Directions for Cookery, in its Various Branches

stick sprigs of curled parsley over it. You may flavour the omelet by mixing with the beaten egg some parsley or sweet herbs minced fine, some chopped celery, or chopped onion, allowing two moderate sized onions to an omelet of six eggs. Or what is still better, it may be seasoned with veal kidney or sweet-bread minced; with cold ham shred as fine as possible; or with minced oysters, (the hard part omitted,) with tops of asparagus (that has been previously boiled) cut into small pieces. You should have one of the pans that are made purposely for omelets. AN OMELETTE SOUFFLÉ. Break eight eggs, separate the whites from the yolks, and strain them. Put the whites into one pan, and the yolks into another, and beat them separately with rods till the yolks are very thick and smooth, and the whites a stiff froth that will stand alone. Then add gradually to the yolks, three quarters of a pound of the finest powdered loaf-sugar, and orange-flower water or lemon-juice to your taste. Next stir the whites lightly into the yolks. Butter a deep pan or dish (that has been previously heated) and pour the mixture rapidly into it. Set it in a Butch oven with coals under it, and on the top, and bake it five minutes. If properly beaten and mixed, and carefully baked, it will rise very high. Send it immediately to table, or it will fall and flatten. Do not begin to make an omelette soufflé till the company at table have commenced their dinner, that it may be ready to serve up just in time, immediately on the removal of the meats. The whole must be accomplished as quickly as possible, and it must be cut and sent round directly that it is brought to table. If you live in a large town, the safest way of avoiding a failure in an omelette soufflé is to hire a French cook to come to your kitchen with his own utensils and ingredients, and make and bake it himself, while the first part of the dinner is