Vegetarian cookery

Put the yolks of the eggs, sugar, potato-flour, rose or orangeflower water, and a very little salt, into a large basin; stir well together with a wooden spoon ten minutes; then add the whites of the eggs, beaten, or whisked to a froth, and mix lightly into the batter; put the butter into the omelet-pan; set it over a stove fire, and when the butter begins to boil, pour the batter into it ; set the pan over a moderate fire, and as the omelet becomes partially set round the sides and bottom of the pan, toss it over and over very gently ; turn the omelet out neatly on a dish, previously buttered ; set it in the oven about twelve minutes, and serve immediately with a little sugar sifted over it. No. 330. — Sweet Omelet. Half a pint of cream, four eggs, two ounces of sugar, and one tea-spoonful of flour. Beat the eggs well, and add the flour, sugar, a little powdered cinnamon, the cream, or new milk, and very little salt ; fry over a slow fire till lightly browned, and serve immediately with fine sugar sifted over. No. 331.— Sweet Omelet. Three eggs, two ounces of butter, three ounces of sugar, one lemon, and half a tea-cupful of good cream. Beat the yolks of three eggs well, adding the grated rind of a lemon, the butter, melted, the cream, and sugar ; immediately before frying, add the lemon-juice, and the whites of the eggs, beaten to a froth ; fry in an oval form, the size of the dish, and sift sugar over. No. 332. — Sweet Omelet with Preserves. Half an ounce of flour, half an ounce of powdered loaf sugar, two eggs, three table-spoonfuls of cream, and tbe grated rind of a lemon. Mix the flour, sugar, and lemon-peel together ; add to them the cream, and the yolks of the eggs, beaten a little ; then beat, the whites to a strong froth, and stir them in gently, so as to break the froth as little as possible. Set the omelet-pan over a gentle fire, with a little fresh butter ; when melted, pour in the omelet, and, when set, brown the top lightly with a salamander ; shake it gently round, and turn it out on a hot dish ; lay preserves upon it, and serve immediately. No. 333. — Apple Fritters. Twelve ounces of chopped apples, four ounces of flour, three eggs, and half a pint of milk. Mix the batter in the usual way, adding a little salt ; put in the apples, chopped small ; fry in fritters, allowing a spoonful for each ; brown them lightly on both sides, and serve with powdered sugar sifted over them. The apples may be cut in thin slices and dipped in batter. No. 334. — Apple Fuittees. Half a pound of apples, when pared and cored, six ounces of flour, two ounces of currants, one ounce of butter, one ounce of sugar, two eggs, quarter of a pint of milk, quarter of an ounce of baking powder, and a little grated lemon-rind. Prepare the apples as for sauce, stir in the butter and sugar, add the currants, and lemon -rind; beat the eggs, add the flour, baking powder, the milk, and a little salt, then stir in the apples. Fry the fritters till nicely browned on both sides. Serve with sweet’sauce. No. 335. — Bread Feittee.s. Half a pound of bread crumbs, one pint of milk, the yolks of five eggs, and two ounces of sugar.