Miss Parloa's kitchen companion

Put half a table-spoonful of the butter in the warm omelet-pan, and draw the pan forward where it will get hot. Pour one-fourth of the egg mixture into it, and shake over the fire for about fifteen seconds. Spread a table-spoonful of the preserve in the centre of the omelet ; then fold, and turn out on a warm dish. Make four omelets in this manner, putting them side by side on the same dish. Sprinkle with sugar, and place in the oven for two minutes. Serve at once. COLD PUDDINGS. Marquise Pudding. This is made of one small can of pineapple, one can of pears, half a pound of French candied cherries, one gill of Maraschino, one pint of sugar, and the whites of two eggs. Cut the cherries into fourths, and soak them for sev- eral hours in the Maraschino, — over night, if there be time. Rub the pears through a puree-sieve. After removing the hearts from the pineapple, chop the fruit very fine. Put the sugar on to boil with half a pint of water, and boil rapidly for ten minutes. Pour half of this syrup on the pears, and stir well. Let the remainder of the syrup boil five minutes longer. Beat the whites of the eggs to a stiff, dry froth, and beat the hot syrup into them, pouring it in a thin stream, and beating all the time. Set this meringue in a cool place. Freeze the puree of pears for ten minutes. Open the freezer and add the pineapple, cherries, and meringue ; then freeze for fifteen minutes longer. Take out the beater, and with a strong long-handled spoon work the pudding, that the fruit may be evenly distributed. Pack the pudding smoothly in a mould, or pack it in the freezer. Draw off the water, and add more salt and ice. Set away in a cold place for two or three hours. Serve with iced Madeira sauce poured around it. Iced Rice a l'Imperatrice. For this pudding there will be required a scant teacupful of rice, two quarts of cream, one pound of French candied fruit (half the quantity to be cherries), one pint of sugar, the whites of three eggs, five table-spoonfuls of Maraschino, five of sherry, the grated rind and the juice of one orange, one-fourth of a teaspoonful of salt, and half a gill of water. Wash the rice in three waters, and put it in a stewpan with one quart of cold water. Place on the fire, and when it boils up, pour off the water. Now put the rice and grated rind of the orange in the double-boiler. Put all the cream in a large bowl, and whip and skim until there are three generous quarts of the froth. Put the unwhipped cream with the rice. Cover the boiler, and place on the fire. Cook for one hour and a half. Put the whipped cream in a cool place. Cut the candied fruit into small bits, and soak it in the Maraschino. When the rice has been cooking for one hour, add the salt and three gills of the sugar j and when it is done, set away to cool. Put the half-gill of water and the remaining gill of sugar in a small saucepan, and boil for fifteen minutes. Add the orange juice, and boil for ten minutes longer, being careful that it does not burn. Do not stir the sugar and water while on the fire. Take up a drop of the syrup on the point of a skewer, and roll it between the thumb and forefinger. If it forms a soft ball it is done.