Put in a bowl four ounces of pulverized sugar with four yolks of eggs; then with a wooden spoon mix well and stir for two minutes; add a few drops of essence to flavor. Beat the whites of four eggs to a stiff froth in another bowl, and when you see that they are beaten enough, turn two tablespoonfuls of the yolks and sugar into them, and while still beating, but not as fast; then turn the rest of the yolks and sugar into the whites, and mix gently with a wooden spoon. Butter a tin or silver dish, turn the mixture into it, smooth or scallop with the back of a knife, dust with sugar, and bake in an oven at about 310°. It takes about twelve minutes to bake.

Another

Mix well six yolks of eggs with four ounces of sugar; beat the six whites to a stiff froth and mix them with the rest, add some lemon-rind chopped very fine or grated. Put four ounces of butter in a crockery dish, set on a moderate fire, and when the butter is melted pour the eggs in; stir with a fork, and as soon as you see some of the mixture becoming hard, place the dish in a hot oven for about five minutes; take off, dust with sugar, and serve.

Macedoine, Or A La Washington

Make four omelets of four eggs each, one with apples, one with asparagus or sorrel (according to the season), a third with fines herbes, and the fourth au naturel; you serve them on the same dish, one lapping over the other. It makes a fine as well as a good dish.

This omelet, or rather these omelets, were a favorte dish with the Father of his Country; they were very often served on his table when he had a grand dinner. It is also 16* served with the four following omelets: au naturel, with salt pork, fines herbes, and with cheese.

With Oysters

Blanch a dozen oysters, drain, and beat with the eggs, and then proceed as directed.

With Tunny, Or Any Kind Of Smoked Or Salt Fish

Beat the eggs as directed, using little or no salt; then chop the fish fine, mix and beat it with the eggs, and cook as directed. It requires a little more butter than if there were no fish. A few drops of lemon-juice may be added when dished.

With Sweetmeats

Make an omelet au naturel, ana when ready to be folded in the pan, place on the middle of it two or three tablespoonfuls of any kind of sweetmeats, then fold and serve.

Omelets are served as entremets after the vegetables, and at breakfast. All but four are served as entremets, and all are served at breakfast; the four excepted are: with bacon, ham, salt pork, and kidneys. By using different kinds of sweetmeats, an infinite number of omelets can be made, and, except the soufflee, they are all made alike.