The custom is now to dish omelets without folding them over, it being found that folding renders them heavy. Spread them out at full length on a very hot dish. The batter for omelets should always be made in sufficient quantity to allow them very thick.
There is no use in attempting to flavor an omelet, or any thing else, with marmalade or lemon, if you put in soda. The alkalies destroy the taste of every sort of fruit.
A PLAIN POTATO PUDDING.—
Having pared a pound of fine large potatos, put them into a pot, cover them well with cold water, and boil them gently till tender all through. When done, lay each potato (one at a time,) in a clean warm napkin, and press and wring it till all the moisture is squeezed out, and the potato becomes a round, dry lump. Mince as fine as possible a quarter of a pound of fresh beef suet, (divested of skin, and strings.) Crumble the potato, and mix it well with the suet, adding a small salt-spoon of salt. Add sufficient milk to make a thick batter, and beat it well. Dip a strong square cloth in hot water, shake it out, and dredge it well with flour. Tie the pudding in, leaving room for it to swell, and put it into a large pot of hot water and boil it steady for an hour. This is a good and economical family pudding.
ELLEN CLARK'S PUDDING.—
Slice, rather thick, some fresh bread. Pare off all the crust. Butter the bread on both sides, and lay it in a deep dish. Fill up with molasses very profusely, having first seasoned the molasses with ginger, ground cinnamon, and powdered mace or nutmeg. It will be much improved by adding the grated yellow rind and the juice of a large lemon or orange. Bake it till brown all over the top, and till the bread and butter has absorbed the molasses; taking care not to let it burn.