Omelets
Simple diet is best; for many dishes bring many diseases.—Pliny.
Simple diet is best; for many dishes bring many diseases.—Pliny.
PLAIN OMELETBeat the yolks and whites of three eggs separately; allow one tablespoonful of milk to each egg. Stir the milk and yolks of the eggs well together and season with salt; then with a spoon carefully fold in the stiffly beaten whites of the eggs. Turn all into a hot frying-pan, sufficiently buttered to prevent sticking. Cook rather quickly, being careful not to burn. Carefully lift the edges of the omelet while cooking, with a knife or spoon, that it may be equally cooked. When well set, double one part over the other, remove to a warm dish, and serve at once, as an omelet is not so good when cold. It should be very light and tender, and nicely browned.FRUIT OMELETPrepare as above, spreading a thin layer of any kind of jelly over one half before folding the other half over it; add a sprinkle of sugar if desired.BREAD OMELETFor each person allow one egg, three tablespoonfuls of milk, and one tablespoonful of finely grated bread crumbs; beat well together, and add a little salt, butter a deep plate or shallow pan, pour in the mixture, and bake in the oven until well set.MACARONI OMELETTake a small handful of macaroni broken into small pieces, drop into hot water, and boil until tender; drain. Heat a cupful of milk to boiling, and stir in two even tablespoonfuls of flour rubbed smooth in a little cold milk. Stir until thickened; remove from the fire, add the macaroni, a few bits of chopped parsley, and four eggs well beaten; season with salt; pour all into a hot, buttered dish, sprinkle with a small handful of bread crumbs, and place in the oven till nicely browned; then turn out on a hot, flat dish, and serve with brown sauce.
Beat the yolks and whites of three eggs separately; allow one tablespoonful of milk to each egg. Stir the milk and yolks of the eggs well together and season with salt; then with a spoon carefully fold in the stiffly beaten whites of the eggs. Turn all into a hot frying-pan, sufficiently buttered to prevent sticking. Cook rather quickly, being careful not to burn. Carefully lift the edges of the omelet while cooking, with a knife or spoon, that it may be equally cooked. When well set, double one part over the other, remove to a warm dish, and serve at once, as an omelet is not so good when cold. It should be very light and tender, and nicely browned.
Prepare as above, spreading a thin layer of any kind of jelly over one half before folding the other half over it; add a sprinkle of sugar if desired.
For each person allow one egg, three tablespoonfuls of milk, and one tablespoonful of finely grated bread crumbs; beat well together, and add a little salt, butter a deep plate or shallow pan, pour in the mixture, and bake in the oven until well set.
Take a small handful of macaroni broken into small pieces, drop into hot water, and boil until tender; drain. Heat a cupful of milk to boiling, and stir in two even tablespoonfuls of flour rubbed smooth in a little cold milk. Stir until thickened; remove from the fire, add the macaroni, a few bits of chopped parsley, and four eggs well beaten; season with salt; pour all into a hot, buttered dish, sprinkle with a small handful of bread crumbs, and place in the oven till nicely browned; then turn out on a hot, flat dish, and serve with brown sauce.