Dishes composed of eggs bulk very largely in English menus for breakfast and luncheons, but there is no reason why they should not figure on dinner menus, especially during the season of Lent, when the choice of viands is somewhat limited.

Many of the dishes given in this section may, quite advantageously, be served as entrees, and will be found to be agreeable variants to the usual Lenten fish diet.

Just a word as to the making of omelettes. In households where those are esteemed and not merely partaken of at long intervals, it will repay the cook to keep one pan especially for omelettes, thus ensuring perfect cleanliness - an absolutely essential condition of things where omelettes are concerned.