Omelette Soufflee - (Fried.)

6 eggs. 4 tablespoonfuls sugar (powdered.)

1 teaspoonful of vanilla.

2 tablespoonfuls butter.

Beat the whites and yolks separately. Add the sugar to the yolks, a little at a time, beating very thoroughly, until they are smooth and thick. The whites should stand alone. Put two tablespoonfuls of butter in a frying-pan, heat to boiling, and when you have added the vanilla to the omelette, pour it in and cook very quickly, as you would a plain one. Slip the knife frequently under it, to loosen from the sides and bottom. It is more apt to scorch than an omelette without sugar. Turn out upon a very hot dish, sift powdered sugar over the top, and serve instantly, or it will fall and become heavy.

Omelette Soufftee - (Baked.)

6 eggs.

6 tablespoonfuls of powdered sugar.

Juice of a lemon and half the peel, grated.

Beat yolks and whites separately" and very well. Add to the yolks by degrees the powdered sugar, and beat until it ceases to froth, and is thick and smooth. The whites should be stiff enough to cut with a knife. Stir together lightly with the seasoning, pour into a well-buttered dish, and bake in a quick oven five or six minutes. The dish should be warmed when it is buttered, not to chill the eggs. Send around with a spoon, and let each one help himself before it can fall.

Apple Omelette+

6 large pippins. 1 tablespoonful butter. 8 eggs.

5 or 6 tablespoonfuls sugar. Nutmeg to taste. 1 teaspoonful rosewater. 11*

Stew the apples, when you have pared and cored them, as for apple-sauce. Beat them very smooth while hot, adding the butter, sugar, and nutmeg. When perfectly cold, put with the eggs, which should be whipped light, yolks and whites separately. Put in the yolks first, then the rosewater, lastly the whites, and pour into a deep bake-dish, which has been warmed and buttered. Bake in a moderate oven until it is delicately browned. Eat warm - not hot - for tea, with Graham bread. It is better for children - I say nothing of their elders - than cake and preserves.

Omelette With Jelly

Currant or other tart jelly 5 eggs.

4 tablespoonfuls cream, or the same of milk, thickened with a teaspoonful of rice-flour or arrow-root. 2 tablespoonfuls powdered sugar. 1 teaspoonful bitter almond or vanilla flavoring.

Beat whites and yolks separately, adding to the latter the sugar and milk after they are thick and smooth. Next, chop in the seasoning; lastly, stir in the whites with a few swift strokes. Put a large spoonful of butter in the frying-pan, and, when it is hot, pour in the omelette. Spread upon it when done, which will be in a very few minutes, some nice jelly. Take the pan from the fire to do this, spread quickly, slip your knife or tin spatula under one-half of the omelette, and double it over. Turn over on a hot platter, sift powdered sugar upon it, and eat at once.

Milk, Butter, Cheese, Etc

A cool cellar is the best place in which to keep milk, if you have no dairy or milk-room. Strain it into broad shallow pans, which are lukewarm from recent scalding. You can get them made in one piece, with no seams in which sour cream or dirt may lurk unsuspected. Set upon swing shelves, to avoid the possibilities of drowned mice, and keep the cellar dark to save it from flies. In twelve hours skim for the table, and, unless you have need of the milk, let it stand twelve hours more for the second rising of cream. Put this into the stone jar or crock in which the cream is kept for churning. Even in butter-making, I have found it a good plan to take off at night the cream clean from the morning churning, instead of letting it stand twenty-four hours, as is the usual custom. The "second rising" will repay one for the additional trouble. Churn as soon as convenient after the cream "loppers " or thickens. If it stands too long, it becomes bitter or musty. The churn should be well scalded and aired between the churning. Scrupulous cleanliness should be the unbending rule of dairy arrangements. All strongly-flavored substances must be kept from the neighborhood of milk and butter. They are ready absorbents, and when they contract odor or taste, never get rid of it. Have earthen and tin milk vessels, and never allow them to be put to any other use.

Scald the churn, and cool with ice or spring water; pour in the thick cream. Churn rather fast, until the butter-flakes, left by the dasher upon the top, show that the end to be gained is near - then more slowly. The motion should always be regular. In warm weather pour a little cold water into the churn, should the butter come slowly. Take it up with the perforated dasher, turning it dexterously just below the surface of the butter-milk, to catch every stray bit. Have ready some clean, very cold water, in a deep wooden tray, and into this plunge the dasher when you draw it from the churn. The butter will float off, leaving the dasher free. Having collected every particle, gather behind a wooden butter-shovel and drain off the water, squeezing and pressing the butter with the shovel. Set in a cool place for an hour to harden - a necessary measure in summer - then work and knead it with a wooden ladle until not another drop of water exudes, and the butter is like yellow marble in polish and closeness of pores. "When you have worked out the butter-milk, add by degrees fine salt in the proportion of a dessertspoonful to every pound. Then set aside for some hours, always in a cool place. The last working is a slight affair, comparatively. Still using the paddle, and never, from beginning to end of the operation, touching with your hands, mould into rolls or pound "pats." Mark with grooves or checkers with the ladle, or stamp with a print. Wrap each roll in a clean wet linen cloth, which has no touch of soap or starch about it, and pack in a stone jar, sprinkling a little salt between the layers.

If you wish to keep it a long time, work with especial care, and pack down hard in a perfectly clean stone jar. Do not, above all things, take one that has ever been used for pickles. You may not detect the faintest odor lingering about it, but the butter will, and absorb it, too. Some cover the butter with strong brine, but a better way is to press a fine linen cloth closely to the surface, and cover this with a thick layer of clean fine salt. Set in a cool, dry place, and keep the cloth over it all the time; also a tightly-fitting lid. When you begin to use it, take out enough to last a week, and re-cover. If you admit the air every day, it is apt to grow strong. A pretty plate of bufster for the table is made of balls half the size of an egg, rolled in the little fluted paddles sold for the purpose