You might in the way of fresh fruits use some of the strawberries that
are of respectable flavor and price now. Get a box some day of the
best-looking ones you can find, and sort them over. Save out about
half of them, the fairest ones in the lot, cut in halves, and put them
in a bowl with two heaping tablespoonfuls of sugar, a piece of orange
peel, and two teaspoonfuls of rum, and set them in a cool place. Press
the remainder of the strawberries through a fine sieve, and sweeten
well. Make an omelet of six eggs, and before folding over fill it with
the cut-up strawberries, without any of the liquid. Dish the omelet,
sprinkle with powdered sugar, and pour around it the juice of the
strawberries, to which has been added the liquid from the halved
strawberries. It's a delicate dish, indeed, and you will find that it
will be a favorite at any table.