pau a spoonful of curry powder and two spoonfuls of cream or new milk, continue stirring it 'for two minutes longer, then mix it and finish in the usual w^ay. Have ready some roughly chojjped prawns or shrimp✪ Omelette d'Indiennes heated in a little rather thick curry sauce, and when the omelet is ready to turn over intro- duce the prawn or shrimp sauce ; fold over and serve. Any odds and ends of game, meat, poidtry, fish and oyster, shrimp, or lobster sauce can be used in this way, but remember the sauce in which these scraps are heate 1 should ahvays be well boiled down to thicken it nicely. Of course the sauce used can be varied according to the miuce, and the omelet may be either curried or plain. Few people are aw'^are how good the remains of macaroni cheese, Italian rice, or pilaff are, if moistened with tomato sauce and added to an omelet aux fines herhes. In fact, no better way of using up any kind of scraps has ever been devised. Lastly, there are the cold omelets. almost unknown in this country. For these make an omelet aux fines herhes in the usual way with three or four eggs, but when ready, instead of folding it slip it oft' on to a dish and letj,ve it till cold. Have ready a nice puree of 2oz. each of cooked tongue and chicken and the same quantity of butter, season this lightly with peirper and a very little salt, pounded together till smooth, and sj>read tlris all over the cold omelet, then roll it up like a pancake, ix variante of this is made by using cold game and ham or pate de foie gras, or else there is the Omelette a la Uusse. Make some small omelets in the usual way, only adding a little cayenne or a 42 BREAKFAST AND LUNCH DISHES. droi5 or two oi‘ Tabasco to the mixture, aud finish as in the ]jrevious recij)e. When quite cold, spread them with caviar seasoned with a dust of cayenne aud lemon juice, roll them up, and leave them on ice till wanted. If to be eaten hot, as these some- times are, as soon as the omelet is coloured on oiae side, take the pan from the fire, turn the omelet over, and let it stand for a minute or two off the fire ; now spread it with the caviar as before, roll and serve at once, or, if they have cooled in the process, put them in the oven for a minute or two to Avann, but be careful not to overheat them, or the caviar will be tough and tasteless. One with regard to omelets remains, aud this is the vexed question of gravy. The stuffed omelets are almost always served with a sauce or gravy, but it is a moot point whether ordinary omelets should be thus served, and is a matter for individual decision, only remember that sauce served round an omelet should not be thick — a clear gravy, flavoured to taste, is always best. Abroad a nice demi-glace (a rich, transparent gravy) is generally served, but for omelets a I’lndienne, &c., a thin curry sauce may be used, whilst for kidneys a very thin espagnole, flavoured with Worcester or Harvey sauce, is jueferred. CHAPTER III. FISH. Fish is a great stand-by for breakfast, and can be served in a variety of ways, though the simpler and less higbly-flavoured methods are generally preferred, especially for fresh fish ; very constantly, however, the breakfast fish is prepared from the fish left over from the previous day’s dinner. For these rechaufiies the following recif>es are of general application.

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pau a spoonful of curry powder and two spoonfuls of cream or new milk, continue stirring it 'for two minutes longer, then mix it and finish in the usual w^ay. Have ready some roughly chojjped prawns or shrimps heated in a little rather thick curry sauce, and when the omelet is ready to turn over intro- duce the prawn or shrimp sauce ; fold over and serve. Any odds and ends of game, meat, poidtry, fish and oyster, shrimp, or lobster sauce can be used in this way, but remember the sauce in which these scraps are heate 1 should ahvays be well boiled down to thicken it nicely. Of course the sauce used can be varied according to the miuce, and the omelet may be either curried or plain. Few people are aw'^are how good the remains of macaroni cheese, Italian rice, or pilaff are, if moistened with tomato sauce and added to an omelet aux fines herhes. In fact, no better way of using up any kind of scraps has ever been devised. Lastly, there are the cold omelets. almost unknown in this country. For these make an omelet aux fines herhes in the usual way with three or four eggs, but when ready, instead of folding it slip it oft' on to a dish and letj,ve it till cold. Have ready a nice puree of 2oz. each of cooked tongue and chicken and the same quantity of butter, season this lightly with peirper and a very little salt, pounded together till smooth, and sj>read tlris all over the cold omelet, then roll it up like a pancake, ix variante of this is made by using cold game and ham or pate de foie gras, or else there is the Omelette a la Uusse. Make some small omelets in the usual way, only adding a little cayenne or a 42 BREAKFAST AND LUNCH DISHES. droi5 or two oi‘ Tabasco to the mixture, aud finish as in the ]jrevious recij)e. When quite cold, spread them with caviar seasoned with a dust of cayenne aud lemon juice, roll them up, and leave them on ice till wanted. If to be eaten hot, as these some- times are, as soon as the omelet is coloured on oiae side, take the pan from the fire, turn the omelet over, and let it stand for a minute or two off the fire ; now spread it with the caviar as before, roll and serve at once, or, if they have cooled in the process, put them in the oven for a minute or two to Avann, but be careful not to overheat them, or the caviar will be tough and tasteless. One with regard to omelets remains, aud this is the vexed question of gravy. The stuffed omelets are almost always served with a sauce or gravy, but it is a moot point whether ordinary omelets should be thus served, and is a matter for individual decision, only remember that sauce served round an omelet should not be thick — a clear gravy, flavoured to taste, is always best. Abroad a nice demi-glace (a rich, transparent gravy) is generally served, but for omelets a I’lndienne, &c., a thin curry sauce may be used, whilst for kidneys a very thin espagnole, flavoured with Worcester or Harvey sauce, is jueferred. CHAPTER III. FISH. Fish is a great stand-by for breakfast, and can be served in a variety of ways, though the simpler and less higbly-flavoured methods are generally preferred, especially for fresh fish ; very constantly, however, the breakfast fish is prepared from the fish left over from the previous day’s dinner. For these rechaufiies the following recif>es are of general application.

The "Queen" cookery books: Breakfast and Lunch Dishes