OMELETTE--ANOTHER WAY.
Break six eggs, leave out half the whites--beat them with a fork, and add some salt and chopped parsley; take four ounces of fresh butter, cut half of it in small pieces, put them in the omelette, put the other half in a small frying pan; when melted, pour in the eggs; stir till it begins to set, then turn it up round the edges; when done, put a plate on and turn the pan up, that it may not break--the omelette must be thick, and great care must be taken in frying; instead of parsley, you may use any kind of sweet herb or onion chopped fine, anchovy minced, rasped beef, ham or tongue.
GASPACHO--SPANISH
Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put in a layer of sliced tomatos with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full; stew some tomatos quite soft, strain the juice, mix in some mustard, oil, and water, and pour over it; make it two hours before it is eaten.
EGGS AND TOMATOS.
Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a little chopped onion; fry them a few minutes, add the tomatos, and chop them while frying; when nearly done, break in six eggs, stir them quickly, and serve them up.