Pour into a saucepan on the hot range two gills of fresh milk, add to it four ounces of powdered sugar, and also one vanilla bean, let come to a boil, take the pan from off the range, and let cool off. Remove the vanilla bean, dry it with a napkin, place it in a glass bottle with powdered sugar, cork it tightly, and use whenever necessary, as it will keep for any length of time. Add to the milk three heaped tablespoonfuls of rice flour - which can be had at Park & Tilford's -and with a wire whip thoroughly beat together, place the pan on the hot range, and continually stir until it boils, then place the pan on the corner of the range, and let cook slowly for twelve minutes; strain it through a very fine hair sieve into a bowl, add to it a teaspoonful of fresh butter, mix it thoroughly, and then leave it in a warm place for further action.

Make an omelet exactly as for No. 46, and just before folding the sides up place half of the preparation right in the centre, fold up, and gently turn it on a hot silver dish; place the rest of the preparation in a pastry bag, in which you previously slide down a small tube at the bottom, press down, make a small rose at each end of the omelet, dredge a little powdered sugar over the omelet, gently glaze it with a red iron, decorate the sides with any kind of dry cakes at hand, cut in triangular shape, and send to the table.

92. Omelet A La Clark

Make preparation exactly the same as for No. 91, only substituting half a wineglass of Maraschino for the vanilla, and proceed with the rest precisely the same.

93. Omelet Hughes

Have a preparation made the same as in No. 91, but using a teaspoonful of extract of orange flower, in place of the vanilla, proceed and serve the same.