Page:The Boston cooking-school cook book (1910).djvu/144

 grains cayenne. This is improved by a small piece of red or green pepper, finely chopped, cooked with butter and onion.

Rich Omelet

2-1/2 tablespoons flour 3/4 teaspoon salt 1 cup milk 3 eggs 3 tablespoons butter

Mrs. E. A. Dwinell

Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon-colored, then add to first mixture. Heat iron frying-pan and put in two-thirds of the butter; when butter is melted, pour in mixture. As it cooks, lift with a griddle-cake turner so that uncooked part may run underneath; add remaining butter as needed, and continue lifting the cooked part until it is firm throughout. Place on hotter part of range to brown; roll, and turn on hot platter.

Omelette Robespierre

3 eggs 3 tablespoons hot water 1 tablespoon powdered sugar 1/8 teaspoon salt 1/2 teaspoon vanilla

Beat eggs slightly, and add remaining ingredients. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelet. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker.

Almond Omelet, Caramel Sauce

3 eggs 3 tablespoons caramel sauce Few grains salt 1/2 teaspoon vanilla

Beat yolks of eggs until thick and lemon-colored, add caramel, salt, and vanilla, and cut and fold in whites of eggs beaten until stiff and dry. Put three-fourths tablespoon butter in a hot omelet pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as Plain Omelet. Pour around

Caramel Sauce. Pour one cup sugar in omelet pan, and stir constantly, over hot part of range, until melted to a light brown syrup. Add three-fourths cup hot water, and let simmer ten minutes.