Sweet Omelet. Time—10 minutes.
2 yolks of eggs, 2 or 3 whites of eggs, 1 dessertspoonful castor sugar, flavouring, ½ oz. butter.
Cream the yolks with the sugar, then add the whites beaten to a stiff froth, melt the butter in a small frying-pan. Add the flavouring (vanilla, lemon, etc.) to the eggs, mix well, pour into the frying-pan, cook for 2 to 3 minutes, double it and shake it off on to a hot plate. While the omelet is cooking, pass a knife round the edges of it and shake the pan to keep it from sticking.
Cheap Trifle. Time—½ hour.
3 sponge cakes, jam, juice of 1 lemon, ½ pint of milk, 1 egg, 1 dessertspoonful cornflour, 1 oz. loaf sugar.
Cut the sponge cakes in halves, spread them with jam, place them on a dish and sprinkle the lemon juice over them (sherry may be used if preferred). Put the milk and sugar on to boil, beat the egg and cornflour up together, and pour the boiling milk on to them; then stir the mixture over the fire till it thickens, but do not let it boil. When the custard is thick enough, pour it over the sponge cakes, and set the dish aside to cool. Decorate if liked with preserved fruit.
Yorkshire Pudding.
This can be made with milk instead of water, as on [page 51], and eaten with sugar or treacle. The same applies to Batter Pudding.