FRENCH OMELETTE.—Beat up four eggs with a table-spoonful of milk, a little salt and pepper; put two ounces of fresh butter in the pan, and let it remain for five minutes; beat the eggs for the same time; pour them into the pan, and let them remain quiet for a few minutes, taking care to separate the omelette gently from the bottom of the pan with a fork; now shake it to keep it from burning at the bottom. It will not take more than five minutes in cooking. Chopped parsley, shallot, or grated ham may be added.
THE SICK ROOM AND NURSERY.
FAINTING.—In cases of fainting, apply to the nostrils and temples some spirits of compound spirits of ammonia, and give a few drops in a wineglass of water inwardly.
LINSEED TEA.—Pour a quart of boiling water on one ounce of linseed, bruised, and half an ounce of sliced liquorice-root; let it stand in a covered vessel near the fire four or five hours; then strain.
CHILBLAIN LOTION.—Mix two ounces of sal-ammoniac with a pint of water.
TO MAKE BARLEY-WATER.—Well wash two ounces of pearl barley; boil it a few minutes in half a pint of water, which is to be thrown away; then add four pints of boiling water; keep it boiling till two only are left, and strain. A small quantity of lemon-juice may be added.