The new practical housekeeping

Omelette SouMe, — Cream yolks of three eggs and three tablespoons sugar in a deep bowl and flavor as wished ; add well-frothed whites of six eggs, and with a spoon, giving it a rotary motion, cut the two, mixing carefully together ; turn on the souffle dish (or any baking dish) slightly buttered, smooth, sprinkle with sugar and bake in moderate oven ; when risen well and of fine yellow color, serve ; or, for Fruit Omelette SouMe add to the well frothed whites of three eggs a tablespoon marmalade or fresh peaches cut in fine pieces, mix with powdered sugar and bake in a rather quick oven ; or place a layer of marmalade on bottom of dish and pour the omelette souffle over and bake. Omelette SouMe — Put one pint milk over the fire, resernng sufficient to wet up three heaping tablespoons potato flour, rice flour, arrowroot, or tapioca, as preferred, stir this into the milk, add piece of butter size of walnut, and sweeten to taste. Stir over the fire until it thickens, then take off and cool a little. Separate the whites from the yolks of four eggs, beat the yolks, and stir them into the souffle batter. Whisk the whites of eggs to the firmest possible froth, for on this depends the excellence of the dish ; stir them to the other ingredients, and add a few drops of essence of any flavoring preferred ; pour the batter into a souffle dish, put it immediately into the oven, and bake about half an hour ; then take out and put the dish into the more ornamental one, hold a salamander or hot shovel over the souffle, strew it with sifted sugar, and send it instantly to table. Another delicious souffle is made by beating yolks of four eggs, two tablespoons sugar, a speck of salt and tablespoon flavoring together, and adding quickly the wellfrothed whites. Have a large omelette pan very hot. Put in one tablespoon butter and pour in half the mixture. Shake rapidly for a minute ; then fold and turn on a hot dish. Omelette Pan. Put thc remainder of the butter and mixture in the pan and proceed as before. Turn this omelette on the dish by the side of the other. Dredge lightly with sugar, and place in oven for eight minutes. Serve the moment it comes from oven. Orange SouMe. — Peel and slice six oranges, put in a glass dish a layer of oranges ; then one of sugar, and so on until all the orange is used, and let stand two hours ; make a soft boiled custard of yolks of three eggs, pint milk, sugar to taste, with grating of orange peel for flavor, and pour over the oranges when cool enough not to break dish; beat whites of eggs to stiff froth, stir in sugar and put over the top ; may be browned with salamander iron or hot shovel. Praised by all. Potato SouMe. — Clean well with a brush and bake four large potatoes, cut off the tops, scoop out the inside, taking care not to break the skins ; rub the potato through a sieve and add to it a half gill of boiling milk into which a tablespoon of butter and half teaspoon each salt and white pepper have been stirred ; continue stirring until potato becomes hot, take from the fire and drop in poutosouffle.