OMELETTES,
AND OTHER EGG PREPARATIONS.
Bread Omelette. Ingredients: One cup of bread crumbs, one cup of boiled milk, four eggs, a little salt. Mode: Soak the crumbs in the milk for an hour, then beat up the eggs and mix them in, season with salt and pepper if liked. Fry slowly, and when done cut into squares and serve. Omelette Souffle. Ingredients: Six eggs, four spoonsful of powdered sugar, the grated rind of one lemon. Mode: Separate the yolks from the whites of the eggs, mix the sugar with the yolks and the grated rind of the lemon. Then heat the whites to a stiff froth, mix them in lightly, and beat all together a few minutes. Butter a shallow pie dish, pour in the omelette, sprinkle with sugar, and bake in the oven a light brown. Serve directly it is cooked on a hot water dish if possible. Sufficient for four persons. Time: Seven or eight minutes. Average cost, 8d. Eggs and Milk (Breakfast Dish). Ingredients: Milk, eggs, pepper and salt. Mode: Set some milk on the fire, and when boiling break the eggs into it without beating, season, and cook slowly, stirring now and then. When done pour into a deep dish and serve with toast. Time: Ten minutes. Anchovy Eggs. (A Nice Supper Dish). Ingredients: Five or six eggs, grated cheese, one tablespoonful of |
butter, dry mustard, salt, pepper, one tablespoonful of anchovy sauce or paste.
Mode: Boil the eggs until hard, cool in water so that the shells will peel off easily. Remove the shells and cut the eggs in halves, scoop out the yolks, and cut the tips off the ends of the whites so they will stand upright. Put the yolks in a basin with some grated cheese, the butter, mustard, salt, pepper, and anchovy sauce or paste. Rub all together till quite a smooth paste, and then fill up the whites of the eggs, raising it high in the centre. Put into a hot oven for a few minutes to heat through before sending to table, heap some grated cheese over and round them. This dish can be prepared in the morning and just heated half-an-hour or so before supper. Sour Milk Fritters. Ingredients: Three eggs, two tablespoonsful of sugar, one pint of sour milk or buttermilk, sufficient flour to make a batter, half a teaspoonful soda. Mode: This batter must be mixed an hour or two before frying. Beat up the eggs with the sugar and sour milk, then stir in sufficient flour to make a batter that will pour easily, but be sure to mix in with the flour the baking soda. Whenever using either baking powder or soda mix it with the flour dry. Let the mixture stand an hour or so, and when frying use plenty of fat in your pan, and let it be boiling when you begin. Fry in small cakes, about a third of a cup of batter to each. They will bubble all over as they cook, and brown very quickly. Serve sprinkled with sugar.
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