BACON OMELET

Improved with Lea & Perrins' Sauce

Fry four or five slices of bacon until crisp. Use the bacon drippings in place of the butter in making and frying the omelet. Spread the bacon, cut into small pieces, on the omelet before folding. Garnish the plate with bacon. Serve at once.

HAM OMELET

Improved with Lea & Perrins' Sauce

Chop previously fried ham very fine and reheat in some fat to which Lea & Perrins' Sauce has been added. Spread on omelet.

SARDINE OMELET

Improved with Lea & Perrins' Sauce

Sauté some sardines in a little cooking oil to which Lea & Perrins' Sauce has been added and spread on omelet before folding.

KIDNEY OR CHICKEN LIVER OMELET

Improved with Lea & Perrins' Sauce

Reheat previously cooked chicken livers or kidneys in a little cooking oil to which Lea & Perrins' Sauce has been added and spread on omelet before folding. Pour a little kidney or liver gravy over omelet.

PLAIN SOUFFLÉ

Improved with Lea & Perrins' Sauce

Melt the shortening, stir in the flour until smooth, remove from the fire and slowly stir in the liquid. Add the salt and cook for three or four minutes or until a thick, smooth sauce is made. Beat the yolks of the eggs until creamy and add to the sauce. Remove from the fire and add the stiffly-beaten whites of the eggs. Add the Lea & Perrins' Sauce. Pour into a buttered baking dish, place dish in a pan of hot water and bake in a slow oven for twenty or twenty-five minutes. Serve at once.

The dish in which a soufflé is baked should be broad and wide, rather than high and narrow, to prevent the soufflé from rising too high in the center and then falling. It is a big help to pin a buttered paper band around a soufflé dish before baking, so that it will rise easily without overflowing.

CHEESE SOUFFLÉ

Improved with Lea & Perrins' Sauce

For this, use tomato juice in place of the milk or water in the plain Soufflé recipe and add 1 cupful of grated cheese just before folding in the egg whites. Pour into a buttered baking dish and bake as usual.

MUSHROOM SOUFFLE

Improved with Lea & Perrins' Sauce

Use 1 cupful of mushroom gravy in making the sauce for the Basic Soufflé and add 1 cupful of finely chopped mushrooms before folding in the egg whites.

OLIVE AND PEPPER SOUFFLE

Improved with Lea & Perrins' Sauce

Add 1/4 cupful of finely chopped olives and the same amount of finely chopped peppers to the Plain Soufflé before the egg whites are added. Proceed and bake as before.