Hilda's "where is it?" of recipes

Beat butter to a cream, mix with the sugar, add eggs, whisked separately, the wine, and lastly the flour, in which the cinnamon has been mixed. If the batter is not quite thin enough to spread, add a little more wine. Bake in an oubli6-pan ; put about a dessertspoonful on the pan, shut tight and hold over the fire to brown on both sides ; it will take two minutes. Open the pan, roll the oublie as you would a pancake, while hot. The oublids ought to be very crisp and light, and as thin as a wafer. Oublid-pans are called by ironmongers "waferpans," and can be obtained in all the English shops, and at Findlay, Koch, Dixie, etc.. Cape Town. OMELET {FOR BREAKFAST). Ingredients. iEggs. i piut of New Milk, slice of Stale White Bread. Pepper and Salt. Whisk the eggs well; soak the bread in milk, mash very finely, mix with the whipped eggs. Fry in a pan with a little butter or fat. (Makes three good omelets. Time, about three minutes each.) O] OMELET (EGG AND OYSTER— HAM OR TONGUE). OMELET {EGG AND OYSTER). Ingredients. 4 Eggs. \ a pint of Milk. ij oz. of Flour. 6 large Oysteis. Pepper and Salt. Chop up six large oysters ; make a batter of the flour and milk. Mix the whole together, and fry in butter or fat slowly. The oysters may be potted or raw. OMELET {GERMAN). Ingredients. a Eggs. 1 teaspoonful Cream. I teaspoonful Flour. J pint Boiling Milk. I teaspoonful Maizena. i tablespoonlul Sugar. 20 drops Vanilla Essence. Mix the yolks of the eggs with one teaspoonful of fine flour and one spoonful of maizena, then the spoonful of cream, then the quarter of a pint of boiling milk, and lastly the whites well whisked. Butter two ordinary kitchen tin plates, pour in the mixture, and bake in a quick oven till set. Then carefully lay on a silver (hot water) dish, put a layer of apricot or any other marmalade on it, and cover with the other omelet. (Three omelets make a nice dish for four or five people. These may be made savoury omelets by putting salt, pepper, and parsley instead of jam.) OMELET {HAM OR TONGUE). (English.) Ingredients. S oz. Butter. 3 dessertspoonfuls of Grated Ham or 4 S«gs. Tongue. A little Pepper and Salt. Grate or mince some ready-dressed ham or tongue very fine. Whisk the yolks and whites of the eggs separately, season with pepper and salt ; beat well together, stir into the tongue and ham. Put some butter into your omelet pan, and when it begins to bubble, whirl up the mixture OMELET (A GOOD SWEET)— ORANGE PRESERVE. [O and pour it into the pan. Stir with a spoon one way until it thickens, then fold the edges of the omelet over in an oval form. Brown nicely, and serve as quickly as possible. Pop the dish into a hot stove oven for a few minutes if not quite brown enough. Time, five or six minutes. OMELET {A GOOD SWEET). (Mrs. Spence's Recipe.) Ingredients. 6 Eggs. I teaspoonful of Grated Lemon-Peel. 3 oz. Sugar. 3 oz. Butter. Whisk the whites to a stiff froth. Have your omelet pan quite hot, put in three ounces of butter, and when it is melted, mix the whites of the eggs with the yolks, sugar, and lemon-peel, and pour into the pan, shaking it round till the under side is slightly browned. Then sift sugar over the upper side. Turn it into a dish, fold it over, and put it for five minutes into a brisk oven. Serve it immediately, before it can fall.