The Pattern cook-book

Boil the eggs fifteen minutes, cool them in water, remove the shells, and cut the eggs in halves lengthwise ; take out the yolks carefully, mash them fine, add the butter and finely chopped meat and also the salt and pepper, and rub all together until a perfectly smooth paste is obtained. Fill the whites with the mixture, and press the corresponding halves together. Dip the egg first in beaten egg, then in bread-crumbs, again in the egg and crumbs, and fry in boiling fat for two minutes, using a frying-basket. When all the eggs are cooked, pour around them a sauce made of Two table-spoonfuls of butter. One table-spoonful of flour. One pint of milk. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper. Rub the Hour and butter to a cream ; heat the milk, and gradually add it to the butter and flour. When smooth, return all to the pan in which the milk was heated, and boil two minutes, stirring all the time ; then add the salt and pepper, when the sauce is ready to use. Nothing is more simply made than an omelel, yet comparatively few cooks can make one properly. The eggs either stick to the pan or are overdone and tough. Much stress is laid in many cook-books upon the necessity of an omelet-pan, but any smooth iron frying-pan that ia not too small for the number of eggs used will do equally well. There is also much said about the professional manner of tossing the omelet, shaking the pan, etc., that bewilders the unexperienced and renders the modus operandi apparently very difficult. We give here a recipe for omelet that has never been known to fail, and is simple enough for any one to follow. For those who care for a more elaborate mode of work there are many books that will explain the difficulties to them, but this recipe is given for those not yet skilled in work of this kind. For a family of five, allow five eggs. Beat the whites to a stiff froth on a large plate ; place the yolks in a good-sized earthenware cake bowl, and beat them well, adding a spoonful of the. beaten whites to make them more frothy. Turn the whites into the bowl containing the yolks, adding half a tea-spoonful of salt and a very little pepper, and mix all well together. Place a tablespoonful of butter in a frying-pan, or an omelet-pan if there is one, and when quite hot, so that the butter is commencing to brown, turn in the eggs. Do not keep them in this heat more than a minute ; then set the pan on the top grate in a hot oven to finish the cooking. If the oven is at the right heat, the omelet should be done in five minutes. Take the pan out, slip a knife under the omelet to loosen it on all sides, fold one side upon the other, and send at once to the table. This may be termed a baked omelet by professional, cooks, but it is one that is certainly worthy of note, for lighter and better omelets cannot be found anywhere than in those households in which these directions have been the rule for years in the preparation of this simple and delightful article of food. OMELET SOUFFLE. Six eggs. Three table-spoonfuls of pulverized sugar. One-half tea-spoonful of orange water, vanilla or lemon.