Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

crockery dish, set on a moderate fire, and when the butter is melted pour the eggs in; stir with a fork, and as soon as you see some of the mixture becoming hard, place the dish in a hot oven for about five minutes; take off, dust with sugar, and serve. _Macédoine, or à la Washington._--Make four omelets of four eggs each, one with apples, one with asparagus or sorrel (according to the season), a third with _fines herbes_, and the fourth _au naturel_; you serve them on the same dish, one lapping over the other. It makes a fine as well as a good dish. This omelet, or rather these omelets, were a favorite dish with the Father of his Country; they were very often served on his table when he had a grand dinner. It is also served with the four following omelets: _au naturel_, with salt pork, _fines herbes_, and with cheese. _With Oysters._--Blanch a dozen oysters, drain, and beat with the eggs, and then proceed as directed. _With Tunny, or any kind of smoked or salt Fish._--Beat the eggs as directed, using little or no salt; then chop the fish fine, mix and beat it with the eggs, and cook as directed. It requires a little more butter than if there were no fish. A few drops of lemon-juice may be added when dished. _With Sweetmeats._--Make an omelet _au naturel_, and when ready to be folded in the pan, place on the middle of it two or three tablespoonfuls of any kind of sweetmeats, then fold and serve. Omelets are served as _entremets_ after the vegetables, and at breakfast. All but four are served as _entremets_, and all are served at breakfast; the four excepted are: with bacon, ham, salt pork, and kidneys. By using different kinds of sweetmeats, an infinite number of omelets can be made, and, except the _soufflée_, they are all made alike. _Macaroni._--This excellent article of food is now as well known here as in Europe. The harder the wheat the better the macaroni. The manufacturers of this country use Michigan flour