Six fresh eggs beaten separately; half a pint of rich sweet milk; one tablespoonful of flour mixed with a little cold milk; one tablespoonful of fresh butter; half a teaspoonful of salt; one pinch of pepper; one teaspoonful of Royal baking powder; mix the flour with a little of the cold milk. Put the rest of the milk, butter, salt and pepper into a saucepan over the fire, and when it comes to a boil stir in the flour paste and let it boil two minutes; then take it off the fire, then beat the yolks and stir them in, then beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in, then add the baking powder and put it quickly into a warm baking pan that has a spoonful of melted butter in it and set it in the oven and bake it a yellow brown. A gas oven bakes them beautifully.

Sweet Omelet Souffle

Six fresh eggs beaten separately; half a pint of rich sweet milk (with enough taken out to make the corn starch;) one tablespoonful of corn starch; one tablespoonful of fresh butter; four tablespoon-fuls of white granulated sugar; one pinch of salt; one tablespoonful of lemon extract or grated nutmeg; one teaspoonful of Royal baking powder. Put the milk, sugar and salt into a sauce pan and set it into a pan of boiling water over the fire; mix the corn starch with a little cold milk and stir it until it boils three minutes, then take it off the fire and put in the butter and flavoring. Beat the yolks well and stir them in when the milk is not scalding hot; then beat the whites with one table-spoonful of white sugar to a stiff foam and stir them in quickly, and last, add the baking powder. Put it into a well buttered pan, set it into a quick oven and bake it a light yellow brown.

Omelet

Three fresh eggs; two tablespoonfuls of cream; half a salt spoonful of salt; one ounce of fresh butter; beat the eggs, cream and salt together lightly until the froth begins to rise; have a brisk clear fire, then set the omelet pan on the range and grease it with beef suet, then take one ounce of fresh butter, cut it into small pieces and put it into the pan. As soon as it is melted and begins to bubble, pour in the beaten egg, distributing it evenly over the pan and when it begins to set, put a spoon under the edge and fold it over. The moment it is done place a plate over the pan and turn the omelet on to it. It should be a light yellow when done.

Omelet With Cheese

Has two tablespoonfuls of grated Swiss herb cheese and two tablespoonfuls of crushed double baked rusk.

Omelet With Ham

Has two tablespoonfuls of grated sugar-cured ham.

Omelet With Herbs

Has one tablespoonful of chopped parsley, one tablespoonful of lives or onion, and one teaspoonful of crushed celery seed.