one into each mould, sprinkle with salt and pepper, set in
pan of hot water, and cook until egg is firm. Remove from
moulds on octagon slices of toast, and pour around Tomato
Sauce II (see p. 270).
Eggs Mornay
_ Break egg and slip into buttered egg-shirrers,: allowing one or two eggs to each shirrer, according to size. Cover with White Sauce II (see p. 266), seasoned with one-third cup grated cheese, paprika, and yolks two eggs; cover with grated cheese and bake until firm.
Omelets
For omelets select large eggs, allowing one egg for each person, and one tablespoon liquid for each egg. Keep an omelet pan especially for omelets, and see that it is kept clean and smooth. A frying-pan may be used in place of omelet pan.
Plain Omelet
4 eggs 4 tablespoons hot water Ys teaspoon salt 1 tablespoon butter Few grains pepper 11 cups Thin White Sauce
Separate yolks from whites. To yolks add salt, pepper, and hot water and beat until thick and lemon-colored. Beat whites until stiff, cutting and folding them into first mix- ture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on range where it will cook slowly, occa- sionally turning the pan that omelet may brown evenly, When well “puffed” and delicately browned underneath, place pan on centre grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold, and turn on hot plat- ter, and pour around one and one-half cups Thin White Sauce.
Milk is sometimes used in place of hot water, but hot water makes a more tender omelet. A few grains baking powder are used by some cooks to hold up an omelet.
