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1036
Enquire within upon everything
·
Robert Kemp Philp
495
"The
pan
for
frying
it
should
be
quite
small;
for
if
it
be
composed
of
four
or
five
eggs
only,
and
then
put
into
a
large
one,
it
will
necessarily
spread
over
it
and
be
thin,
which
would
render
it
more
like
a
pancake
than
an
omelette;
the
only
partial
remedy
for
this,
when
a
pan
of
proper
size
cannot
be
had,
is
to
raise
the
handle
of
it
high,
and
to
keep
the
opposite
side
close
down
to
the
fire,
which
will
confine
the
eggs
into
a
smaller
space.
No
gravy
should
be
poured
into
the
dish
with
it,
and,
indeed,
if
properly
made,
it
will
require
none.
Lard
is
preferable
to
butter
for
frying
batter,
as
it
renders
it
lighter;
but
it
must
not
be
used
for
omelettes.
Filled
with
preserves
of
any
kind,
it
is
called
a
sweet
omelette."
1311.
Baked
Pears.
Take
twelve
large
baking
pears;
pare
and
cut
them
into
halves,
leaving
on
about
half
an
inch
of
the
stem.
Take
out
the
core
with
the
point
of
a
knife,
and
place
the
pears
thus
prepared
close
together
in
a
block
tin
saucepan,
the
inside
of
which
is
quite
bright,
and
whose
cover
fits
quite
close.
Put
to
them
the
rind
of
a
lemon
cut
thin,
with
half
its
juice,
a
small
stick
of
cinnamon,
and
twenty
grains
of
allspice;
cover
them
with
spring
water,
and
allow
one
pound
of
loaf
sugar
to
a
pint
and
a
half
of
water:
cover
up
close,
and
bake
for
six
hours
in
a
very
slow
oven;--they
will
be
quite
tender,
and
of
a
good
colour.
Prepared
cochineal
is
generally
used
for
colouring
the
pears;
but
if
the
above
is
strictly
attended
to,
it
will
be
found
to
answer
best.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
