white sugar, with a powdered nutmeg. Add by degrees the yolks of twelve eggs well beaten. Boil the whole together, stirring it all the time, so as to make a thick smooth custard. If you keep it too long on the fire, it will be lumpy. Set it away to get cold in a deep dish. Beat the whites of the eggs to a stiff froth that will stand alone, adding to it twelve drops of essence of lemon. Heap it on the dish of custard so as to look like a pile of snow; or you may drop it with a large spoon, so as to form separate balls. On the top of each ball you may lay a tea-spoonful of stiff currant-jelly.
PANCAKES.
Beat together a quart of sifted flour, six eggs, a table-spoonful of brandy, a grated nutmeg, a little salt, and sufficient water to make a thin batter. Melt a piece of butter in a frying-pan, or substitute a little sweet-oil. Pour in a ladleful of the batter, and let it spread into a circular form. When it is slightly brown on one side, turn it carefully on the other. Serve them up with white sugar grated over each.
You may color them pink, by stirring into the mixture some of the juice of a beet-root, which has been boiled and then beaten in a mortar.
OMELETS.
Cheese Omelet—Grate some rich cheese, and mix it gradually with your eggs while beating them. Season with salt and pepper. Melt some butter in a frying-pan. Put in your omelet, and fry it first on one side, and then on the other. When you dish it up, fold it over in half.
