Page:The White House Cook Book.djvu/258

 234 EGGS AND OMELETS,

ONION OMELET.

MAKE a plain omelet, and when ready to turn spread over it a tea- spoonful each of chopped onion and minced parsley; then fold, or, if preferred, mix the minces into the eggs before cooking.

JELLY OMELET.

MAKE a plain omelet, and just before folding together, spread with some kind of jelly. Turn out on a warm platter. Dust it with

powdered sugar.

BREAD OMELET. No. 1.

BREAK four eggs into a basin and carefully remove the treadles; have ready a tablespoonful of grated and sifted bread; soak it in either milk, water, cream, white wine, gravy, lemon juice, brandy or rum, according as the omelet is intended to be sweet or savory. Well beat the eggs together with a little nutmeg, pepper and salt ; add the bread, and, beating constantly (or the omelet will be crumbly), get ready a frying pan, buttered and made thoroughly hot; put in the omelet ; do it on one side only ; turn it upon a dish, and fold it double to prevent the steam from condensing. Stale sponge-cake, grated biscuit, or pound cake, may replace the bread for a sweet omelet, when pounded loaf sugar should be sifted over it, and the dish deco- rated with lumps of currant jelly. This makes a nice dessert.

BREAD OMELET. No. 2,

LET one teacupful of milk come to a boil, pour it over one teacup- ful of bread crumbs and let it stand .a few minutes. Break six eggs into a bowl, stir (not beat) till well mixed; then add the milk and bread, season with pepper and salt, mix all well together and turn into a hot frying pan, containing a large spoonful of butter boiling hot. Fry the omelet slowly, and when b 'own on the bottom cut in squares and turn again, fry to a delicate brown and serve hot.

Cracker omelet may be made by substituting three or four rolled crackers in place of bread.

BAKED OMELET.

BEAT the whites and yolks of four or six eggs separately ; add to the yolks a small cup of milk, a tablespoonful of flour or cornstarch, a teaspoonful of baking powder, one-half teaspoonful of salt, and, lastly,

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