[461.] Pannequets Meringués.— Mix ½ cup sifted flour with ½ cup cream and add a pinch of salt, 2 whole eggs, the yolks of 6, 1½ tablespoonfuls sugar, 2 ounces finely pounded macaroons and 1 pint rich, sweet cream; mix all the ingredients well together and bake ½ hour before serving thin pancakes from this in an omelet pan; lay the pancakes on a round dish and spread over each a layer of cream the same as Beignets à la polonaise; put the cakes on top of one another; beat the 6 whites to a stiff froth, mix with ½ cup powdered sugar and spread this meringue all over the cakes; set dish in oven for a few minutes; put little bits of bright jelly on top and serve without sauce.
[462.] Plain Omelet.— 3 eggs, 3 spoonfuls, ¼ teaspoonful salt and a pinch of white pepper; stir yolks, pepper, salt and milk together; beat the whites to a stiff froth and add the above mixture slowly to them, beating constantly; put a large frying or omelet pan over the fire with ½ tablespoonful butter; when hot pour in the omelet mixture; do not stir, but as the eggs set slip a broad-bladed knife under the omelet to keep it from burning on the bottom; when done slip the knife under one side of the omelet and double it over; slip it onto a warm plate and set for 2 minutes in a hot oven; serve at once.
[463.] Rum Omelet.— Prepare an omelet the same as in foregoing recipe; when it comes from the oven dust thickly with granulated sugar; pour 4 tablespoonfuls best rum into a cup, light it with a match and pour while burning over the omelet; serve at once; as a dessert sufficient for 3 persons.
[464.] Strawberry Omelet.— Wash and drain in a colander 1 pint strawberries, put them in a dish with ½ cup sugar and set aside until omelet is made. Ingredients for the omelet:—6 eggs, 1 tablespoonful cornstarch mixed with ¼ teaspoonful baking powder, ½ teaspoonful salt, ½ tablespoonful melted butter and 1 cup milk; stir the yolks, salt, flour, powder and milk together; beat the whites to a stiff froth and add the above mixture slowly to them, stirring constantly; put a large frying or omelet pan with ½ tablespoonful butter over the fire; when hot pour in ½ the omelet mixture; do not stir, but as the eggs set slip a broad-bladed knife under the omelet, to prevent burning on the bottom, and shake the pan to and fro; when the underside is a light brown set pan with omelet for a few minutes in oven; then scatter ½ the strawberries over the surface; slip the broad-bladed knife under one side of omelet and double in two, inclosing the fruit; dust over the top with powdered sugar and let it remain in oven till the next one is baked the same way; then serve at once; sufficient for a family of 6 persons.
[465.] Huckleberry Omelet is made the same way as Strawberry Omelet. Omelets of blackberries, peaches, stewed or preserved fruit, such as cherries, plums, etc., are also made the same way.
[466.] Orange Omelet.— Prepare an omelet the same as for Strawberry Omelet; pare and cut fine 4 oranges, remove pits and white skin, mix the pulp of oranges with sugar and finish the same as Strawberry Omelet.
[467.] Jelly Omelet is made the same way as Strawberry Omelet, using jelly instead of strawberries.
[468.] Omelette à la française.— Break 6 eggs into a kettle, beat them with an egg beater until they foam and add 1 teaspoonful salt and a little pepper; place a large frying or omelet pan with 1 heaping tablespoonful butter over slow fire; as soon as butter is hot pour in the eggs and draw them with a spoon slowly from the side of pan to the center; when nearly thick let it stand for a few minutes without stirring and let it get on the underside a light brown; fold it over from both sides and turn onto a dish with the folded side underneath. Some finely minced chives or parsley may be mixed into the eggs before baking.
[ CHARLOTTES.]
[469.] Charlotte of Apples, No. 1.— Pare and quarter 10 good sized apples (greening or pippin) and cut each quarter into slices; put them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls sugar and the grated rind of ½ orange or 1 lemon; cover and let them stew till apples are soft, but not broken; then add ½ cup currant or apple jelly, ½ cup seedless raisins, the same quantity of currants, 2 tablespoonfuls finely cut citron and a little finely cut candied orange peel; cut a large, stale loaf of bread into thin slices about ⅛ inch thick; cut each slice into rounds with a cake cutter or with the cover of a baking powder box, dip each round piece with one side into melted butter and fit them neatly in the bottom and sides of a 2-quart pudding dish with the buttered side towards the dish; lay the rounds so that they lap over one another; then fill the dish with the apples; cover them with a layer of the round pieces of bread with the buttered sides towards the apples; bake in a medium hot oven 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.