Omelette Méringue.
8 eggs; juice of a lemon, and half the grated peel; 4 tablespoonfuls of powdered sugar; a little sweet jam or jelly; a pinch of salt; butter.
Beat eight yolks and four whites light; add salt, lemon-juice, and a tablespoonful of powdered sugar. Put a tablespoonful of butter in a frying-pan, and when it heats, run it all over the bottom. Pour in the omelette, shaking and loosening from the sides with a spatula. So soon as it is done at the edges sufficiently to be folded, lay a great spoonful of jam or jelly upon it; fold over, and turn out upon a stone-china dish. The méringue, made of the remaining whites and sugar, should be ready—beaten with the lemon-peel. Heap upon the omelette, and set upon the upper grating of the oven to “set” and brown.
Fourth Week. Wednesday.
——
Barley Cream Soup.
Boiled Ham. Chopped Cabbage.
Corn Pudding. Beet-root Salad.
——
Drunken Dominie.
——