Six eggs, one tea-spoonful of flour, one tea-spoonful of chopped parsley, one tea-spoonful of sweet leeks, or eschalots, three table-spoonfuls of cream, and two ounces of butter✪ Omelet. Mix the flour ivith the herbs and cream, adding salt, white pep- per, and the eggs, well beaten ; pour it into a small frying-pan, in which the butter has been melted ; when quite hot, stir it quickly round with a spoon, and when it begins to set, move it lightly to that part of the pan opposite to the handle, carefully 76 VEGETARIAN COOKERY. turning up the edges with a spoon, or knife, and shaking the pan a little till the omelet is nicely browned ; turn it over on a hot dish, and serve immediately. No. 49. — Parmesan Cheese Omelet. Four ounces of Parmesan cheese, six eggs, and half a pint of cream✪ Parmesan Cheese Omelet. Beat the eggs ; add the cheese, grated, and the cream ; season with Cayenne pepper and salt ; fry in butter, and serve immediately. It may be baked in a flat dish in a moderately hot oven. No. 50. — Potato Omelet. Six eggs, two ounces of potato, one ounce of bread crumbs, and half an ounce of butter✪ Potato Omelet. BoQ the potatoes, which should be very mealy ; and, when well dried, mash them mth the butter, adding the bread, finely grated, and the eggs, well beaten, leaving out two whites ; season with salt and Cayenne pepper. Melt a little butter in a frying-pan ; pour in the omelet, and fry it a nice brown, or bake it on a flat dish in a quick oven, and serve with mint sauce and browii sauce. No. 51. — Baked Rice Omelet. Six ounces of rice, six eggs, and half an ounce of parsley✪ Baked Rice Omelet. Boil the rice in one quart of water, till the water is quite ab- sorbed ; when nearly cold, add the eggs, well beaten, the parsley and seasoning ; pour it in a hot, buttered dish ; bake it ; garnish ivith cm-led parsley, and serve with brown sauce. No. 52. — Savoury Omelet. One pound of bread crumbs, one ounce and a half of parsley, half an ounce of lemon-thyme, sage, and sweet marjoram, to- gether, but least of the maijoram, four ounces of onion, three ounces of tapioca, two ounces of butter, and seven eggs✪ Savoury Omelet. Rub the butter into the bread crumbs ; add the herbs, chopped small, and a salt-spoonful of dry mustard ; steep the tapioca VEGETARIAN COOKERY. 77 ten minutea in quarter of a pint of cold water ; put it with the onion, chopped very small, to the bread crumbs, seasoning with pepper and salt ; mix the whole mth the yolks of the eggs, and one white, well beaten. Melt some butter in a dish ; put in the omelet, and sot it in a brisk oven, from ten to fifteen minutes, just sufficient for it to set a little at the bottom and sides ; scoop out the middle of the omelet with a spoon, leaving about an inch round the sides and at the bottom of the dish ; put in the whites of the eggs, beaten a little, wth a small table- spoonful of fine bread crumbs, and a little salt ; return the part of the omelet scooped out, to the sides of the dish, but not over the whites of the eggs ; bake it till of a nice brown ; take it out of the .oven ; let it stand a few minutes, turn it out on a hot dish, and serve with mint sauce and brown sauce. No. 53.— Spinach Omelet. Quarter of a pound of spinach, quarter of a pound of beets, half an ounce of parsley, half an ounce of leeks and lemon- thyme, mixed, one large table-spoonful of flour, four spoonfuls of milk, four eggs, and two ounces of butter.

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Six eggs, one tea-spoonful of flour, one tea-spoonful of chopped parsley, one tea-spoonful of sweet leeks, or eschalots, three table-spoonfuls of cream, and two ounces of butter. Mix the flour ivith the herbs and cream, adding salt, white pep- per, and the eggs, well beaten ; pour it into a small frying-pan, in which the butter has been melted ; when quite hot, stir it quickly round with a spoon, and when it begins to set, move it lightly to that part of the pan opposite to the handle, carefully 76 VEGETARIAN COOKERY. turning up the edges with a spoon, or knife, and shaking the pan a little till the omelet is nicely browned ; turn it over on a hot dish, and serve immediately. No. 49. — Parmesan Cheese Omelet. Four ounces of Parmesan cheese, six eggs, and half a pint of cream. Beat the eggs ; add the cheese, grated, and the cream ; season with Cayenne pepper and salt ; fry in butter, and serve immediately. It may be baked in a flat dish in a moderately hot oven. No. 50. — Potato Omelet. Six eggs, two ounces of potato, one ounce of bread crumbs, and half an ounce of butter. BoQ the potatoes, which should be very mealy ; and, when well dried, mash them mth the butter, adding the bread, finely grated, and the eggs, well beaten, leaving out two whites ; season with salt and Cayenne pepper. Melt a little butter in a frying-pan ; pour in the omelet, and fry it a nice brown, or bake it on a flat dish in a quick oven, and serve with mint sauce and browii sauce. No. 51. — Baked Rice Omelet. Six ounces of rice, six eggs, and half an ounce of parsley. Boil the rice in one quart of water, till the water is quite ab- sorbed ; when nearly cold, add the eggs, well beaten, the parsley and seasoning ; pour it in a hot, buttered dish ; bake it ; garnish ivith cm-led parsley, and serve with brown sauce. No. 52. — Savoury Omelet. One pound of bread crumbs, one ounce and a half of parsley, half an ounce of lemon-thyme, sage, and sweet marjoram, to- gether, but least of the maijoram, four ounces of onion, three ounces of tapioca, two ounces of butter, and seven eggs. Rub the butter into the bread crumbs ; add the herbs, chopped small, and a salt-spoonful of dry mustard ; steep the tapioca VEGETARIAN COOKERY. 77 ten minutea in quarter of a pint of cold water ; put it with the onion, chopped very small, to the bread crumbs, seasoning with pepper and salt ; mix the whole mth the yolks of the eggs, and one white, well beaten. Melt some butter in a dish ; put in the omelet, and sot it in a brisk oven, from ten to fifteen minutes, just sufficient for it to set a little at the bottom and sides ; scoop out the middle of the omelet with a spoon, leaving about an inch round the sides and at the bottom of the dish ; put in the whites of the eggs, beaten a little, wth a small table- spoonful of fine bread crumbs, and a little salt ; return the part of the omelet scooped out, to the sides of the dish, but not over the whites of the eggs ; bake it till of a nice brown ; take it out of the .oven ; let it stand a few minutes, turn it out on a hot dish, and serve with mint sauce and brown sauce. No. 53.— Spinach Omelet. Quarter of a pound of spinach, quarter of a pound of beets, half an ounce of parsley, half an ounce of leeks and lemon- thyme, mixed, one large table-spoonful of flour, four spoonfuls of milk, four eggs, and two ounces of butter.

Vegetarian cookery