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(Made Dishes.) - (The Lady's Own Cookery Book)

should be fried in a small frying-pan, made for the purpose; with a

small quantity of butter. Their great merit is to be thick; therefore

use only half the number of whites that you do of yolks of eggs. The

following ingredients are the basis of all omelets: parsley, shalot, a

portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps,

oysters, &c.

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4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and half water
Separate eggs; mix salt, pepper, baking powder, corn starch and milk
with yolks of eggs. Beat whites until light and mix in well with
yolks. Put into greased hot frying pan and cook slowly until well
puffed up. Dry out in oven, fold over in half and serve immediately on
hot platter, or if desired serve with tomato sauce page 36 added
before omelet is folded.

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Eggs And Omelets

To Test Eggs

Dissolve an ounce of salt in ten ounces of water; add the

eggs. Good ones will sink, indifferent eggs will swim, and bad eggs will

float, even in pure water.

Fresh eggs are more transparent in the centre.

Old eggs are transparent at the top.

Eggs may be kept a long time by covering them with beeswax dissolved in

warm olive or cotton-seed oil. Use one third wax to two thirds oil.

Baked Eggs

Mince half a pound of lean boiled ham, add an equal

quantity of cracker crumbs. Moisten and spread the mixture over a

platter; scoop out four round holes as large as an egg, and drop an egg

from the shell into each hole; season with salt, cayenne, and butter;

put the dish in the oven, and serve when the eggs are cooked.

The crumbs should be moist enough to take almost a crust when baked.


As a rule, an omelet is a wholesome and inexpensive dish, yet

one in the preparation of which cooks frequently fail, owing to

carelessness of detail. With a little attention the housewife can easily

become the perfect cook in this branch, as well as others.

The flavoring and the ingredients used may be varied indefinitely; but

the principle is always the same. In making an omelet care should be

taken that the omelet pan is hot and dry. To insure this, put a small

quantity of lard into the pan; let it simmer a few minutes, and remove

it; wipe the pan dry with a towel, and put in a little fresh lard, in

which the omelet may be fried. Care should be taken that the lard does

not burn, as it would spoil the color of the omelet.

It is better to make two or three small omelets than one very large one,

as the latter cannot be well handled by a novice.

The omelet made of three eggs is the one recommended for beginners.

Break the eggs separately; put them into a bowl, and whisk them

thoroughly with a fork. (The longer they are beaten, the lighter will be

the omelet.) Add a teaspoonful of milk, and beat up with the eggs; beat

until the last moment before pouring into the pan, which should be over

a hot fire. As soon as the omelet sets, remove the pan from the hottest

part of the fire, slip a knife under it to prevent sticking to the pan;

when the centre is almost firm, slant the pan; work the omelet in shape

to fold easily and neatly; and, when slightly browned, hold a platter

against the edge of the pan, and deftly turn it out upon the hot dish.

Salt mixed with the eggs prevents them from rising, and when used the

omelet will look flabby; yet without salt it will taste insipid. Add a

little salt to it just before folding it and turning out on the dish.

Cheese Omelet

Beat up the eggs and add to them a tablespoonful of

grated Parmesan cheese; add a little more cheese before folding, and

turn out on a hot dish. Grate a little cheese over it before serving.

Omelet with Herbs

Beat up three eggs and add to them a teaspoonful of

chopped parsley, mixed with a few chives. Pour into the pan, and before

folding season with salt and pepper; fold, and turn out on a hot dish.

Onion Omelet

Cut up a small Spanish onion; fry it a light brown;

before folding the omelet add the onion, and turn out on a hot dish.

Oyster Omelet

Stew six oysters in their own liquor for five minutes;

remove the oysters, and thicken the liquid with a walnut of butter

rolled in flour; season with salt and cayenne; whisk this to a cream.

Chop the oysters, and add them to the sauce; simmer until the sauce

thickens. Beat up four eggs lightly, and add a tablespoonful of cream;

turn out into a hot pan, and fry a light gold color. Before folding the

omelet entirely, place the oysters with part of the sauce within, and

turn it over on a hot dish. The remainder of the sauce should be poured

round it.

Omelet au Rhum

Prepare an omelet as has been directed, fold it, and

turn out on a hot dish; dust a liberal quantity of powdered sugar over

it, and singe the sugar into neat stripes with a hot iron rod, heated on

the coals. Pour a wine-glassful of warmed Jamaica rum around it, and

when on the table set fire to it. With a tablespoon dash the burning rum

over the omelet, blow out the fire, and serve.

Spanish Omelet

Chop up half of a sweet Spanish pepper; peel and cut up

a large tomato; cut two ounces of ham into dice; mince three button

mushrooms and half an onion with a clove of garlic; season with salt,

cayenne, and capers. Put the onion and ham in a pan, and fry; add the

other ingredients, and simmer until a thick pulp; add this to an omelet

just before folding it and turning out on a dish. Pour a well-made

tomato sauce round it, and serve.

The ingredients may be varied to suite the taste.

Sweet Omelet

Beat up the eggs as usual, and, just before it is folded

in the pan, add a heaping tablespoonful of jelly, preserves, or other

ingredients that fancy may suggest.

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Fancy Omelets

After the little daughter has mastered this popular dish, show her how

to make it into a fancy one by adding various things. A small quantity

(half a cupful) of chopped ham stirred in before cooking, converts it

into a ham omelet, a cupful of cold boiled rice mixed thoroughly through

the uncooked eggs, a rice omelet, while a cupful of chopped meat--or

better, chopped chicken--will make a meat or chicken omelet. A delicious

green corn omelet has the pulp from two ears of green corn, grated from

the cob, added just before cooking. This should be given a slower fire

and more time. For a cheese omelet, sprinkle half a cupful of grated

cheese over the eggs after they are cooked before folding over.

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