Savouries and sweets suitable for luncheons and dinners

Beat separately the yolks and whites of three eggs adding a quarter of a saltspoonful of salt to the whites, which must be whipped to a stiff froth. Beat the yolks to a cream, and add a tablespoonful of castor sugar to them ; mix lightly with the whites. Heat an ounce of butter in an omelet pan, and when it is quite hot pour in the mixture. Stir it quickly with a spoon till it begins to set. The pan must be shaken to prevent the omelet sticking to it. Warm some quince or apricot jam, and when the 5' omelet is of a nice yellow colour, take it out of the pan, spread the jam on one half, fold the other over, ;dust with castor sugar and serve. Pineapple Cream. For Four or Five Persons. — | pot of pineapple jam ; I oz. of gelatine ; 2 ozs. of castor sugar ; ^ lemon ; \ a pint of cream. Rub half a pot of pineapple jam through a sieve 1 ^with a wooden spoon. Soak three-quarters of an ' ounce of best gelatine in three tablespoonfuls of ,1 'water, then put it in a saucepan on the fire and I <stir until quite melted ; add two ounces of castor >sugar and the juice of half a lemon ; pour through a ^strainer and mix with the jam. Whisk half a pint I of cream to a stiff froth ; add this lightly to the other i ingredients and stir. Pour into a well-scalded mould Tthat has been rinsed out with cold water. Five Minutes Swiss Roll. For Three Persons. — 1 tablespoonful of flour ; 1 tables spoonful of sugar ; 1 teaspoonful of baking powder ; 1 egg ; lb. of apricot jam; J oz. of castor sugar. Take one tablespoonful of flour, one of sugar, a t teaspoonful of baking powder, and one egg well 1 beaten ; mix all together and pour into a small long ( dripping tin that has been previously greased. It > should be from a quarter of an inch to half in thickmess. Bake lightly for five minutes. Have ready ssome warmed apricot jam, spread it over the surface 1 of the pastry, roll up like a bolster. Dust over with ( castor sugar and serve. Apple Shape. For Six or Seven Persons. —1 lb. of apples; 4 ozs. of sugar’ ; ^ pint of water ; 1 lemon ; 1 oz. of gelatine. Cut a pound of apples into small pieces, having previously peeled and cored them. Stew them with four ounces of sugar and half a pint of water ; squeeze the juice of a lemon over the apples and grate a little of the rind, hut only the outside. Cook the apples till quite tender, stirring every now and then. Dissolve some gelatine, about an ounce, with a quarter of a pint of water, and then stir it well while on the fire after it has swelled sufficiently ; rub the apples through a sieve and stir in the gelatine. Scald a mould and then rinse it out in cold water, pour the mixture into it and stand it in a cool place. Gooseberry Fool. ^ For Ten Persons. — 1 quart of gooseberries; 1 pint ofj water ; sugar to taste ; 1 quart of milk ; 2 eggs, i Put a quart of gooseberries into a pint of water in a stewpan ; when the fruit begins to swell drain the water from them and press them through a colander, sweeten to taste, and set to get cool. Beat in a quart of milk the yolks of two eggs, stir it over the fire until it begins to simmer, then take it off and stir it gradually into the cool gooseberries. Serve when cold. Strawberry Cream without Cream. For Four or Five Persons. — J lb. of strawberry jam ; f b. of sugar ; 4 eggs.