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"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.