465. +Huckleberry Omelet+ is made the same way as Strawberry Omelet. Omelets of blackberries, peaches, stewed or preserved fruit, such as cherries, plums, etc., are also made the same way.
466. +Orange Omelet.+-- Prepare an omelet the same as for Strawberry Omelet; pare and cut fine 4 oranges, remove pits and white skin, mix the pulp of oranges with sugar and finish the same as Strawberry Omelet.
467. +Jelly Omelet+ is made the same way as Strawberry Omelet, using jelly instead of strawberries.
468. +Omelette à la française.+-- Break 6 eggs into a kettle, beat them with an egg beater until they foam and add 1 teaspoonful salt and a little pepper; place a large frying or omelet pan with 1 heaping tablespoonful butter over slow fire; as soon as butter is hot pour in the eggs and draw them with a spoon slowly from the side of pan to the center; when nearly thick let it stand for a few minutes without stirring and let it get on the underside a light brown; fold it over from both sides and turn onto a dish with the folded side underneath. Some finely minced chives or parsley may be mixed into the eggs before baking.
469. +Charlotte of Apples, No. 1.+-- Pare and quarter 10 good sized apples (greening or pippin) and cut each quarter into slices; put them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls sugar and the grated rind of ½ orange or 1 lemon; cover and let them stew till apples are soft, but not broken; then add ½ cup currant or apple jelly, ½ cup seedless raisins, the same quantity of currants, 2 tablespoonfuls finely cut citron and a little finely cut candied orange peel; cut a large, stale loaf of bread into thin slices about { ~VULGAR FRACTION ONE EIGHTH~} inch thick; cut each slice into rounds with a cake cutter or with the cover of a baking powder box, dip each round piece with one side into melted butter and fit them neatly in the bottom and sides of a 2-quart pudding dish with the buttered side towards the dish; lay the rounds so that they lap over one another; then fill the dish with the apples; cover them with a layer of the round pieces of bread with the buttered sides towards the apples; bake in a medium hot oven 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.