melet in a quick oven for 10 to 15 minutes.

OMELET TRAPPIST.

4 oz. of fine breadcrumbs, 2 eggs, 1-1/2 oz. of butter, 1/2
teaspoonful of powdered herbs, pepper and salt to taste, 1/2 gill of
boiling milk. Moisten the breadcrumbs with the milk, add the eggs well
beaten, the herbs and seasoning. Mix all well and smoothly. Melt the
butter in the frying-pan, spread the mixture in it, and fry the omelet
a golden brown both sides.

SWEET OMELET (1).

3 eggs, 2 oz. of butter, sugar to taste, 1 lemon, and 1/2 a teacupful
of new milk. Whip the yolks of the eggs well, adding the grated rind
of the lemon, half the butter melted, the milk, and sugar. Just before
frying the omelet, add the lemon juice and the whites of the eggs
whipped to a stiff froth. Make the rest of the butter boiling hot in
an oval omelet pan, the size of the dish on which it is to be served,
and fry till lightly browned. Sift sugar over it, and serve
immediately.

SWEET OMELET (2).

1/2 pint of new milk, 4 eggs, cinnamon and sugar to taste, 1 oz. of
butter, and 1 teaspoonful of Allinson fine wheatmeal. Smooth the
wheatmeal with the milk, and mix with the other ingredients. Make the
butter boiling hot in a frying-pan, and fry the omelet till lightly
browned. Serve immediately with sugar sifted over it.

SWEET OMELET (3).

5 eggs, 1 tablespoonful of castor sugar, 2 tablespoonfuls of water, 2
oz. of butter, some raspberry and currant jam. Melt the butter in an
omelet pan, beat the eggs well, stir in the sugar, and pour the
mixture into the hot butter. Fry a pale golden colour, and turn it on
to a hot dish. Spread some jam on the omelet, double it, and serve at
once. The inside of the omelet should remain creamy.

VEGETABLES

GREEN VEGETABLES (General Remarks).

I have not given recipes for the cooking of plain greens, as they are
prepared very much alike everywhere in England. There are a number of
recipes in this book giving savoury ways of preparing them, and I will
now make a few remarks on the cooking of plain vegetables. The English
way of boiling them is not at all a good one, as most of the soluble
vegetable salts, which are so important to our system, are lost
through it. Green vegetables are generally boiled in a great deal of
salt water; this is drained off when they are tender, and the
vegetables then served. A much better way for all vegetables is to
cook them in a very small quantity of water, and adding a small piece