* * * * *
TO MAKE AN OMELETTE.
Break six or eight eggs in a dish, beat them a little, add parsley and
chives chopped small, with pepper and salt; mix all well together, put a
piece of butter in a pan, let it melt over a clear fire till nearly
brown; pour in the eggs, stir it in, and in a few minutes it will be
done sufficiently; double it, and dish it quite hot.
* * * * *
OMELETTE--ANOTHER WAY.
Break six eggs, leave out half the whites--beat them with a fork, and
add some salt and chopped parsley; take four ounces of fresh butter, cut
half of it in small pieces, put them in the omelette, put the other half
in a small frying pan; when melted, pour in the eggs; stir till it
begins to set, then turn it up round the edges; when done, put a plate
on and turn the pan up, that it may not break--the omelette must be
thick, and great care must be taken in frying; instead of parsley, you
may use any kind of sweet herb or onion chopped fine, anchovy minced,
rasped beef, ham or tongue.
* * * * *
GASPACHO--SPANISH
Put some soft biscuit or toasted bread in the bottom of a sallad bowl,
put in a layer of sliced tomatos with the skin taken off, and one of
sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do
this until the bowl is full; stew some tomatos quite soft, strain the
juice, mix in some mustard, oil, and water, and pour over it; make it
two hours before it is eaten.
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