Put two table spoonfuls of butter in a shallow frying pan. Add a table
spoonful of water to each egg. Half a dozen eggs are quite enough for
four people. Add a half tea spoonful of salt, and a salt spoonful of
pepper.
Give two or three beats--enough to break the eggs; turn them into the
frying pan, on the hot butter. Constantly scrape from the bottom of
the pan with a fork, while they are cooking. Serve with a garnish of
broiled bacon and toast.
Pull apart a quarter of a pound of chipped beef, cover with boiling
water, let it stand ten minutes, drain and dry. Put it into a saucepan
with two level table spoonfuls of butter, four eggs, beaten until they
are well mixed, and a dash of pepper. Stir with a fork until the eggs
are "set." EGGS SCRAMBLED WITH LETTUCE
Remove the outside leaves from one head of lettuce; wash, dry, and
with a very sharp knife cut them into shreds. Chop up enough onion
to make a table spoonful. Put a table spoonful of butter into a saucepan,
add the onion, shake until the onion is soft, then add half a dozen
eggs, beaten without separating until well mixed, but not light. Add
a half tea spoonful of salt, a half salt spoonful of pepper and the
shredded lettuce. Stir with a fork until the eggs are "set," turn
at once onto a heated platter, garnish with triangular pieces of toast
and send to the table.
This is, perhaps, one of the most difficult of all dishes to make.
When, however, you have accomplished the art, you have one of the most
satisfactory desserts. Like the preceding recipe, it must be made
at the last moment and sent from the oven directly to the table.
The eggs must be beaten to just the right point and the oven must
be very hot.
Get everything in readiness before beginning to make the soufflé.
Select a bowl, perfectly clean, and arrange the star tube and pastry
bag, if you are going to use one. If not, get out a baking dish. Sift
half a dozen table spoonfuls of powdered sugar. Separate half a dozen
eggs. Put three of the yolks aside (as you will only use three), and
beat the other three until creamy. Beat the whites until they are very
stiff but not dry or broken. Now add three table spoonfuls of the sifted
powdered sugar.
Beat for fully ten minutes. Then add the beaten yolks, the grated rind
of a lemon and at the last a table spoonful of lemon juice. Mix carefully
and quickly, but thoroughly. Put four or five table spoonfuls of this
in the bottom of a platter, or baking dish. Put the remaining quantity
quickly in the pastry bag, and press it out into roses. It is easier
to make it in small rosettes all over the foundation. Dust quickly
with the remaining three table spoonfuls of sugar. Bake in a quick
oven until golden brown. This will take about five minutes.
Serve immediately. To be just right, this must be hot to the very centre,
crisp on top, moist underneath. If baked too long, the moment the top
is touched it will fall, becoming stringy and unpalatable.
Omelette soufflés are frequently flavoured with rum, which must be
mixed with the sugar. Sometimes they are sprayed with sherry just as
they are taken from the oven. They may be built up into different forms,
and garnished with candied or maraschino cherries, or Chopped nuts.
A plain French omelette is, perhaps, one of the most difficult of all to make.
things to make; that is, it is the most difficult to have well made
in the ordinary private house. Failures come from beating the eggs
until they are too light, or having the butter too hot, or cooking
the omelette too long before serving.
In large families, where it is necessary to use a dozen eggs, two omelette
s will be better than one. A half a dozen -egg omelette is quite easily
handled. Do not use milk; it toughens the eggs and gives an unpleasant
flavour to the omelette. An "omelette pan," a shallow frying
pan, should be kept especially for omelette s. Each time it is used
rub until dry, but do not wash. Dust it with salt and rub it with brown
paper until perfectly clean.
To make an omelette : First, put a table spoonful of butter in
the middle of the pan. Let it heat slowly. Break the eggs in a bowl, add
a table spoonful of water to each egg and give twelve good, vigorous
beats. To each half a dozen eggs allow a salt spoonful of pepper, and,
if you like, a table spoonful of finely Chopped parsley. Take the eggs,
a limber knife and the salt to the hob. Draw the pan over the hottest
part of the fire, turn in the eggs, and dust over a half tea spoonful
of salt. Shake the pan so that the omelette moves and folds itself
over each time you draw the pan towards you. Lift the edge of the omelette
, allowing the thin, uncooked portion of the egg to run underneath.
Shake again, until the omelette is "set." Have ready heated
a platter, fold over the omelette and turn it out. Garnish with parsley,
and send to the table.
If one can make a plain French omelette , it may be converted into
many, many kinds.
This is one of the most delicious of all the luncheon dishes. Put
two table spoonfuls of butter, a pound of mushrooms, sliced, 4 oz of
cold milk and a tea spoonful of salt into a saucepan. Cover and cook
slowly for twenty minutes. Make two half a dozen -egg omelette s. Turn
them, side by side, on a large heated platter, pour over the fresh
mushrooms and serve at once.
Beat half a dozen eggs. Add half a dozen table spoonfuls of water.
Add a salt spoonful of pepper, a table spoonful of finely Chopped parsley,
a tea spoonful of onion juice. Put half a dozen thin slices of bacon
in the omelette pan. Cook slowly until all the fat is tried out. Remove
the bacon, add a table spoonful of Chopped onion. Cook until the onion
is lightly brown, turn in the eggs and finish the same as a plain omelette.
Turn onto a heated platter, garnish with red and green peppers, and,
if you like, put two table spoonfuls of stewed tomatoes at each end
of the omelette.
Drain, wash, and drain again twenty-five oysters. Throw them into
a hot saucepan and shake until the gills curl. Rub together two level
table spoonfuls of cornflower and two of butter. Drain the oysters,
put the liquor into a half-pint cup, add enough cold milk to fill the
cup. Add this to the butter and cornflower. When boiling, add the oysters,
a level tea spoonful of salt and a dash of red pepper. Make a half
a dozen -egg omelette , turn it onto a heated dish, arrange the oysters
around the omelette , pour over the cream sauce, and send to the table.
Make a plain omelette with half a dozen eggs, turn it on a heated
platter. Dust it with powdered sugar, and score it across the top with
a red-hot poker. Dip four lumps of sugar into Jamaica rum and put them
on the platter. Put over the omelette four table spoonfuls of rum;
touch a lighted match to the rum, and carry the omelette to the table,
burning.
Baste it with the burning rum until the alcohol is entirely burned
off.
This is a very good way to make sweetbreads do double duty. Boil a
pair of sweetbreads until they are tender. Remove the membrane, cut
them into slices; make a cream sauce. Add the sweetbreads, and, if
you like, a half can of Chopped mushrooms. Make a half a dozen -egg
omelette, arrange the slices of sweetbread around the omelette and
pour over the cream sauce.
Beat half a dozen eggs. Add a half pint of rather thick stewed tomatoes,
a level tea spoonful of salt and a salt spoonful of pepper. Beat the
eggs and tomatoes together, and make precisely the same as a plain
omelette.
Do not, however, add water, as the tomatoes answer the purpose.
Make a plain omelette from half a dozen eggs, have ready a half pint
of cream sauce, and either a can or a bundle of cooked asparagus. Cut
off the tips, preserving the lower portions for another dish. When
the omelette is turned onto the heated platter, put the asparagus tips
at the ends, cover them with cream sauce, pour the rest of the cream
sauce in the platter, not over the omelette.
Beat half a dozen eggs until they are thoroughly mixed. Add 4 oz of
thick cream, four table spoonfuls of grated cheese, a salt spoonful
of black pepper and a half tea spoonful of salt. Mix and finish the
same as plain omelette.
This is a sweet baked omelette , and is served the same as one would
serve an omelette soufflé.
half a dozen eggs.
4 oz of water.
1/2 a lemon's yellow rind, grated.
4 oz of thick cream.
4 oz of granulated sugar.
1 tea spoonful of vanilla or orange flower water.
1 small bit of cinnamon
Put the sugar, water, cinnamon and lemon rind over the fire, boil until
it spins a thread and stand aside to cool. Separate the eggs; beat
the yolks until creamy, and add the cream, then the strained syrup.
Add the vanilla, and when cool fold in the well-beaten whites.
Turn at once into a shallow silver or granite dish, dust thickly with
powdered sugar and bake in a quick oven until brown.
Beat half a dozen eggs until thoroughly mixed. Add 4 oz of cream,
a table spoonful of finely Chopped parsley, a salt spoonful of pepper
and a half tea spoonful of salt. Finish the same as a plain omelette.
Serve on a heated platter and put over a little thin Spanish sauce.
Chop up enough chives to make a table spoonful. Add a table spoonful
of parsley, a table spoonful of finely Chopped onion, and, if you have
it, a little of the green tops of celery. Mix this with half a dozen
eggs, add half a dozen table spoonfuls of water and beat. Make the
same as a plain omelette.
3 tomatoes.
4 eggs.
1 tea spoonful of onion juice.
1 level tea spoonful of salt.
1 salt spoonful of pepper.
2 table spoonfuls of butter
Peel the tomatoes, cut them into halves and squeeze out the seeds.
Cut the tomatoes into small bits, put them into a saucepan with the
salt, pepper and butter; when these are hot add the eggs, beaten until
well mixed, stir until the eggs are "set," turn into a heated
dish, garnish with toast and send to the table.
Put two table spoonfuls of butter and two Chopped onions over hot
water until the onion is soft and thoroughly cooked. Peel four tomatoes,
cut them into halves and press out the seeds. Then cut each half into
quarters, add four Spanish peppers cut in strips, a level tea spoonful
of salt and a dash of red pepper. Cook until the tomato is soft. Make
a half a dozen -egg omelette. Turn it onto a heated platter, put the
tomato mixture at the ends, and send at once to the table.
Put two table spoonfuls of butter in a saucepan with four table spoonfuls
of Chopped onion. Cook until the onion is tender. Then add four Chopped
Spanish peppers, two table spoonfuls of thick tomato, or one whole
raw tomato cut into bits, four sliced cooked okra, a tea spoonful of
salt, a dash of pepper. Let these cook twenty minutes.
Make a half a dozen -egg plain omelette , using bacon fat instead of
butter for the cooking. Remove the slices of bacon before they are
too hard, as they must be used for a garnish. Turn the omelette onto
a heated platter, pour around it the pepper mixture, garnish with the
bacon, and send to the table. Canned mushrooms may be added, if desired.
4 eggs.
8 oz of mashed potatoes.
2 level table spoonfuls of butter.
1 table spoonful of Chopped parsley.
1 level tea spoonful of salt.
1 salt spoonful of pepper
Beat the eggs, without separating, until thoroughly mixed; add them
gradually to the mashed potato, beating all the while; add the salt
and pepper. Put the butter into a good-sized saute or omelette pan;
when hot, turn the ingredients into the pan, and smooth it down with
a pallet knife. Let this cook slowly until nicely browned; fold it
over as you would a plain omelette , and turn onto a heated dish. The
parsley may be sprinkled over the top, or added to the mixture.
Put three eggs into a bowl, and three into another bowl. Add three
table spoonfuls of water to each, and beat. Have two omelette pans,
in which you have melted butter. Grate an apple into one bowl, and
into the other put a little salt and pepper. Stand two table spoonfuls
of jelly in a dish over hot water while you cook the omelette s. Proceed
as for plain omelette. The one to which you have added the apple, turn
out on a plate. Before folding the other, put in the centre the softened
currant jelly, then fold it and turn it out by the side of the other
omelette. Dust both with powdered sugar, and send at once to the table.
Serve a portion of each.
Make a half a dozen -egg omelette. Have ready one pint of cooked peas,
or a can of peas, seasoned with salt, pepper and butter. Just before
folding the omelette put a table spoonful of peas in the centre, fold,
and turn out on a heated platter. Pour the remaining quantity of peas
around the omelette , and send at once to the table. If you like, you
may pour over, also, a half pint of cream sauce.
Allow one egg to each person. Have everything in readiness. The maraschino
cherries must be drained free from the liquor. Separate the eggs. Beat
the whites until they are stiff. Add a level table spoonful of powdered
sugar to each white, and beat until dry and glossy. Add the yolks of
three eggs. Mix quickly. Add the grated rind of one lemon and a table
spoonful of lemon juice. Heap this into individual dishes.
Make a tiny little hole in the centre and put in a maraschino cherry,
leaving the hole large enough to hold a table spoonful of the liquor
when the omelette is ready to serve; dust it with powdered sugar, bake
in a quick oven about three minutes, take it from the oven, pour in
the maraschino juice and send _at once_ to the table. These will fall
if baked too much, but when well made and served quickly, is one of
the daintiest of desserts.
half a dozen eggs.
1 can of shrimps or its equivalent in fresh shrimps.
1 green pepper.
1/2 pint of strained tomato.
1/2 tea spoonful of salt
Beat the eggs until well mixed, without separating. Put the butter
in a saucepan, add the pepper, Chopped; shake until the pepper is soft,
add the tomato and all the seasoning, and the shrimps. Bring to boiling
point, push to the back of the hob where it will simmer while you scramble
the eggs. Put the scrambled eggs on toast in the centre of a platter,
pour over and around the shrimp mixture and send to the table.