vent the omelet from sticking to the pan, or slip a knife under it, which will accomplish the same result. When the centre of the omelet is quite firm, slant the pan, and prepare for folding the omelet, which is easily done if a little care is exercised. Before folding, add the kidneys, and put the sauce around the omelet. Omelet with Spanish Pepper. — The sweet Spanish pepper, in any form, is a most excellent addition to our list of vegetables, and is most acceptable when served in an omelet. Fry a small spring onion in a little butter, cut up two peppers, add them to the pan, and sim- mer slowly twenty minutes ; add a little water or gravy to prevent burning. Add a little salt, and a pinch of cayenne✪ Spanish Pepper Omelet, for the pepper is not hot notwithstanding its hot name. When re- duced to a pulp, put it inside of an omelet just before folding it. A Httle tomato sauce may be served with it if desired. Pickled -Oyster Omelet. — Rinse six spiced or pickled oysters in cold water. Divide an ounce of butter into little balls, and roll them in flour; put them in a saucepan, heat gradually, and whisk to a cream ; add a gill of hot water, salt and pepper✪ Pickled Oyster Omelet. Cut the oysters in two, and add to the butter. Prepare an omelet in the usual manner; before folding, add the oysters, turn out on a hot dish, and serve. CRAYFISH OMELET. 47 Crayfish Omelet. — Boil one quart of live crayfish in well-salted water for twenty-five minutes ; drain and cool. Remove the shells, split the meat from each tail in two pieces length- wise, and remove the thread-like intestine found therein. Melt two ounces of butter, whip it to a cream while it is slowly melting. Dust in a saltspoonful of flour, a pinch of cayenne, a dash of nutmeg, and a gill of Rhine wine✪ Crayfish Omelet. Set it on the back of the range, add the crayfish tails, and prepare the omelet ; just before folding, add the crayfish, and turn the omelet on a hot dish. Stuffed Eggs. — Work four ounces of boiled or potted ham to a smooth paste ; add a pinch of cayenne, and a teaspoonful of anchovy paste. Hard boil six eggs ; when cold remove the shells, cut a thin slice off the large end of each ; take out the yolks, and put them in a mortar with a third of their bulk of table butter, a little salt, and nutmeg ; add the ham and very little hot soup or water✪ Stuffed Eggs ; heat it gently ; press the paste into the empty whites ; arrange neatly on a dish, small end upwards ; garnish liberally to hide the lower end, and serve. Eggs with Brown Butter. — Break four eggs separated into a cup; brown two ounces of butter in a frying pan ; add the eggs gently to the butter, and with a spoon pour the butter 48 OYSTER-CRAB OMELET. over them; toast four slices of bread, placing them in the oven instead of before the fire ; sprinkle warm vinegar over the toast ; add the eggs to the toast ; on top of each sprinkle a little salt and nutmeg✪ Eggs with Brown Butter, and serv^e. Oyster-Crab Omelet. — This is a most tempting dish. Roll an ounce of butter into little balls, dredge these with flour, put them in a pan, and when they begin to melt whisk them — do not let it brown ; add a gill of hot water, and simmer until thick; now add half a pint of oyster crabs, salt, and a pinch of cayenne. Beat up four eggs thoroughly, and make them into *an omelet ; just before folding add the crabs, and serve. PATTIES.

AI-modernized reading of the original text

vent the omelet from sticking to the pan, or slip a knife under it, which will accomplish the same result. When the centre of the omelet is quite firm, slant the pan, and prepare for folding the omelet, which is easily done if a little care is exercised. Before folding, add the kidneys, and put the sauce around the omelet. Omelet with Spanish Pepper. — The sweet Spanish pepper, in any form, is a most excellent addition to our list of vegetables, and is most acceptable when served in an omelet. Fry a small spring onion in a little butter, cut up two peppers, add them to the pan, and simmer slowly twenty minutes ; add a little water or gravy to prevent burning. Add a little salt, and a pinch of cayenne, for the pepper is not hot notwithstanding its hot name. When reduced to a pulp, put it inside of an omelet just before folding it. A Httle tomato sauce may be served with it if desired. Pickled -Oyster Omelet. — Rinse six spiced or pickled oysters in cold water. Divide an ounce of butter into little balls, and roll them in flour; put them in a saucepan, heat gradually, and whisk to a cream ; add a gill of hot water, salt and pepper. Cut the oysters in two, and add to the butter. Prepare an omelet in the usual manner; before folding, add the oysters, turn out on a hot dish, and serve. CRAYFISH OMELET. 47 Crayfish Omelet. — Boil one quart of live crayfish in well-salted water for twenty-five minutes ; drain and cool. Remove the shells, split the meat from each tail in two pieces lengthwise, and remove the thread-like intestine found therein. Melt two ounces of butter, whip it to a cream while it is slowly melting. Dust in a saltspoonful of flour, a pinch of cayenne, a dash of nutmeg, and a gill of Rhine wine. Set it on the back of the range, add the crayfish tails, and prepare the omelet ; just before folding, add the crayfish, and turn the omelet on a hot dish. Stuffed Eggs. — Work four ounces of boiled or potted ham to a smooth paste ; add a pinch of cayenne, and a teaspoonful of anchovy paste. Hard boil six eggs ; when cold remove the shells, cut a thin slice off the large end of each ; take out the yolks, and put them in a mortar with a third of their bulk of table butter, a little salt, and nutmeg ; add the ham and very little hot soup or water ; heat it gently ; press the paste into the empty whites ; arrange neatly on a dish, small end upwards ; garnish liberally to hide the lower end, and serve. Eggs with Brown Butter. — Break four eggs separated into a cup; brown two ounces of butter in a frying pan ; add the eggs gently to the butter, and with a spoon pour the butter 48 OYSTER-CRAB OMELET. over them; toast four slices of bread, placing them in the oven instead of before the fire ; sprinkle warm vinegar over the toast ; add the eggs to the toast ; on top of each sprinkle a little salt and nutmeg, and serve. Oyster-Crab Omelet. — This is a most tempting dish. Roll an ounce of butter into little balls, dredge these with flour, put them in a pan, and when they begin to melt whisk them — do not let it brown ; add a gill of hot water, and simmer until thick; now add half a pint of oyster crabs, salt, and a pinch of cayenne. Beat up four eggs thoroughly, and make them into an omelet ; just before folding add the crabs, and serve. PATTIES.

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Spanish Pepper OmeletFried Sweet PotatoesPickled Oyster OmeletCrayfish OmeletStuffed EggsEggs with Brown ButterOyster-Crab Omelet

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