Domestic and economical cookery recipes

Then stir in lightly the whites, beaten to a firm froth. Pour into the prepared tin and bake in a quick oven (see remarks at the beginning of this Chapter). No. 390. STRAWBERRY SOUFFLE. Cook half a pound of strawberries to a jam, with six ounces of powdered sugar, and finish like apricot souffle. No. 391. APPLE SOUFFLE. Make like apricot souffle, cooking with the apples a little thin lemon rind, which must afterwards be removed. No. 392. SAVOURY OMELET. 2 eggs | £ teaspoonful chopped shallot l oz. butter | ^ , , of thyme 1 teaspoonful of parsley | A little pepper and salt Season the omelet pan, rub it nice and clean with kitchen paper, put in the butter. Beat the eggs lightly in a basin, add the parsley, thyme, and shallot, finely chopped. Add pepper and salt. When the butter bubbles, pour in the egg mixture, stir the butter well with the egg, and as soon as the mixture K commences to set at the bottom tilt the pan, let it lightly brown underneath, tilt the pan the opposite way, to set the other side. When done the omelet will be crescent shaped, and if properly done the mixture in the centre will be thick and creamy, but not raw. Ham, mushrooms, tomatoes, chicken, fish, etc., may be used instead of parsley, thyme, etc., in making savoury omelets. Ham, chicken, and fish should be finely minced, and one tablespoonful of either would be right proportion for two eggs. Mushrooms and tomatoes should be also minced, and previously sauted in a ’ little butter. Same proportion as for ham, etc. No. 393. FISH OMELET. Take the remains of any cold fish, free it from skin and bone, chop it, season with cayenne and salt, warm it in butter, and, when quite hot, put it in just before the omelet is folded. No. 394. VEGETABLE OMELET. Almost any cold vegetables except potatoes, artichokes, cabbages, and turnips may be served in an omelet, but they should be warmed in butter and seasoned with pepper and salt before they are added. No. 395. MUSHROOM OMELET. ed and | 1 oz. butter Pepper and salt to taste Strew the mushrooms in the butter till tender, season. The mushrooms may be added to the omelet either before or after it is cooked. \ lb. mushrooms (peel< cut into dice) No. 396. CHEESE OMELET. Is made by adding two tablespoonsful of grated cheese to the egg mixture, with pepper and salt to taste. No. 397. KIDNEY OMELET. Skin two sheep’s kidneys, cut them into small dice, fry for five minutes in one ounce of butter. When the omelet is cooked place these pieces of kidney on it, season with pepper and salt, fold the omelet over the kidney, and serve. This is a good way of using up any remains of stewed or fried kidney. No. 398. HAM OR TONGUE OMELET. May be made by adding about two tablespoonsful of grated ham or tongue to the egg mixture, before it is cooked. K2 JELLIES AND CREAMS. No. 399. CITRON CREAMS. 4 ozs. of loaf sugar | 2 lemons § oz. of gelatine (leaf) | 4 eggs % pint of water