Enquire within upon everything

1310. Miss Acton's Observations on Omelettes, Pancakes, Fritters, &c. "There is no difficulty in making good omelettes, pancakes, or fritters; and, as they may be expeditiously prepared and served, they are often a very convenient resource when, on short notice, an addition is required to a dinner. The eggs for all of them should be well and lightly whisked; the lard for frying batter should be extremely pure in flavour, and quite hot when the fritters are dropped in; the batter itself should be smooth as cream, and it should be briskly beaten the instant before it is used. All fried pastes should be perfectly drained from the fat before they are served, and sent to table promptly when they are ready. "Eggs may be dressed in a multiplicity of ways, but are seldom more relished in any form than in a well-made and expeditiously served omelette. This may be plain, or seasoned with minced herbs and a very little shalot, when the last is liked, and is then called Omelettes aux fines herbes; or it may be mixed with minced ham or grated cheese: in any case it should be light, thick, full-tasted, and fried only on one side; if turned in the pan, as it frequently is in England, it will at once be flattened and rendered tough. Should the slight rawness, which is sometimes found in the middle of the inside when the omelette is made in the French way, be objected to, a heated shovel, or a salamander, may be held over it for an instant, before it is folded on the dish.