Omeledes au Gratin.— Well beat up three eggs in a basin and season with pepper, salt, and a squeeze of lemon. Melt one ounce of butter in an enamelled trying-pan, then pour the eggs into it. When the eggs are set sprinkle three ounces of Cheddar or Par¬ mesan chees✪ Omelette au Gratine over them and double the omelette up and sprinkle all sides with the cheese. The gas must not be too fierce or you will scorch your omelette before the eggs are properly set. A good plan is to shake the pan from right to left, so that the omelette can slide on to a dish. Serve on hot plate immediately. Omelette aux Jambon. — Cut up two rashers of streaky bacon into small pieces; place in frying-pan and fry over the gas until the bacon is a golden brown and crisp. B -eak three fresh eggs into a basin, adding salt and pepper✪ Omelette aux Jambon to taste. Beat the eggs up with a fork for half I50 THE HOUSEHOLD a minute, and pour into the frying-pan, containing the bacon ; mix well, rest a minute, and mix again and rest for another minute, fold up the sides of t le omelette into the middle of the pan, then hold the pan under the gas griller, so that it is quickly browned, and turn out on to a hot dish, and serve. Omelette au Confiture (Jam Cmeletteh—B eat well five egg's in a basin, and add a teaspoonful of powdered sugar, a saltspoonful of salt, and two tablespoonfuls of milk. Stir this altogether. Dissolve two ounces of butter in a clean enamelled frying-pan; as soon as it is melted and very hot, pour in the contents of the basin, and keep stirring the eggs until somewhat set. Let them remain until the omelette is browned on the one side, and then slide it off on to a hot dish. Carefully place along the centre of the omelette some jam, either strawberry, currant, or raspberry✪ Omelette au Confiture (Jam Omelette), and fold the edges over; sift a little castor sugar. Serve immediately on hot plates. Fish Omelette. — Take some previously cooked fish in a saucepan and warm it with a little butter, pepper and salt✪ Fish Omelette. Make a plain egg omelette in the usual way, and just before folding it over, place the warmed fish upon it as you would the jam in a sweet omelette, and serve. GAS COOKERY BOOK. 15 ? PASTRY. THE MANAGEMENT OF THE GAS OVEN FOR PASTRY. Let the oven get thoroughly hot, quite as hot as any coal range oven ; but this can be done in a very short space of time — ten to twenty minutes will suffice. I urn on the gas, have the blue flames just one inch long, to get the oven hot, ten minutes to heat is sufficient for short crust — but flaky pastry requires fifteen minutes before placing it in the oven, and for puff pastry a higher temperature still — so give it twenty minutes; having previously spaced out the shelves, and always having the solid or browning shelf close on the top of the pastry, but allowing it plenty of space to rise. Always remember to turn the gas down to half an inch blue flame directly the pastry is placed in the oven, and as soon as the pastry commences to brown, turn down the gas to a quarter of an inch blue flame. Pastry requires a sharp oven to set it, and to prevent the butter and lard from running out — just in the same way meat requires a sharp oven to close the pores and prevent the red juices from oozing out. This same principle applies to very many articles of food when cooking.

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Omeledes au Gratin.— Well beat up three eggs in a basin and season with pepper, salt, and a squeeze of lemon. Melt one ounce of butter in an enamelled trying-pan, then pour the eggs into it. When the eggs are set sprinkle three ounces of Cheddar or Par¬ mesan cheese over them and double the omelette up and sprinkle all sides with the cheese. The gas must not be too fierce or you will scorch your omelette before the eggs are properly set. A good plan is to shake the pan from right to left, so that the omelette can slide on to a dish. Serve on hot plate immediately. Omelette aux Jambon. — Cut up two rashers of streaky bacon into small pieces; place in frying-pan and fry over the gas until the bacon is a golden brown and crisp. B -eak three fresh eggs into a basin, adding salt and pepper to taste. Beat the eggs up with a fork for half I50 THE HOUSEHOLD a minute, and pour into the frying-pan, containing the bacon ; mix well, rest a minute, and mix again and rest for another minute, fold up the sides of t le omelette into the middle of the pan, then hold the pan under the gas griller, so that it is quickly browned, and turn out on to a hot dish, and serve. Omelette au Confiture (Jam Cmeletteh—B eat well five egg's in a basin, and add a teaspoonful of powdered sugar, a saltspoonful of salt, and two tablespoonfuls of milk. Stir this altogether. Dissolve two ounces of butter in a clean enamelled frying-pan; as soon as it is melted and very hot, pour in the contents of the basin, and keep stirring the eggs until somewhat set. Let them remain until the omelette is browned on the one side, and then slide it off on to a hot dish. Carefully place along the centre of the omelette some jam, either strawberry, currant, or raspberry, and fold the edges over; sift a little castor sugar. Serve immediately on hot plates. Fish Omelette. — Take some previously cooked fish in a saucepan and warm it with a little butter, pepper and salt. Make a plain egg omelette in the usual way, and just before folding it over, place the warmed fish upon it as you would the jam in a sweet omelette, and serve. GAS COOKERY BOOK. 15 ? PASTRY. THE MANAGEMENT OF THE GAS OVEN FOR PASTRY. Let the oven get thoroughly hot, quite as hot as any coal range oven ; but this can be done in a very short space of time — ten to twenty minutes will suffice. I urn on the gas, have the blue flames just one inch long, to get the oven hot, ten minutes to heat is sufficient for short crust — but flaky pastry requires fifteen minutes before placing it in the oven, and for puff pastry a higher temperature still — so give it twenty minutes; having previously spaced out the shelves, and always having the solid or browning shelf close on the top of the pastry, but allowing it plenty of space to rise. Always remember to turn the gas down to half an inch blue flame directly the pastry is placed in the oven, and as soon as the pastry commences to brown, turn down the gas to a quarter of an inch blue flame. Pastry requires a sharp oven to set it, and to prevent the butter and lard from running out — just in the same way meat requires a sharp oven to close the pores and prevent the red juices from oozing out. This same principle applies to very many articles of food when cooking.

The household gas cookery book