USEFUL RECIPES.

Waikato Times, Volume XXVII, Issue 2197, 7 August 1886, Page 2 (Supplement)

USEFUL RECIPES.

Plain Omelet.— Beat ttp three or four eggs with one desert spoouful of parsley very finely minced, and pepper and salt to taste. Put a piece of butter the size of an egg into a frying pan ; as soon as it is melted pour in the omelet mixture, and, holding the handle ol the pan with one hand, stir the omelet with the other by means of a spoon. The moment it bepins to set cease stirring, but keep on shaking the pan for a miuu te or so ; then, with the spoon, double up the omelet and keep shaking the pan until the under side of the omelet has become of a golden colour. Turn it out on a hot dish, and serve. Savoury Omelet. — Besides the parsley, add a very few fresh sweet herbs and a few chives, all very finely minced. Powdered sweet herbs may be used, but in either case great care should be taken not to put in too many. Chablotte Russe. — Line a plain mould with Savoy biscuits, carefully cut to fit exactly ; brush over the inside (very lightly) with the white of an egg, and set it on ice. Beat up half a pint of rich cream with loz. of isinglass (previously dissolved in sufficient water just to cover it). Sweeten to taste, and flavour it with two liqueur glasses of noyeau and tho juice of hnlf a lemon. Pour this into the mould, and cover it with a slice of sponge cake cnt exactly the sire. Ice it, and turn it out very carefully.