The book of plain cooking

To each person allow two eggs, beating the yolks and whites separately. When they come to a good froth, mix them well together, very gently beating in at the same time some pieces of butter. When all is beaten to a cream, sprinkle in some finely-chopped parsley and shalot, pepper, and salt. Have the frying (or omelet) pan well heated, and place therein a large piece of butter. Let this dissolve, pour the mixture in, and stir gently with a wooden spoon until it begins to settle. When firm roll over and serve on a dish-paper garnished with parsley. 195. A Cheese Omelet Make the batter as you would for a plain omelet, but it will not require so much egg, for the cheese gives it richness. After mixing the batter, throw in lightly some very finely grated cheese and cayenne, and fry the same as a plain omelet. Serve on a very hot dish with grated cheese. 196. Cheese Custard Butter a fancy fire-proof dish, and lay in six very small thin slices of bread and butter, laying between each piece some very thin slices of rather dry cheese, and season with pepper. Make a custard of two eggs and half a pint of milk, which pour over, and bake in a moderate oven for fifteen to twenty minutes, and serve very hot. 197. Souffle of Cheese Take the crumbs of a French roll, and pour over it half a pint of boiling milk. Grate four ounces of cheese, and add also the yolks of two eggs well beaten, and beat all well together. Whisk the whites of four eggs to a stiff froth, which stir in quickly before placing in the oven, which must be very hot, and bake for twenty minutes, and serve immediately. 198. Savoury Eggs Savoury eggs are always a useful dish, for they can be prepared the day before, and can be served for either luncheon, dinner, or supper, and they are also very simple to prepare. Boil the eggs hard (the quantity, of course, depends on the number of people), then cut from each end a small piece so that they will stand upright on the dish. Then halve the eggs, and remove the yolks, which run through a hair-sieve, adding thereto a little butter, cayenne pepper, and a suspicion of anchovy sauce. When this is rubbed to a smooth paste, replace in the whites of the eggs, and serve on a dish-paper, or serviette, garnished with parsley. 199. Tomato Savoury- Take some sardines or anchovies, strip them from the bone, and mix with a little Worcestershire sauce, a squeeze of lemon, and plenty of cayenne pepper. Remove enough of the tomato to allow of the insertion of a portion of the above ingredients, and place the tomatoes in paper cases. Serve on a dishpaper, and garnish with parsley. 200. Stuffed Vegetable Marrow Mince very finely what cold meat you may have in the house, adding a little chopped onion, parsley, sweet herbs, a little mace, pepper, and salt, mixing all well together. Well wipe the marrow, but do not peel it. Carefully remove the end, for it has to be replaced. Take the handle of a long spoon and scoop out all the seeds, which replace with the minced meat, and replace the end cover IOI with pieces of butter or dripping, and place in the oven and bake. Prepared in exactly the same manner, it may be boiled, only it requires tying in a cloth. 201. Stuffed Tomatoes