Page:Everyday Luncheons.djvu/153

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Make a plain omelet, pour over it rum, kirsch, or brandy, ignite, and send to the table blazing. Serve as soon as the fire has gone out.

 

Soak half a cupful of bread-crumbs in half a cupful of milk, and mix with six well-beaten eggs before cooking.

 

Make the cream sauce, mix half a cupful of it with the omelet before cooking. Spread the rest of it on the outermost half of the omelet, finish and fold as usual.

 

Following directions given above, acceptable omelets may be made of dried beef, cold, cooked kidney, chicken liver, sausage meat, bacon, tongue, chicken, cauliflower, or other vegetables, anchovy butter, creamed potatoes, or any salt-fish remnant.

 

Sweet omelets are delicious. A teaspoonful of powdered sugar should be added to the eggs 