719. Lemon Cheesecakes.—Take two large lemons, and rub the rind with one pound of loaf sugar, so that all the yellow part is removed; place the sugar in a basin, squeeze the juice of the lemons over, then add the yolks of six eggs, and beat it all well up, and put it by in a jar for use. It will keep for years. Any flavor, such as vanilla or cinnamon, may be added, if liked, when required for use. Having made the paste and lined the tins, mix one tablespoonful of the mixture with a teacupful of good milk, and place a little in each tartlet.
720. Sweet Omelettes.—Break six eggs in a basin, into which put a teaspoonful of sugar, three of cream, or a few small pieces of butter; put two ounces of butter in an omelette pan; when quite hot, pour in the eggs and proceed as for Omelettes of Herbs, turn over on your dish, sift some powdered sugar over, salamander, and serve.
721. Omelettes of Preserved Fruits, viz. Currant Jelly, Raspberry and Strawberry Jam, Apricots, Peaches, Cherries, &c., are made the same as the last, but, just before turning on your dish, put two spoonfuls of preserves in the centre, sugar over, salamander, and serve.
722. Macedoine of Omelettes.—Instead of making one with eight eggs, make four, with two eggs each, of different kinds of preserves; serve on the same dish, sugar over, &c., as before.
723. Omelette with Rum.—The same as sweet omelette, but, the moment of going to table, pour two glasses of rum round, and set it on the fire.