Beat six eggs, whites and yolks separately, with seven gl)oonfuls of powdered sugar. Plavor with lemon,✪ Omelet with Sugar and bake like a pudding for ten or flfteen minutes^ or just long enough to set the eggs. Longer baking will spoil the jelly-like eonsistency of the omelet. OMELET SOUFFLEE. Beat six eggs, the whites and yolks separately ; put to the yolks four dessertspoonf uls of white sugar powdered, and the yellow rind of a lemon chopped very flbae; mix them thoroughly, whip the whites to a high froth and add them to the yolks. Put quarter of a pound of butter✪ Omelet Soufflee into the pan, over a brisk fire, and as soon as it is completely melted pour in the mixture ; stir it that the butter may be completely incorporated with the egg». When it is so, put it in a buttered dish and set it over hot embers or ashes, strew powdered sugar over the top and color it with a hot shovel ; this may be done in the oven. Serve as soon as possible, as it soon falls and so the appearanee is spoiled. OMELET SOUFFLE IN A MOULD. Break six fresh eggs, separate the whites from the yolks, put with the yolks three spoonfuls of rice flour and a tablespoonful of orange-flower water✪ Omelet Souffle in a Mould; stir thèse well together, whip the whites of the eggs to a high froth, and mix them with the yolks. Pour the mixture into a buttered mould, about half fuU; bake in a moderate oven for half an hour. When done turn it on LA CUISINE CREOLE. 99 to a dish and serve quickly. Thîs omelette must be clear and shake like a jelly. A DELIOIOUS OMELET. Beat feeparately, and lightly, six eggs ; add to them a tablespoonful of chopped green onion, and the same of parsiey, chopped fine ; beat them into the eggs with two latlespoonfuls of water, and at the last moment a little sait. Hâve a thick-bottomed skîllet, or pan on the flre, put in a teaspoonf ul of nice sweet butte✪ A Delicious Omeletr, and when this is hot put in the eggs. Take a broad-bladed knife and keep roUing the omelet as it sets; do not let it get too brown, but roll it in an oblong shape; never turn an omelet over, but push and roll it, as described, then slide it on a hot dish, pour a spoonf ul of melted butter over it, and send it to table hot. A wood flre is the best, over which to cook an omelet, as you want only a blaze ; a great beat in the stove makes it impossible to hâve the eggs of the light délicate brown required. SPANISH OMELET. Beat up six eggs until quite light, add to them a cup of chopped ham and two small onions minced very fine✪ Spanish Omelet. The onions should be cooked a little bef ore being put into the eggs, or they will not be cooked enough. When. mixed together put it into a thick-bottomed pan and commence rolling. When it is a light brown, give it the last roll, let it lie a moment in the pan, then dish it. Put fresh butter as it goes to table, for the butter the omelet is fried in is never good to send to table. 100 LA CUISINE CREOLE. A OMELET WITH OYSTBES. Break eîght or ten eggs in a basîn^ whip them up well, add a gîU of cream, a tablespoonful of sweet butter, a spoonful of chopped parsley, pepper and sait to taste; beat it again very lîght, then stîr in a pînt of chopped oysters, and when the butter is hot put in the omelet. When the eggs hâve partly set, roll the omelet in f orra of a cushîon, whîch you can do by using the tin slîce. Brown delicately, and serve with a lîttle melted butter or some sauce you pref er. Grated Parmesan cheese is very fine in place of the chopped oysters; also, ham, in the above omelet, is an acceptable addition. . t LA CUISINE CREOLE. 101 SAbADS AND H€I»ISH6S. GARNISHES. Parsley is most universally used to gamish ail kinds of cold méats, boiled poultry, broîled steak and fish of many kinds. Horse-radîsh is much liked on roast beef ; sliees of lemon are liked by many on broiled fish or boiled ealf's head, etc. Mint is liked by many on roast lamb, and currant jelly is generally liked on game, ducks, etc.

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Beat six eggs, whites and yolks separately, with seven gl)oonfuls of powdered sugar. Plavor with lemon, and bake like a pudding for ten or flfteen minutes^ or just long enough to set the eggs. Longer baking will spoil the jelly-like eonsistency of the omelet. OMELET SOUFFLEE. Beat six eggs, the whites and yolks separately ; put to the yolks four dessertspoonf uls of white sugar powdered, and the yellow rind of a lemon chopped very flbae; mix them thoroughly, whip the whites to a high froth and add them to the yolks. Put quarter of a pound of butter into the pan, over a brisk fire, and as soon as it is completely melted pour in the mixture ; stir it that the butter may be completely incorporated with the egg». When it is so, put it in a buttered dish and set it over hot embers or ashes, strew powdered sugar over the top and color it with a hot shovel ; this may be done in the oven. Serve as soon as possible, as it soon falls and so the appearanee is spoiled. OMELET SOUFFLE IN A MOULD. Break six fresh eggs, separate the whites from the yolks, put with the yolks three spoonfuls of rice flour and a tablespoonful of orange-flower water; stir thèse well together, whip the whites of the eggs to a high froth, and mix them with the yolks. Pour the mixture into a buttered mould, about half fuU; bake in a moderate oven for half an hour. When done turn it on LA CUISINE CREOLE. 99 to a dish and serve quickly. Thîs omelette must be clear and shake like a jelly. A DELIOIOUS OMELET. Beat feeparately, and lightly, six eggs ; add to them a tablespoonful of chopped green onion, and the same of parsiey, chopped fine ; beat them into the eggs with two latlespoonfuls of water, and at the last moment a little sait. Hâve a thick-bottomed skîllet, or pan on the flre, put in a teaspoonf ul of nice sweet butter, and when this is hot put in the eggs. Take a broad-bladed knife and keep roUing the omelet as it sets; do not let it get too brown, but roll it in an oblong shape; never turn an omelet over, but push and roll it, as described, then slide it on a hot dish, pour a spoonf ul of melted butter over it, and send it to table hot. A wood flre is the best, over which to cook an omelet, as you want only a blaze ; a great beat in the stove makes it impossible to hâve the eggs of the light délicate brown required. SPANISH OMELET. Beat up six eggs until quite light, add to them a cup of chopped ham and two small onions minced very fine. The onions should be cooked a little bef ore being put into the eggs, or they will not be cooked enough. When. mixed together put it into a thick-bottomed pan and commence rolling. When it is a light brown, give it the last roll, let it lie a moment in the pan, then dish it. Put fresh butter as it goes to table, for the butter the omelet is fried in is never good to send to table. 100 LA CUISINE CREOLE. A OMELET WITH OYSTBES. Break eîght or ten eggs in a basîn^ whip them up well, add a gîU of cream, a tablespoonful of sweet butter, a spoonful of chopped parsley, pepper and sait to taste; beat it again very lîght, then stîr in a pînt of chopped oysters, and when the butter is hot put in the omelet. When the eggs hâve partly set, roll the omelet in f orra of a cushîon, whîch you can do by using the tin slîce. Brown delicately, and serve with a lîttle melted butter or some sauce you pref er. Grated Parmesan cheese is very fine in place of the chopped oysters; also, ham, in the above omelet, is an acceptable addition. . t LA CUISINE CREOLE. 101 SAbADS AND H€I»ISH6S. GARNISHES. Parsley is most universally used to gamish ail kinds of cold méats, boiled poultry, broîled steak and fish of many kinds. Horse-radîsh is much liked on roast beef ; sliees of lemon are liked by many on broiled fish or boiled ealf's head, etc. Mint is liked by many on roast lamb, and currant jelly is generally liked on game, ducks, etc.

La cuisine creole