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To Preserve Eggs
To Keep Egg Yolks
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Tomato With Egg
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Sweet Omelet For One
Sweet Almond Omelet
Eggs Poached In Tomato Sauce
White Sauce Omelet
Eggs With Cream Dressing
CORN OMELET(Eggs) - (The International Jewish Cook Book)
Take one-half cup of canned corn and chop it very fine (or the same
amount cut from the cob). Add to that the yolk of one egg, well beaten
with pepper and salt to taste, and two tablespoons of cream. Beat the
white of the egg very stiff and stir in just before cooking. Have the
pan very hot and profusely buttered. Pour the mixture on, and when
nicely browned, turn one half over the other, as in cooking other
GREEN CORN OMELETFrom MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.
Beat separately and very lightly the whites and yolks of eight eggs.
To one tablespoon of flour add one-half teaspoon of baking powder and
one-half cup of sweet milk. Add the beaten yolks and lastly the beaten
whites of the eggs. Have ready a hot frying pan, with a generous
amount of melted butter, into which pour, a cupful at a time, the
mixture. As soon as it _sets_, lift carefully the one half over
upon the other, and when done remove to a hot plate and serve
immediately. This omelet is exceedingly light and is sufficient for
four or five persons.
Corn OmeletTake cold boiled corn and after cutting the grains through the middle,
scrape it from the cob. Make a plain omelet, and have the corn with very
little milk heating in a saucepan, seasoning to taste. When the omelet
is ready to turn, put the corn by spoonfuls over half the top, and fold
the omelet over. Serve at once.
Corn OmeletBoil one half dozen ears of corn, cut corn from the cob; beat four eggs
separately, add to the corn the beaten yolks, salt and pepper, put in
the whites last, fry in a pan with plenty of butter.
13 Corn OmeletGrate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of
sugar, salt and pepper to taste, and the yolks of 4 well-beaten eggs.
Beat the whites and stir in the last thing, put bits of butter on top
and bake a rich brown.
Corn OmeletTake the well-filled ears of corn, cut the kernels down the center,
being careful not to loosen them from the cob; then takeout the pulp by
pressing downward with a knife. To 3 tablespoons of corn pulp add the
well-beaten yolks of 3 eggs and a little salt. Beat the whites of the
eggs to a stiff froth, mix with the corn, and put in a hot pan with a
little butter. Cover, and place where it will not burn. When done, fold
over and serve on a hot dish.
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