sistency, brown quickly underneath, fold, and turn on a hot platter.
Serve at once. Serves one.

_Scrambled Eggs_

Double the quantity of milk given for Creamy Omelet and stir all the
time while cooking.

_Foamy Omelet_[A]

1 egg
1/8 tsp. salt
1 tbsp. milk or water
1/2 tsp. butter
Cayenne or white pepper

Beat the yolk of the egg until creamy, add seasoning and milk. Beat the
white until stiff, but not dry, cut and fold into the yolk carefully.
Heat an omelet pan, rub the bottom and sides with the butter, and turn
in the omelet, spreading it evenly on the pan. Cook gently over the heat
until the omelet is set and evenly browned underneath. Put it into a hot
oven for a few minutes, to dry slightly on top, fold, and serve
immediately. Serves one.

METHOD OF WORK

Devote one half of the class period to a discussion of the structure of
the egg and the effect of heat upon it. Use simple experiments or watch
the poached egg, to make a study of the changes produced in the egg by
the application of heat. If the pupils are sufficiently experienced, let
them work together in small groups, first scrambling an egg, then making
an omelet. Demonstrate the cooking of the omelet before the entire
class. Serve the egg dishes carefully while hot.

[A] The omelet recipes given are for individual portions.
To make a large omelet, multiply the quantity of each
ingredient by the number of eggs used. The best results
will be obtained by making an omelet of not more than four
eggs, as larger omelets are difficult to cook thoroughly
and to handle well. A two-egg omelet will serve three
people. A four-egg omelet will serve six people.

LESSON XII: SIMPLE DESSERTS--CUSTARDS

SUBJECT-MATTER

A custard is a combination of eggs and milk, usually sweetened and
flavoured, and either steamed, or baked as cup custard, or cooked in a
double boiler as soft custard. The whole egg may be used or the yolks
alone. The yolks make a smoother, richer custard.

The eggs must be thoroughly mixed, but not beaten light, the sugar and
salt added, and the milk scalded and stirred in slowly. The custard must
be strained through a fine sieve and cooked at a moderate temperature.
It is desirable to strain a custard, in order to remove the cords and
pieces of the membrane which inclosed the yolk. The cup custard should
be strained before cooking, the soft custard may be strained afterwards.

A soft c