parsley should now be added. Stew for five minutes. Carefully break three fresh eggs✪ Omelette Provencale into a bowl, season with salt, and sharply beat up with a fork for two minutes. Melt, a tablespoonful of butter in an enamelled frying-pan, pour in the eggs, mix well for half a minute, then pour in the preparation from the stewpan ; mix for a minute or two with a fork, let it rest for one minute ; the eggs should now be well set. Fold up the two opposite sides, let rest for another minute more, turn out on to a hot dish, and serve. Omelette a la Bonne Femme.— The ingredients necessary for the preparation of this omelette are Three eggs, one ounce of bacon, a boiled potato, breakfasfroll, one teaspoonful of chopped parsley and half a teaspoonful of chopped chives✪ Omelette a la Bonne Femme. Salt a pepper to taste. Break the eggs into a basin and beat them for about five minutes; add the parse/ <*■ chives, with the salt and pepper Cut the bacon, roll, and potato into small pieces. Put son e butter into the frying-pan and cook the bacon slightly brown ; aad the potato and roll it and cook for a few minutes. Then pour in the eggs, and, stirring with a fork, keep the omelette over the gas for about two minutes. Omelette aux Rognons (Egg and Kidneys;. —To prepare this omelette, skin two sheep s Sidneys, cut them into thin slices, season and fry with a small shallot, chopped fine, and with some sliced raus - room. When done add a little brown sauce and keep hot. Put some butter in a pan and make an omelette as before. When this is nearly cooked add the kidneys, and fold in the ends of the omelette. Cook until nicely browned, and add a little tomato sauce✪ Omelette aux Rognons (Egg and Kidneys), which should be made hot. Oyster Omelette.— The great writer of historical novels, Alexandre Dumas, was almost as famous for his omelettes as he was for his literary works. The GAS COOKERY BOOK. I49 late Clement Scott, calling upon him one day in Paris, was received by the great writer seated by the fireside cooking omelettes. Perhaps the most famous is the Omelette aux Huitres,” or oyster omelette, the recipe or which is here given. * Take one dozen oysters, and after well cleaning them on® b>’ °ne’ put threequarters of them into a saucepan with butter, and wetting them with a little of their own liquor; add also a little pepper. Take care not to cook this portion of the oysters too much. rhnZ|br 1 S‘X %gS and season them with salt and whhThf ^ Ph , Be,at f!l8'htly the remaining oysters • f SSs> “dd a little cream, and put the mixture n the frying-pan after melting a little butter in it. When the omelette is cooked, place it in the hollow ro„n d Sfh 3nd t,aklng’ the other oysters arrange them round the omelette, pouring their liquor over and -vcorating with small pieces of toasted bread✪ Oyster Omelette. The omelette should be served very hot. This, then, is the chef d’ oeuvre of the great novelist.

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parsley should now be added. Stew for five minutes. Carefully break three fresh eggs into a bowl, season with salt, and sharply beat up with a fork for two minutes. Melt, a tablespoonful of butter in an enamelled frying-pan, pour in the eggs, mix well for half a minute, then pour in the preparation from the stewpan ; mix for a minute or two with a fork, let it rest for one minute ; the eggs should now be well set. Fold up the two opposite sides, let rest for another minute more, turn out on to a hot dish, and serve. Omelette a la Bonne Femme.— The ingredients necessary for the preparation of this omelette are Three eggs, one ounce of bacon, a boiled potato, breakfasfroll, one teaspoonful of chopped parsley and half a teaspoonful of chopped chives. Salt a pepper to taste. Break the eggs into a basin and beat them for about five minutes; add the parse/ <*■ chives, with the salt and pepper Cut the bacon, roll, and potato into small pieces. Put son e butter into the frying-pan and cook the bacon slightly brown ; aad the potato and roll it and cook for a few minutes. Then pour in the eggs, and, stirring with a fork, keep the omelette over the gas for about two minutes. Omelette aux Rognons (Egg and Kidneys;. —To prepare this omelette, skin two sheep s Sidneys, cut them into thin slices, season and fry with a small shallot, chopped fine, and with some sliced raus - room. When done add a little brown sauce and keep hot. Put some butter in a pan and make an omelette as before. When this is nearly cooked add the kidneys, and fold in the ends of the omelette. Cook until nicely browned, and add a little tomato sauce, which should be made hot. Oyster Omelette.— The great writer of historical novels, Alexandre Dumas, was almost as famous for his omelettes as he was for his literary works. The GAS COOKERY BOOK. I49 late Clement Scott, calling upon him one day in Paris, was received by the great writer seated by the fireside cooking omelettes. Perhaps the most famous is the Omelette aux Huitres,” or oyster omelette, the recipe or which is here given. * Take one dozen oysters, and after well cleaning them on® b>’ °ne’ put threequarters of them into a saucepan with butter, and wetting them with a little of their own liquor; add also a little pepper. Take care not to cook this portion of the oysters too much. rhnZ|br 1 S‘X %gS and season them with salt and whhThf ^ Ph , Be,at f!l8'htly the remaining oysters • f SSs> “dd a little cream, and put the mixture n the frying-pan after melting a little butter in it. When the omelette is cooked, place it in the hollow ro„n d Sfh 3nd t,aklng’ the other oysters arrange them round the omelette, pouring their liquor over and -vcorating with small pieces of toasted bread. The omelette should be served very hot. This, then, is the chef d’ oeuvre of the great novelist.

The household gas cookery book