MACCARONI AND CHEESE.
Boil some maccaroni in milk or water until tender, then drain them and
place on a dish with bits of butter and grated Parmesan cheese; when
the dish is filled grate more cheese over it and brown before the
A FINE RECEIPT FOR A SAVOURY OMELETTE.
Break four eggs, beat them up till thin enough to pass through a
hair sieve, then beat them up till perfectly smooth and thin; a small
omelette frying-pan is necessary for cooking it well. Dissolve in it
a piece of butter, about an ounce and a half, pour in the egg, and as
soon as it rises and is firm, slide it on to a warm plate and fold
it over; it should only be fried on one side, and finely minced herbs
should be sprinkled over the unfried side with pepper and salt. A
salamander is frequently held over the unfried side of the omelette to
take off the rawness it may otherwise have.