- 7 eggs.
- 2 tablespoonfuls of sugar.
- ½ cup of milk (or cream).
- Grated peel of ½ lemon.
- ½ cup of marmalade or jam.
Beat yolks and whites apart and very stiff. Add sugar, lemon, and milk to the yolks; then, with a few rapid whirls of your “beater,” the whites. Put the marmalade in the bottom of a neat bake-dish (buttered), pour on the omelette, and bake until it has puffed up high and begins to “crust” well. Serve at once, or it will fall. Eight minutes should suffice to cook it—at the outside.
Tea and Albert Biscuits
May be partaken of at the same time with the omelette, or afterwards.
Third Week. Sunday.
Sago Soup.
- The stock made on yesterday.
- Little more than ½ cup of pearl sago.
- 3 eggs.
- 1 cup of milk.
- Pepper and salt.
Take the fat from your cold stock; pour off carefully from the sediment and strain. Heat to boiling. Wash the sago well; soak in warm water half an hour; put into the soup, and simmer twenty-five minutes. Meanwhile, heat the milk in another vessel, and pour upon the eggs. Heat this until it begins to thicken, pour into the tureen, season with a little salt and pepper, and turn in the boiling soup. It should be about as thick as hot custard when all the ingredients are in.