Omelet Soufflee

Whites of six eggs, yolks of three eggs, juice of half a lemon, three tablespoonfuls of powdered sugar. First grease a quart baking dish with butter, and then see that the oven is hot. Now beat the whites to a very stiff broth, beat the yolks, add them to the whites, then the sugar and juice of a lemon; stir carefully, and quickly heap into the baking dish; dredge with powdered sugar and put into the oven. Bake fifteen minutes or until a golden brown, and serve immediately. It may also be baked in paper cases.

Rum Omelet

Put a small quantity of lard into the pan; let it simmer a few minutes and remove it; wipe the pan dry with a towel and put in a little fresh lard in which the omelet may be fried. Care should be taken that the lard does not burn, which would spoil the color of the omelet. Break three eggs separately, put them into a bowl, and wisk them thoroughly with a fork. The longer they are beaten the lighter will the omelet be. Beat up a teaspoonful of milk with the eggs, and continue to beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire. Slip a knife under it to prevent sticking to the pan. When the centre is almost firm slant the pan, work the omelet in shape to fold it easily and neatly, and when slightly browned hold a platter against the edge of the pan and deftly turn it out on to the hot dish. Dust a liberal quantity of powdered sugar over it and singe the sugar into neat stripes with a hot iron rod, heated in the coals; pour a glassful of warm Jamacia rum around it, and when it is placed on the table set fire to the rum. With a tablespoon dash the burning rum over the omelet, put out the fire and serve. Salt mixed with the eggs prevents them from rising, and then it is so used the omelet will look flabby, yet without salt it will taste insipid. Add a little salt to it just before folding it and turning out on the dish.

Smoked beef with Eggs

Cut some smoked beef in thin shavings or chips, put them into a frying pan, and nearly fill it with hot water; set it on the fire and let it boil up once, then pour it off; add to the beef a good bit of lard, twice the size of an egg, for a half pound of the beef, shake a little pepper over it, and let it fry for a few minutes over a quick fire; then break two or three more eggs into it, stir them together until the eggs are done and then turn it onto a dish. Or, after frying the beef with a little wheat flour dredged over, fry eggs, and serve with it the same as ham.

Ham and Eggs

Fry the eggs in a little every nice salted lard; drain off every drop of grease and lay them upon a hot dish with neat slices of fried ham around the edges., half the size of the slice as the first, carved from the ham. Trim off the rough edges of the eggs, and cut the ham evenly in oblong pieces before dishing. Garnish with parsley.

Egg Nogg

Beat the yolks of twelve eggs very light, stir in as much white sugar as they will dissolve, pour in gradually one glassful of brandy to cook the eggs, one glassful of old whiskey (or two glassfuls of sherry wine), one grated nutmeg, and three pints of rich milk. Beat the whites to a froth and stir in last.

Egg Sauce

Three hard boiled eggs, a good teacupful of drawn butter, a little salt. Chop the yolks only of the eggs very fine, and beat into the hot drawn butter, salting to sates.  This is used for boiled fowls and boiled fish. For the former, you can add some minced parsley; for the latter chopped pickles, caper, or nasturtium seed. For boiled beef, a small shallot minced fine.