Cream the yolks with the sugar, then add the whites beaten to a stiff froth, melt the butter in a small frying-pan. Add the flavouring (vanilla, lemon, etc.) to the eggs, mix well, pour into the frying-pan, cook for 2 to 3 minutes, double it and shake it off on to a hot plate. While the omelet is cooking, pass a knife round the edges of it and shake the pan to keep it from sticking. Cheap Trifle. Time—½ hour. 3 sponge cakes, jam, juice of 1 lemon, ½ pint of milk, 1 egg, 1 dessertspoonful cornflour, 1 oz. loaf sugar. Cut the sponge cakes in halves, spread them with jam, place them on a dish and sprinkle the lemon juice over them (sherry may be used if preferred). Put the milk and sugar on to boil, beat the egg and cornflour up together, and pour the boiling milk on to them; then stir the mixture over the fire till it thickens, but do not let it boil. When the custard is thick enough, pour it over the sponge cakes, and set the dish aside to cool. Decorate if liked with preserved fruit. Yorkshire Pudding. This can be made with milk instead of water, as on page 51, and eaten with sugar or treacle. The same applies to _Batter Pudding_. ------------------------------------------------------------------------ BREAKFAST DISHES. Cauliflower au Gratin. Time—¾ hour. 1 cauliflower, 1 oz. butter, 1 oz. flour, 1 gill water, 2 or 3 tablespoonfuls cream or ½ pint milk, 2 oz. grated cheese; pepper, salt, and a little cayenne to taste. Boil the cauliflower, remove all the green leaves, put it in a pudding-basin which has been greased and sprinkled with raspings, with the flower upwards, and press it into shape. Melt the butter, mix the flour in smoothly, add the water and stir well over the fire for 5 minutes, then add the cream or milk, the seasoning and half the grated cheese, and heat the sauce. Pour the sauce over the cauliflower, and sprinkle the rest of the cheese over the top. Brown it in a quick oven. Chocolate. Time—½ hour. 4 oz. chocolate, 2 gills water, 1 pint milk. Grate the chocolate, put it in the saucepan with the water, set it on the fire and stir with a wooden spoon till the mixture becomes rather thick, then work it very quickly for a few minutes with the spoon. Stir in the boiling milk gradually and serve. Cocoa. Time—10 minutes. 2 teaspoonfuls cocoa, 1 teaspoonful cold water or milk, 1 teacupful boiling water or milk. Mix the cocoa to a smooth paste with the cold water, pour the boiling water gradually over it, and boil it for 3 minutes. Cocoa Nibs. Time—6 hours. ½ lb. cocoa nibs, 2 quarts water.