LITTLE EGGS FOR GARNISHING.--This is a nice dish when you require a lot of
white of eggs for other purposes, such as iceing a wedding-cake, or making
light vanilla or almond biscuits.

Take six hard-boiled yolks, powder them, flavour with a little pepper and
salt, and mix in three raw yolks; mix this well together, and roll them
into shapes like very small sausages, pointed at each end like a foreign
cigar. Flour these on the outside, and throw them into boiling water.
These can be used for garnishing purposes for the vast majority of
vegetarian dishes. They can be flavoured if wished with grated nutmeg,
chopped parsley, and a few savoury herbs.


OMELETS.--It is a strange fact, but not the less true, that to get a
well-made omelet in a private house in this country is the exception and
not the rule. A few general remarks on making omelets will, we hope, not
be out of place in writing a book on an exceptional style of cookery, in
which omelets should play a most important part.

First of all, we require an omelet-pan, and for this purpose the cheaper
the frying-pan the better. The best omelet-pan of all is a copper one,
tinned inside. Copper conveys heat quicker than almost any other metal;
consequently, if we use an ordinary frying-pan, the thinner it is the
quicker will heat be conveyed.

It is very essential that the frying-pan be absolutely clean, and it will
be found almost essential to reserve the omelet-pan for omelets only. A
frying-pan that has cooked meat should not be used for the purpose; and
although in vegetarian cookery a frying-pan has not been used in this