of Nelson's Vanilla Essence; beat the yolks and sugar
together for six minutes, or until the mixture becomes thick. Then whip
the whites very stiff, so that they will turn out of the basin like a
jelly. Mix the yolks and whites lightly together, have ready an ounce of
butter dissolved in the omelet-pan, pour in the eggs, hold this pan over
a slow fire for two minutes, then put the frying-pan into a quick oven
and bake until the omelet has risen; four minutes ought to be
sufficient to finish the omelet in the oven; when done, slide it on to a
warm dish, double it, sift sugar over, and serve instantly.

SPONGE SOUFFLE.

Cover the bottom of a tart-dish with sponge-cakes, pour over a little
brandy and sherry; put in a moderate oven until hot, then pour on the
cakes an egg whip made of two packets of Nelson's Albumen, beaten to a
strong froth with a little sugar. Bake for a quarter of an hour in a
slow oven.

CABINET PUDDING.

Butter very thickly a pint pudding-basin, and cover it neatly with
stoned muscatel raisins, the outer side of them being kept to the basin.
Lightly fill up the basin with alternate layers of sponge-cake and
ratafias, and when ready to steam the pudding, pour by degrees over the
cake a custard made of half-a-pint of boiling milk, an egg, three lumps
of sugar, a tablespoonful of brandy, and a little lemon flavouring.
Cover the basin with a paper cap and steam or boil gently for
three-quarters of an hour. Great care should be taken not to boil
puddings of this class fast, as it renders them tough and flavourless.

BRANDY SAUCE.

Mix a tablespoonful of fine flour with a gill of cold water, put it into
a gill of boiling water, and, having stirred over the fire until it is
thick, add the yolk of an egg. Continue stirring for five minutes, and
sweeten with two ounces of castor sugar. Mix a wine-glass of brandy with
two tablespoonfuls of sherry, stir it into the sauce, and pour it round
the pudding. If liked, a grate of nutmeg may be added to the sauce, and,
if required to be rich, an ounce of butter may be stirred in before the
brandy.

WARWICKSHIRE PUDDING.

Butter a pint-and-a-half tart-dish, lay in it a layer of light bread,
cut thin, on this sprinkle a portion of two ounces of shred suet, and of
one ounce of lemon candied-peel, chopped very fine. Fill the dish
lightly with layers of bread, sprinkling over each a little of the suet
and peel.

Boil a pint of milk with two ounces of suga