Miss Leslie's New Cookery Book

large hot plate or dish on the top of the omelet, and turn it quickly and carefully out of the pan. Serve it up immediately. It is a fine breakfast dish. This quantity will make one large or two small omelets. Clam omelets may be made as above. An omelet pan should be smaller than a common frying-pan, and lined with tin. In a large pan the omelet will spread too much, and become thin like a pancake. Never turn an omelet while frying, as that will make it heavy and tough. When done, brown it by holding a red-hot shovel or salamander close above the top. Excellent omelets may be made of cold boiled ham, or smoked tongue; grated or minced small, mixed with a sufficiency of beaten eggs, and fried in butter. BROILED OYSTERS.--Take the largest and finest oysters. See that your gridiron is very clean. Rub the bars with fresh butter, and set it over a clear steady fire, entirely free from smoke; or on a bed of bright hot wood coals. Place the oysters on the gridiron, and when done on one side, take a fork and turn them on the other; being careful not to let them burn. Put some fresh butter in the bottom of a dish. Lay the oysters on it, and season them with pepper and grated nutmeg. Send them to table hot. OYSTER PIE.--Having buttered the inside of a deep dish, line it with puff-paste rolled out rather thick; and prepare another sheet of paste for the lid. Pat a clean towel into the dish (folded so as to support the lid) and then put on the lid; set it into the oven, and bake the paste well. When done, remove the lid, and take out the folded towel. While the paste is baking, prepare the oysters. Having picked off carefully any bits of shell that may be found about them, lay them in a sieve and drain off the liquor into a pan. Put the oysters into a skillet or stew-pan, with barely enough of the liquor to keep them