, 1 teaspoon fresh butter.

Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the
milk and parsley, and pour into the hot pan. Stir quickly to prevent
sticking. As soon as it sets, fold over and serve.

8. SWEET OMELET.

Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon
castor sugar for the onion and parsley. When set, put warm jam in the
middle. Fold over and serve.

9. SOUFFLE OMELET.

2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2
lemon, butter.

Separate the yolks from the whites of the eggs. Beat the yolks and add
sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with
the yolks. Pour into hot buttered pan. Fold over and serve when set. Put
jam in middle or not, as preferred.

IX.--PASTRY, SWEET PUDDINGS, &c.

1. PASTRY.

Pastry should usually be made with a very fine wholemeal flour, such as
the "Nu-Era." There are times, however, when concessions to guests, etc.,
demand the use of white flour. In such an event, use a good brand of
household flour. The more refined the kind, the less nutriment it
contains. Never add baking-powders of any kind.

The secret of making good pastry lies in lightly mixing with a cool hand.
If a spoon must be used, let it be a wooden one. Roll in one direction
only, away from the person. If you must give a backward roll, let it be
only once. Above all, roll lightly and little. The quicker the pastry is
made the better.

2. PUFF PASTE.

1/2 lb. fresh-butter or 6 ozs. Mapleton's nutter, 1 yolk of egg or 1
teaspoon lemon juice, 1/2 lb. flour.

If butter is used, wrap it in a clean cloth and squeeze well to get rid of
water. Beat the yolk of egg slightly. Put the flour on the paste board in
a heap. Make a hole in the centre and put in the yolk of egg or lemon
juice, and about 1 tablespoon of water. The amount of water will vary
slightly according to the kind of flour, and less will be required if egg
is used instead of lemon juice, but add enough to make a rather stiff
paste. Mix lightly with the fingers and knead until the paste is nice and
workable. But do it quickly!

Next, roll out the paste to about 1/4 inch thickness. Put all the butter
or nutter in the centre of this paste and wrap it up neatly therein. Stand
in a cool place for 15 minutes. Next, roll it out once, and fold it over,
roll it out again and fold it over. Do this lightly. Put it away again for
15 minutes. Repea