460. +Pannequets à la vanille.+-- Prepare some pancakes the same as in Pannequets Meringués, spread over boiled cream, roll each one up separately, cut them into two pieces, arrange them onto a round dish in a circle, sprinkle over some sugar and pounded macaroons and let them heat through slowly in the oven; serve with vanilla sauce.
461. +Pannequets Meringués.+-- Mix ½ cup sifted flour with ½ cup cream and add a pinch of salt, 2 whole eggs, the yolks of 6, 1½ tablespoonfuls sugar, 2 ounces finely pounded macaroons and 1 pint rich, sweet cream; mix all the ingredients well together and bake ½ hour before serving thin pancakes from this in an omelet pan; lay the pancakes on a round dish and spread over each a layer of cream the same as Beignets à la polonaise; put the cakes on top of one another; beat the 6 whites to a stiff froth, mix with ½ cup powdered sugar and spread this meringue all over the cakes; set dish in oven for a few minutes; put little bits of bright jelly on top and serve without sauce.
462. +Plain Omelet.+-- 3 eggs, 3 spoonfuls, ¼ teaspoonful salt and a pinch of white pepper; stir yolks, pepper, salt and milk together; beat the whites to a stiff froth and add the above mixture slowly to them, beating constantly; put a large frying or omelet pan over the fire with ½ tablespoonful butter; when hot pour in the omelet mixture; do not stir, but as the eggs set slip a broad-bladed knife under the omelet to keep it from burning on the bottom; when done slip the knife under one side of the omelet and double it over; slip it onto a warm plate and set for 2 minutes in a hot oven; serve at once.
463. +Rum Omelet.+-- Prepare an omelet the same as in foregoing recipe; when it comes from the oven dust thickly with granulated sugar; pour 4 tablespoonfuls best rum into a cup, light it with a match and pour while burning over the omelet; serve at once; as a dessert sufficient for 3 persons.
464. +Strawberry Omelet.+-- Wash and drain in a colander 1 pint strawberries, put them in a dish with ½ cup sugar and set aside until omelet is made. Ingredients for the omelet:--6 eggs, 1 tablespoonful cornstarch mixed with ¼ teaspoonful baking powder, ½ teaspoonful salt, ½ tablespoonful melted butter and 1 cup milk; stir the yolks, salt, flour, powder and milk together; beat the whites to a stiff froth and add the above mixture slowly to them, stirring constantly; put a large frying or omelet pan with ½ tablespoonful butter over the fire; when hot pour in ½ the omelet mixture; do not stir, but as the eggs set slip a broad-bladed knife under the omelet, to prevent burning on the bottom, and shake the pan to and fro; when the underside is a light brown set pan with omelet for a few minutes in oven; then scatter ½ the strawberries over the surface; slip the broad-bladed knife under one side of omelet and double in two, inclosing the fruit; dust over the top with powdered sugar and let it remain in oven till the next one is baked the same way; then serve at once; sufficient for a family of 6 persons.