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368 CUSTARDS, CREAMS AND DESSERTS.

SWEET OMELET. No. 1.

��tablespoonful of butter, two of sugar, one cupful of milk, four eggs. Let the milk come to a boil. Beat the flour and butter together ; add to them gradually the boiling milk and cook eight minutes ; stir- ring often ; beat the sugar and the yolks of the eggs together ; add to the cooked mixture and set away to cool. When cool, beat the whites of the eggs to a stiff froth and add to the mixture. Bake in a buttered pudding-dish for twenty minutes in a moderate oven. Serve immedi- ately with creamy sauce.

SWEET OMELET. No. 2.

FOUR eggs, two tablespoonfuls of sugar, a pinch of salt, half a tea- spoonful of vanilla extract, one cupful of whipped cream. Beat. the whites of the eggs to a stiff froth and gradually beat the flavoring and sugar into them. When well beaten add the yolks and, lastly, the whipped cream. Have a dish holding about one quart slightly but- tered. Pour the mixture into this and bake just twelve minutes. Serve the moment it is taken from the oven.

SALAD OF MIXED FRUITS.

PUT in the centre of a dish a pineapple properly pared, cored and sliced, yet retaining as near as practicable its original shape. Peel, quarter and remove the seeds from four sweet oranges ; arrange them in a border around the pineapple. Select four fine bananas, peel and cut into slices lengthwise ; arrange these zigzag-fence fashion around the border of the dish. In the V-shaped spaces around the dish put tiny mounds of grapes of mixed colors. When .complete, the dish should look very appetizing. To half a pint of clear sugar syrup add half an ounce of good brandy, pour over the fruit and serve.

ORANGE COCOANUT SALAD.

PEEL and slice a dozen oranges, grate a cocoanut and slice a pine- apple. Put alternate layers of each until the dish is full. Then pour over them sweetened wine. Served with small cakes.

When oranges are served whole, they should be peeled and prettily arranged in a fruit dish. A small knife is best for this purpose. Break the skin from the stem into six or eight even parts, peel each section down half way, and tuck the point in next to the orange.

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