Friar’s Omelet ( Mrs. Treat ).
Stew six or seven good-sized apples as for apple-sauce; stir in, when cooked and still warm, butter the size of a pigeon’s egg, and one cupful of sugar; when cold, stir in three well-beaten eggs and a little lemon-juice. Now put a small piece of butter into a sauté pan, and when hot throw in a cupful of bread-crumbs; stir them over the fire until they assume a light-brown color. Butter a mold, and sprinkle on the bottom and sides as many of these bread-crumbs as will adhere; fill in the apple preparation, sprinkle bread-crumbs on top, bake it for fifteen or twenty minutes, and turn it out on a good-sized platter. It can be eaten with or without a sweet sauce.