Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

be added as well. POTATO OMELET.--Mix three ounces of a floury potato with six eggs, a little pepper and salt, and half a pint of milk, and make the milk boil and then stand for a couple of minutes before it is mixed with the eggs; pour this mixture into three or four ounces of butter, and proceed as in making an ordinary omelet. POTATO OMELET, SWEET.--Proceed exactly as above, only instead of adding pepper and salt mix in a brimming tablespoonful of finely powdered sugar, the juice of a lemon, with half a grated nutmeg. CHEESE SOUFFLE.--To make a small cheese souffle in a round cake-tin, proceed as follows:--Make the tin very hot in the oven. Put in about an ounce of butter, so as to make the tin oily in every part inside. The tin must be tilted so that the butter pours round the sides of the tin as well as the bottom. Take two eggs, separate the yolks from the whites, and beat the whites to a stiff froth; beat up the two yolks very thoroughly with a quarter of a pint of milk. Add to this two tablespoonfuls of grated Parmesan cheese; add this mixture to the beaten-up whites, and mix the whole carefully together. Now pour this mixture into the hot buttered tin, which should be five or six inches deep, and bake it in the oven. The mixture will rise to five or six times its original depth. As soon as it is done, run with the souffle from the oven door to the dining-room door. However quick you may be, the souffle will probably sink an inch on the way. Some cooks wrap hot flannel on the outside of the tin to keep up the heat. If you have a folded dinner napkin round the tin for appearance sake, as is usually the case, fold the napkin before you make the souffle, and make the napkin sufficiently big round that it can be dropped over the tin in an instant. The napkin should be pinned, and be quite half an inch in