SLICES OF ORANGE.

1455. INGREDIENTS.--1-1/2 pint of orange jelly No. 1454, 4 oranges, 1
pint of clarified syrup.

_Mode_.--Boil 1/2 lb. of loaf sugar with 1/2 pint of water until there
is no scum left (which must be carefully removed as fast as it rises),
and carefully peel the oranges; divide them into thin slices, without
breaking the thin skin, and put these pieces of orange into the syrup,
where let them remain for about 5 minutes; then take them out, and use
the syrup for the jelly, which should be made by recipe No. 1454. When
the oranges are well drained, and the jelly is nearly cold, pour a
little of the latter into the bottom of the mould; then lay in a few
pieces of orange; over these pour a little jelly, and when this is set,
place another layer of oranges, proceeding in this manner until the
mould is full. Put it in ice, or in a cool place, and, before turning it
out, wrap a cloth round the mould for a minute or two, which has been
wrung out in boiling water.

_Time_.--5 minutes to simmer the oranges. _Average cost_, 3s. 6d.

_Sufficient_, with the slices of orange, to fill a quart mould.

_Seasonable_ from November to May.

TO MAKE A PLAIN OMELET.

1456. INGREDIENTS.--6 eggs, 1 saltspoonful of salt, 1/3 saltspoonful of
pepper, 1/4 lb. of butter.

[Illustration: OMELET.]

_Mode_.--Break the eggs into a basin, omitting the whites of 3, and beat
them up with the salt and pepper until extremely light; then add 2 oz.
of the butter broken into small pieces, and stir this into the mixture.
Put the other 2 oz. of butter into a frying-pan, make it quite hot, and,
as soon as it begins to bubble, whisk the eggs, &c. very briskly for a
minute or two, and pour them into the pan; stir the omelet with a spoon
one way until the mixture thickens and becomes firm, and when the whole
is set, fold the edges over, so that the omelet assumes an oval form;
and when it is nicely brown on one side, and quite firm, it is done. To
take off the rawness on the upper side, hold the pan before the fire for
a minute or two, and brown it with a salamander or hot shovel. Serve
very expeditiously on a very hot dish, and never cook it until it is
just wanted. The flavour of this omelet may be very much enhanced by
adding minced parsley, minced onion or eschalot, or grated cheese,
allowing 1 tablespoonful of the former, and half the quantity of the
latter, to the above proportion of eggs. Shrimps or oysters may also be
added: the