Part 180 (1/2)

OMELETTE AUX CONFITURES, or JAM OMELET.

1460. INGREDIENTS.--6 eggs, 4 oz. of b.u.t.ter, 3 tablespoonfuls of apricot, strawberry, or any jam that may be preferred.

_Mode_.--Make the omelet by recipe No. 1459, only instead of doubling it over, leave it flat in the pan. When quite firm, and nicely brown on one side, turn it carefully on to a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into 3 or 4 portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over. Always sprinkle sweet omelets with sifted sugar before being sent to table.

_Time_.--4 to 6 minutes. _Average cost_, 1s. 2d.

_Sufficient_ for 4 persons. _Seasonable_ at any time.

OMELETTE SOUFFLe.

1461. INGREDIENTS.--6 eggs, 5 oz. of pounded sugar, flavouring of vanilla, orange-flower water, or lemon-rind, 3 oz. of b.u.t.ter, 1 dessert-spoonful of rice-flour.

_Mode_.--Separate the yolks from the whites of the eggs, add to the former the sugar, the rice-flour, and either of the above flavourings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the b.u.t.ter into a small frying-pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well b.u.t.tered.

Put it in the oven, and bake from 12 to 15 minutes; sprinkle finely-powdered sugar over the souffle, and _serve it immediately_.

_Time_.--About 4 minutes in the pan; to bake, from 12 to 15 minutes.

_Average cost_. 1s.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

BACHELOR'S OMELET.

1462. INGREDIENTS.--2 or 3 eggs, 2 oz. of b.u.t.ter, 1 teaspoonful of flour, 1/2 teacupful of milk.

_Mode_.--Make a thin cream of the flour and milk; then beat up the eggs, mix all together, and add a pinch of salt and a few grains of cayenne.

Melt the b.u.t.ter in a small frying-pan, and, when very hot, pour in the batter. Let the pan remain for a few minutes over a clear fire; then sprinkle upon the omelet some chopped herbs and a few shreds of onion; double the omelet dexterously, and shake it out of the pan on to a hot dish. A simple sweet omelet can be made by the same process, subst.i.tuting sugar or preserve for the chopped herbs.

_Time_.--2 minutes.

_Average cost_, 6d.

_Sufficient_ for 2 persons.

_Seasonable_ at any time.

ORANGE CREAM.

1463. INGREDIENTS.--1 oz. of isingla.s.s, 6 large oranges, 1 lemon, sugar to taste, water, 1/2 pint of good cream.

[Ill.u.s.tration: OPEN MOULD.]

_Mode_.--Squeeze the juice from the oranges and lemon; strain it, and put it into a saucepan with the isingla.s.s, and sufficient water to make in all 1-1/2 pint. Rub the sugar on the orange and lemon-rind, add it to the other ingredients, and boil all together for about 10 minutes.

Strain through a muslin bag, and, when cold, beat up with it 1/2 pint of thick cream. Wet a mould, or soak it in cold water; pour in the cream, and put it in a cool place to set. If the weather is very cold, 1 oz. of isingla.s.s will be found sufficient for the above proportion of ingredients.

_Time_.--10 minutes to boil the juice and water.