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5 Kornlet Omelet

(February.) - (365 Luncheon Dishes)

Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour,

1/4 of a tablespoonful each of salt and pepper, then add gradually 1/2 a

cup of kornlet. When the mixture boils, remove from the fire and stir in

the yolks of three eggs beaten until thick, then fold in the whites of

the eggs beaten dry. Turn into an omelet pan, in which two

tablespoonfuls of butter have been melted. Spread evenly in the pan and

let cook until "set" on the bottom, then put into the oven. When a knife

cut down into the omelet comes out clean, score across the top at right

angles to the handle of the pan. Fold and turn onto a heated

dish Janet M. Hill, in "Boston Cooking School Magazine."

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