add the above mixture slowly to them, stirring
constantly; put a large frying or omelet pan with 1/2 tablespoonful
butter over the fire; when hot pour in 1/2 the omelet mixture; do not
stir, but as the eggs set slip a broad-bladed knife under the
omelet, to prevent burning on the bottom, and shake the pan to and
fro; when the underside is a light brown set pan with omelet for a
few minutes in oven; then scatter 1/2 the strawberries over the
surface; slip the broad-bladed knife under one side of omelet and
double in two, inclosing the fruit; dust over the top with powdered
sugar and let it remain in oven till the next one is baked the same
way; then serve at once; sufficient for a family of 6 persons.

465. +Huckleberry Omelet+ is made the same way as Strawberry Omelet.
Omelets of blackberries, peaches, stewed or preserved fruit, such as
cherries, plums, etc., are also made the same way.

466. +Orange Omelet.+-- Prepare an omelet the same as for Strawberry
Omelet; pare and cut fine 4 oranges, remove pits and white skin, mix
the pulp of oranges with sugar and finish the same as Strawberry
Omelet.

467. +Jelly Omelet+ is made the same way as Strawberry Omelet, using
jelly instead of strawberries.

468. +Omelette a la francaise.+-- Break 6 eggs into a kettle, beat
them with an egg beater until they foam and add 1 teaspoonful salt
and a little pepper; place a large frying or omelet pan with 1
heaping tablespoonful butter over slow fire; as soon as butter is
hot pour in the eggs and draw them with a spoon slowly from the side
of pan to the center; when nearly thick let it stand for a few
minutes without stirring and let it get on the underside a light
brown; fold it over from both sides and turn onto a dish with the
folded side underneath. Some finely minced chives or parsley may be
mixed into the eggs before baking.

CHARLOTTES.

469. +Charlotte of Apples, No. 1.+-- Pare and quarter 10 good sized
apples (greening or pippin) and cut each quarter into slices; put
them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls
sugar and the grated rind of 1/2 orange or 1 lemon; cover and let them
stew till apples are soft, but not broken; then add 1/2 cup currant or
apple jelly, 1/2 cup seedless raisins, the same quantity of currants,
2 tablespoonfuls finely cut citron and a little finely cut candied
orange peel; cut a large, stale loaf of bread into thin slices about
1/8 inch thick; cut each slice into rounds