Beat the egg slightly, add the milk and seasonings, put the butter in the hot omelet pan and, when melted, turn in the mixture. As it cooks, draw the edges toward the centre until the whole is of a creamy consistency, brown quickly underneath, fold, and turn on a hot platter. Serve at once. Serves one. _Scrambled Eggs_ Double the quantity of milk given for Creamy Omelet and stir all the time while cooking. _Foamy Omelet_[A] 1 egg 1/8 tsp. salt 1 tbsp. milk or water 1/2 tsp. butter Cayenne or white pepper Beat the yolk of the egg until creamy, add seasoning and milk. Beat the white until stiff, but not dry, cut and fold into the yolk carefully. Heat an omelet pan, rub the bottom and sides with the butter, and turn in the omelet, spreading it evenly on the pan. Cook gently over the heat until the omelet is set and evenly browned underneath. Put it into a hot oven for a few minutes, to dry slightly on top, fold, and serve immediately. Serves one. METHOD OF WORK Devote one half of the class period to a discussion of the structure of the egg and the effect of heat upon it. Use simple experiments or watch the poached egg, to make a study of the changes produced in the egg by the application of heat. If the pupils are sufficiently experienced, let them work together in small groups, first scrambling an egg, then making an omelet. Demonstrate the cooking of the omelet before the entire class. Serve the egg dishes carefully while hot. [A] The omelet recipes given are for individual portions. To make a large omelet, multiply the quantity of each ingredient by the number of eggs used. The best results will be obtained by making an omelet of not more than four eggs, as larger omelets are difficult to cook thoroughly and to handle well. A two-egg omelet will serve three people. A four-egg omelet will serve six people. LESSON XII: SIMPLE DESSERTS--CUSTARDS SUBJECT-MATTER A custard is a combination of eggs and milk, usually sweetened and flavoured, and either steamed, or baked as cup custard, or cooked in a double boiler as soft custard. The whole egg may be used or the yolks alone. The yolks make a smoother, richer custard. The eggs must be thoroughly mixed, but not beaten light, the sugar and salt added, and the milk scalded and stirred in slowly. The custard must be strained through a fine sieve and cooked at a moderate temperature. It is desirable to strain a custard, in order to remove the cords and pieces of the membrane which inclosed the yolk. The cup custard should be strained before cooking, the soft custard may be strained afterwards. A soft custard is cooked over water and is stirred constantly until done. When done, the froth disappears from the surface, the custard is thickened and coats the spoon and sides of the pan, and there is no sign of curdling. If the custard is cooked too long, it becomes curdled. If it becomes curdled, put it into a pan of cold water and beat until smooth.