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moisten the entire bottom, taking care that it does not scorch. Just as it begins to boil, pour in the eggs. Hold the frying pan handle in your left hand, and, as the eggs whiten, carefully, with a spoon, draw up lightly from the bottom, letting the raw part run out on the pan, till all be equally cooked ; shake with your left hand, till the omelet be free from the pan, then turn with a spoon one half of the omelet over the ether; let it remain a moment, but continue shaking, lest it ad- here ; toss to a warm platter held in the right hand, or lift with a flat, broad shovel ; the omelet will be firm around the edge, but creamy and

light inside.


TAKE cold meat, fish, game or poultry of any kind ; remove all skin, sinew, etc., and either cut it small or pound it to a paste in a mortar, together with a proper proportion of spices and salt ; then either toss it in a buttered frying pan over a clear fire till it begins to brown and pour beaten eggs upon it, or beat it up with the eggs, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a sauce, but garnish with crisp herbs in branches, pickles, or sliced lemon. The right proportion is one tablespoonful of meat to four eggs. A little milk, gravy, water, or white wine, may be advantageously added to the eggs while they are being beaten.

Potted meats make admirable omelets in the above manner.


MAKE a puree by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning. The most suit- able vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or tur- nips. Prepare some eggs by beating them very light. Pour them into a nice hot frying pan, containing a spoonful of butter ; spread the puree upon the upper side ; and when perfectly hot, turn or fold the omelet together and serve. Or cold vegetables may be merely chopped small, then tossed in a little butter, and some beaten and seasoned

eggs poured over.


PARSLEY, thyme and sweet marjoram mixed gives the famous ome- lette aux -fines herbes so popular at every wayside inn in the most re- mote corner of sunny France. An omelet " jardiniere" is two table-

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