Vegetarian Food

5 eggs, 1 tablespoonful of castor sugar, 2 tablespoonfuls of water, 2 oz. of butter,

some raspberry and currant jam. Melt the butter in an omelet pan, beat the eggs

well, stir in the sugar, and pour the mixture into the hot butter. Fry a pale golden

colour, and turn it on to a hot dish. Spread some jam on the omelet, double it, and

serve at once. The inside of the omelet should remain creamy.

½ pint of new milk, 4 eggs, cinnamon and sugar to taste, 1 oz. of butter, and 1

teaspoonful of Allinson fine wheatmeal. Smooth the wheatmeal with the milk, and

mix with the other ingredients. Make the butter boiling hot in a frying-pan, and fry

the omelet till lightly browned. Serve immediately with sugar sifted over it.

3 eggs, 2 oz. of butter, sugar to taste, 1 lemon, and ½ a teacupful of new milk. Whip

the yolks of the eggs well, adding the grated rind of the lemon, half the butter

melted, the milk, and sugar. Just before frying the omelet, add the lemon juice and

the whites of the eggs whipped to a stiff froth. Make the rest of the butter boiling hot

in an oval omelet pan, the size of the dish on which it is to be served, and fry till

lightly browned. Sift sugar over it, and serve immediately.

4 oz. of fine breadcrumbs, 2 eggs, 1-1/2 oz. of butter, ½ teaspoonful of powdered

herbs, pepper and salt to taste, ½ gill of boiling milk. Moisten the breadcrumbs with

the milk, add the eggs well beaten, the herbs and seasoning. Mix all well and

smoothly. Melt the butter in the frying-pan, spread the mixture in it, and fry the

omelet a golden brown both sides.

1 lb. of tomatoes, ½ lb. of breadcrumbs, 1 large Spanish onion, 3 eggs, 2 oz. of

butter, pepper and salt to taste. Stew the finely chopped onions in the butter for 20

minutes in a covered-up saucepan, add pepper and salt, cut the tomatoes up, add

these to the other ingredients. Let all simmer for 20 minutes; pour the mixture over

the breadcrumbs, add the eggs well beaten, mix all up thoroughly, and turn the

mixture into one or more well-buttered shallow tins. Bake the omelet in a quick oven

for 10 to 15 minutes.

6 eggs, 3 oz. of powdered sugar, 1 oz. of butter, 1 dessertspoonful of potato flour,

and 1 dessertspoonful of orangeflower water. Put the yolks of the eggs into a large

basin, add the sugar, potato flour, and orange water, and beat all well with a wooden

spoon for 10 minutes; beat the whites of the eggs to a stiff froth, and mix them

lightly with the other ingredients. Meanwhile beat the butter in the omelet pan; when

boiling pour the mixture into it, and fry the omelet over a gentle fire. When it begins

to set round the sides shake it very gently from side to side, and turn the omelet

neatly out on a buttered dish. Set it in the oven for about 10 minutes, and serve

immediately with a little castor sugar sifted over it.

4 eggs, 3 oz. of sifted castor sugar, the grated rind of ½ a lemon, 1 oz. of butter.

Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. Whip the

whites of the eggs to a very stiff froth, mix it with the other ingredients, pour the

mixture into a well-buttered pie-dish or cake tin, and bake the Soufflé in a

moderately hot oven from 10 to 15 minutes. Serve immediately.

Soak Allinson wholemeal bread in cold milk and water until soft, then rub smooth,

grate 1 onion, beat up 1 egg, and add a few flavouring herbs, and pepper and salt to

taste. Mix the whole together, put in a pie-dish, place a few small pieces of butter on

the top, and bake about ½ hour, or until done. Eat with vegetables and potatoes.