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OMLETTE SOUFLEE.

Fry the eggs as directed for sweet omelet, using about five yolks and two whites, all of which require being finely beaten and strained.  Soften a little preserve by holding it over the fire, or mixing a little warm water with it, spread it slightly over the omelette, have the remainder of the whites whisked to a froth with white sugar, and lay it on the preserve; slide the omelette on to a hot dish, double it, and serve directly.

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FANCY CREAMS.

Put into a basin a pint of cream, to which add four ounces of powdered white sugar, and the rind of a lemon rubbed on a lump of sugar, and a glass of sherry wine; whisk them well and mix with it half an ounce of dissolved isinglass, beat it all thoroughly together, and fill the mould, which should be set in ice till wanted.  A table spoonful of marasquino added to the above, will make Italian cream.  A table spoonful of fresh or preserved pine-apple will make pine-apple cream; this will require the addition of a little lemon syrup.  A table spoonful of ratafia, will make it ratifia cream.

The juice of strawberries or raspberries make fine fruit creams; mille fruit cream is made by mixing with the cream any kind of small preserved fruit.

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RICE SOUFLES.

Boil well some fine picked rice, in pure fresh milk, sweeten and flavour with a bay leaf, lemon peel, and a stick of cinnamon, all which must be taken out when the rice is done, then line with it a round dish, or soufle dish, have ready apples previously boiled, sweetened, and beat up smoothly, place the apple lightly in the centre rather higher in the middle than at the sides, beat up the whites of eggs to a froth, sweeten and flavour with lemon, or noyau essence; place it in small heaps tastefully on the apple and rice, and brown delicately with a salamander.  This soufle may have stewed cherries or any other kind of fruit, instead of the apples if preferred.

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BOILED CUSTARD.

Take a pint of milk, let it simmer in a very clean saucepan, flavor it with lemon-peel and a bay leaf, and sweeten to taste; while gently boiling, add the beaten yolks of four eggs, and the whites of two, continue stirring until the custard thickens, when it must be removed from the fire, but it is requisite to stir it until it cools.  It is necessary to strain the milk before the eggs are added, and also to pass the eggs through a sieve.  Custards are flavoured sometimes with essence of almonds; a little cream added to the milk is a great improvement.  The above mixture may be baked in small cups; they require a quarter of an hour to bake.

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CALF’S FEET JELLY.