SWEET OMELET.

Six eggs, a tablespoonful of flour, a little sugar, nutmeg, pre-
serve. Beat the eggs very light, add the flour, sugar, and a
little nutmeg ; put this into an omelet-pan, stir till it sets ; loosen
the edge with a knife, spread over it with a spoon any kind of
preserve.; roll it up quickly and slip on to the serving-dish ;
sift on a little fine sugar.

TO MASH TURNIPS.

After having been boiled very tender and the water pressed
thoroughly from them, put them into a saucepan, and stir con-
stantly for some minutes over a gentle fire ; add a little cream,
salt, fresh butter and pepper ; continue to simmer and stir them
for five minutes longer, and then serve them.

BARLEY WATER.

Wipe very clean, by rolling it in a soft cloth, two tablespoon-
fuls of pearl barley ; put it into a quart jug, with a lump or two
of sugar and a grain or two of salt ; fill up the jug with boiling
water, and keep the mixture gently stirred for some minutes;
then cover it down and let it stand until perfectly cold. In
twelve hours, or less, it would be fit for use. After the barley
water has been poured off once, the jug may be filled with boil-
ing water a second time, and even a third time with advantage.
If not unpalatable to the invalid, a strip of lemon peel, cut thin,
may be added. A glass of calf’s-feel jelly is a great improve-
ment.

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