The Pattern cook-book

Beat the whites of the. eggs to a hard froth. Put the yolks of three eggs in a bowl with the sugar and flavoring, and beat them well. Add the whites, mix quickly, and pile the mass as high as possible on a well buttered baking-dish. Smooth the top of the mound, make a slit down the center and at the sides, and bake fifteen minutes in a moderate oven. At the end of this time the souffle should be of a fine yellow shade. Sprinkle with powdered sugar and serve at once. FRIED OMELET. This is a convenient way to make an omelet where the family come irregularly to breakfast. The mixture may stand for some time if beaten again thoroughly before frying. Six eggs. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper. One cupful of milk. Beat the eggs until light and foamy, and add the other ingredients. Fry a spoonful at a time in a hot fryingpan or on a pancake griddle, having the pan or griddle well buttered. When done, roll each omelet quickly like a French pancake, and serve. OTHER OMELETS. A great many dishes -can be made from the simple, plain omelet, not only for breakfast uses but also for desserts at dinner. Most of the additions are made to the omelet just before it is folded and while the top is moist and readily receives the different ingredients OYSTER OMELET. Heat eighteen oysters in their own liquor, skim them carefully, and stir in with them a table-spoonful of butter rubbed to a cream with a table-spoonful of flour. Season with salt and pepper, boil up once, and spread the oysters on the omelet before folding. TOMATO OMELET. Boil two medium-sized tomatoes a few minutes, season with salt and pepper, and place them on the omelet just before it is folded. When served the tomato should be entirely enveloped, GREEN PEA OMELET. This is managed the same as tomato omelet, a few spoonfuls of cooked green peas being placed in the center. Serve the omelet with a row of peas around it. OMELET WITH VEGETABLES. Many vegetables beside the two above mentioned are used in making omelets. Asparagus and cauliflower are often used. The vegetable should first be cooked until perfectly well done and laid rather dry in the omelet before folding. Arrange a border of the vegetable used around the omelet for serving. HAM OMELET. Scatter over the center of the omelet a few spoonfuls of finely chopped ham. Cheese, parsley and chicken are used in the same way. SWEET OMELET (FOR DESSERT). Add a little sugar to the eggs, using no pepper and but half the quantity of salt. Make the plain omelet, and when ready to fold, put two or three table-spoonfuls of any kind of preserves, marmalade or jelly upon the top. After the omelet is laid on the serving-dish, sprinkle sugar over it. ORANGE OMELET. One orange (rind). Three eggs. Three table-spoonfuls of orange juice. Three tea-spoonfuls of powdered sugar. Grate the rind from the orange. Beat the yolks of the eggs thoroughly, and add the sugar, rind and juice. Beat the whites stiff, stir them into the yolks, and when both are well mixed, cook like a plain omelet. Fold the omelet, lay it on the serving-dish, sprinkle it thickly with powdered sugar and score it in diagonal lines with a clean red-hot poker. The burnt sugar gives the omelet a delicious flavor.