelatine. J pint water. 3 yolks. 4 tablespoonfuls syrup from i pint milk. preserved ginger. 3 oz. ginger, finely chopped. £ pint double cream, whipped. 2 oz. castor sugar. Method : Steep the gelatine in the water. Make a custard of the yolks, milk, and sugar, and put it to cool, stirring occasionally. Dissolve the steeped gelatine over gentle heat, stirring all the time, bring to boiling point, add the ginger syrup, and when cooled strain into the custard. Whip the cream in a large bowl ; add gradually to it the cold custard, mixing in carefully with the whisk. When the mixture begins to thicken, add the chopped ginger, and when so thick as to prevent the ginger sinking, mould the cream at once. 1 teacupful raspberry jam. | pint double cream, whipped. \ teacupful milk. Method : Steep the gelatine in the water. Mix the milk with the jam, and rub through a fine hair sieve. Dissolve the steeped gelatine in a small pan over gentle heat, stirring all the time ; bring to the boil, add the sugar Raspberry Cream. b oz. gelatine. J pint water. 2 oz. castor sugar. Juice of half a lemon.

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Sweet Omelet SouffleGinger CreamRaspberry Cream

Liverpool School of Cookery recipe book