A Course of Lectures on the Principles of Domestic Economy and Cookery

the frying pan over the fire, hot, just as for the plain omelette; mix the whites and the yolks together, without breaking down the white. Of course the lightness of the omelette depends on keeping all the air in the white of the egg that you have beaten into it. Put the eggs into the hot frying pan; run the fork under the omelette and lift it from the pan as it cooks; lift the cooked portions from the pan, and let them fall back on the top of the omelette, taking care not to pat the omelette down at all; but just lift the cooked portions and let them fall back on the top of the omelette, until it is done as much as you like. Usually this omelette is served soft--as soft as ice cream. When it is done as much as you want it, push it to the side of the pan, gently, and then turn it out on a hot platter. Always remember that the success of an omelette depends upon the quickness with which it is made and served; because, in the first place, you make it light by beating air into it; then, of course, the heat expands the air, and that makes the omelette still lighter; and you must get it served before the hot air escapes. BONING QUAIL. After the quail have been picked, cut the wings off at the first joint, cut the legs just above the joint of the drum-stick. Cut off the head, take out the crop, cut the quail down the back bone; from the inside, cut the joint where the wing joins the body; and having cut that wing joint, begin and cut close to the carcass of the bird till you get down to the leg joint, where the second joint of the leg unites with the body; break that joint, and keep on cutting the flesh from the carcass, taking care not to cut through the carcass so that you strike the intestines until you reach the ridge of the breast bone; close to the