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. VEGETABLES GREEN VEGETABLES (General Remarks). I have not given recipes for the cooking of plain greens, as they are prepared very much alike everywhere in England. There are a number of recipes in this book giving savoury ways of preparing them, and I will now make a few remarks on the cooking of plain vegetables. The English way of boiling them is not at all a good one, as most of the soluble vegetable salts, which are so important to our system, are lost through it. Green vegetables are generally boiled in a great deal of salt water; this is drained off when they are tender, and the vegetables then served. A much better way for all vegetables is to cook them in a very small quantity of water, and adding a small piece of butter (1 oz. to 2 lb. of greens) and a little salt. When the greens are tender, any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. A great number of them, such as _Cabbages, Savoys, Brussel sprouts, Scotch kail, turnip-tops, &c., &c._, can be prepared this way. In the case of vegetables like _asparagus, cauliflower, sea kale, parsnips, artichokes, carrots_ or _celery_, which cannot always be stewed in a little water, this should be saved as stock for soups or sauces. Most of these vegetables are very nice with a white sauce; carrots are particularly pleasant with parsley sauce.