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(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

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From 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.

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Corn Omelet

Take 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.

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Corn Omelet

Boil 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.

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13 Corn Omelet

Grate 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.

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Corn Omelet

Take 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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