ixture into
a greased pie-dish, and bake in a moderately hot oven. Serve with
tomato sauce.

OMELET SAVOURY.

Soak Allinson wholemeal bread in cold milk and water until soft, then
rub smooth, grate 1 onion, beat up 1 egg, and add a few flavouring
herbs, and pepper and salt to taste. Mix the whole together, put in a
pie-dish, place a few small pieces of butter on the top, and bake
about 1/2 hour, or until done. Eat with vegetables and potatoes.

OMELET SOUFFLE.

4 eggs, 3 oz. of sifted castor sugar, the grated rind of 1/2 a lemon,
1 oz. of butter. Beat the yolks of the eggs for 10 minutes with the
sugar and lemon rind. Whip the whites of the eggs to a very stiff
froth, mix it with the other ingredients, pour the mixture into a
well-buttered pie-dish or cake tin, and bake the souffle in a
moderately hot oven from 10 to 15 minutes. Serve immediately.

OMELET SOUFFLE (SWEET).

6 eggs, 3 oz. of powdered sugar, 1 oz. of butter, 1 dessertspoonful of
potato flour, and 1 dessertspoonful of orangeflower water. Put the
yolks of the eggs into a large basin, add the sugar, potato flour, and
orange water, and beat all well with a wooden spoon for 10 minutes;
beat the whites of the eggs to a stiff froth, and mix them lightly
with the other ingredients. Meanwhile beat the butter in the omelet
pan; when boiling pour the mixture into it, and fry the omelet over a
gentle fire. When it begins to set round the sides shake it very
gently from side to side, and turn the omelet neatly out on a buttered
dish. Set it in the oven for about 10 minutes, and serve immediately
with a little castor sugar sifted over it.

OMELET TOMATO (1).

This is made in almost the same way as the savoury omelet, but without
the addition of flavouring herbs. 2 average-sized tomatoes are cut up
fine, and mixed with the ingredients given above. When tinned tomatoes
are used the juice may be made hot and the bread soaked in it instead
of in milk and water.

OMELET TOMATO (2).

1 lb. of tomatoes, 1/2 lb. of breadcrumbs, 1 large Spanish onion, 3
eggs, 2 oz. of butter, pepper and salt to taste. Stew the finely
chopped onions in the butter for 20 minutes in a covered-up saucepan,
add pepper and salt, cut the tomatoes up, add these to the other
ingredients. Let all simmer for 20 minutes; pour the mixture over the
breadcrumbs, add the eggs well beaten, mix all up thoroughly, and turn
the mixture into one or more well-buttered shallow tins. Bake the
o