OMELET SOUFFLE.
Beat the eggs separately till very light; then mix them: add sugar and lemon peel to your taste; have some melted butter in a pan; pour in the eggs; and when baked, sift some powdered sugar over it and send it hot to the table.
OMELET.
Separate five eggs; beat them very light; season the yolks with pepper, salt and parsley; have some butter hot in a pan; put in the omelet; stir the whites in just before you put it in the pan; you can put in ham, oysters, onions, chives, or any thing you prefer. Keep the pan moving till the omelet is done; a little cream is an improvement.
Vegetables.
TO DRESS SALAD.
The lettuce should be gathered early in the morning; pick and wash it well; let it lie in water till required: then drain the water from it. Have eggs boiled hard, oil, mustard, pepper and salt, according to taste. Ornament with slices of hard-boiled eggs.
CAULIFLOWER.
Get those that are hard and white; cut off the stalk; take off the outside leaves; put it down to boil in hot water, with a little salt: a large one will take half an hour. Do not let it boil too much: eat with drawn butter.