OMELETTE.

Beat very stiff two eggs, whites and yolks separately, add two
tablespoonfuls of milk and a little salt. Pour carefully into a
small frying pan, _hot_ and buttered. As soon as the egg is
_set_, slip a knife under one side and fold one side over the
other. Slip on a piece of toast and serve at once. A little finely
minced ham or parsley flavors it very well.

RENNET.

One pint of milk slightly warmed and sweetened and flavored, add
one large teaspoon of liquid rennet. Stir for a moment and set it
in a refrigerator. To be eaten with sugar and cream.

BOILED CUSTARD.

One pint of milk and 2 eggs. Beat the eggs, add the milk heated
almost to the boiling point. Stir in 2 tablespoonfuls of sugar.
Return to the double boiler, and cook for about 3 minutes,
stirring gently all the time. When done it will be about as thick
as cream. Be careful not to let it cook too much as it will
"separate" and be spoiled.

BAKED CUSTARD.

Same ingredients and proportions as for boiled custard, only let
milk be cold. Pour into custard cups. Stand these in a dripping
pan half full of warm water and bake in a pretty hot oven. Watch
carefully, bake 15 minutes.