Flour these on the outside, and throw them into boiling water.
These can be used for garnishing purposes for the vast majority of vegetarian dishes.

They can be flavoured if wished with grated nutmeg, chopped parsley, and a few savoury herbs.
OMELETS .-- It is a strange fact, but not the less true, that to get a well-made omelet in a private house in this country is the exception and not the rule.

A few general remarks on making omelets will, we hope, not be out of place in writing a book on an exceptional style of cookery, in which omelets should play a most important part.
First of all, we require an omelet-pan, and for this purpose the cheaper the frying-pan the better.

The best omelet-pan of all is a copper one, tinned inside.

Copper conveys heat quicker than almost any other metal; consequently, if we use an ordinary frying-pan, the thinner it is the quicker will heat be conveyed.
It is very essential that the frying-pan be absolutely clean, and it will be found almost essential to reserve the omelet-pan for omelets only.