The Cooking Manual of Practical Directions for Economical Every-Day Cookery

yolk of an egg, set them on a dish in a pyramid, and heat them in a moderate oven; send whatever white sauce you have left to the table in a boat, with the dish of eggs. When, after preparing the eggs for the oven, they are sprinkled with grated cheese, and cracker dust, and then browned, they are called gratinated eggs, or stuffed eggs, _au gratin_, and are served without any sauce. 73. =How to make Omelettes.=--There is no great difficulty in making omelettes, and as they may be expeditiously prepared and served they are a convenient resource when an extra dish is required at short notice; care should be taken to beat the eggs only until they are light, to put the omelette into a well heated and buttered pan, and _never to turn it in the pan_, as this flattens and toughens it; if the pan be large, and only three or four eggs be used in making the omelette, the pan should be tipped and held by the handle so that the eggs will cook in a small space upon one side of it; instead of spreading all over it, and becoming too dry in the process of cooking. There are three secrets in the making of a good omelette, namely, the separate beating of the eggs, the knack of stirring it upon the fire, and the method of transferring it from the fire to the table. If you will carefully follow the directions here given, you can produce a dish dainty enough to satisfy the most fastidious eater. 74. =Plain Omelette.=--If you have to serve eight persons, make three omelettes as follows: Put one half an ounce (about a tablespoonful) of butter into a clean, smooth frying-pan, and set it upon the back of the stove to melt; stir the yolks of three eggs with a saltspoonful of salt for one minute; beat the whites of three eggs to a stiff froth with an egg-whip, beginning slowly, and gradually increasing the speed until the froth will not leave the dish if it be turned bottom