with a fork break the cooked surface quickly, in several places around tho
edgo^ or prens the rj^K away frnm (ho sidf'S, letting tho uncooktii part run
under; (9) when the egi? is cot^ked. but still quite soft on tup, lift the pan
on one side, slip a knife under the nrnelet, atid carefully fold it through the
ecnter; (10) let it cook a moment to thicken any of the e^ that has nin
out; (11) place a hot dish over the pan, and invert the two in such a way
that the omelet will fall in the proper place; (12) press it into good shape;
(13) gamisJi it with parsley and serve at onc^e.
Variations: (1) Sprinkle a little finely chopjied parsley over the top;
(2) turn tiimato, H^c-hitmel, c>r mushrfH>m sauce on the dinh around the
nmelet; sprinkle! the top with chopped mushrooms^ if mushroom sauee is
used; (3) spread the omelet with chopped ham, oysters, or ehicken l^eforo
folding it, imti starve it with a sauce; (4) spread the onielet with creamed
peas or other vcKetahle licfore turning it, and serve it with white sauce;
(5) spread the omelet with jelly or jam l>efore folding it.
Ptijfij omdd: (1 ) Beat the whites of the eggs until they are dr>' (pajife 535) ;
(2) heat the yolks until thc^y are thick and lemon-colored; (3) add 3 table*
spoonK of water, !;4 teiL^^poon of salt, and a dash of pepper for cacli ',\ yolks,
and mix the ingretlients thon^ughly; (4) turn the mixture over the beaten
whitt^; (ii) cut and fold the whites into the yolk mixture; (6) turn the
mixture into a hot bulterefl pan; (7) cook it for 2 minutes over moderate
heat; (8) set it in the oven to cook the top slij^htly ; (9) when a knife thrust
into the center cornea out nearly cleiin, remove the omelet from the ovrn,
cut it across the center of the top at right angles to the handle, fold the part
nearest the handle over the othc>r part, and turn it on to a hot platter.
Varififimts: (1) To ^ egg-yolLs, add the grated rind of I orange, 3 table-
spoons of orange juice, and 3 tablei^fxiona of powder(Ml sugar, garnishing
tlin omelet with s^IjcihI orangfH and powdewKl sugar (this is a good ehafing-
di^h recipe); (2) add 2 tabk^poons of maraschino juice and Va *^''P of
chopped maraschino cherries tu the beaten yolks^ and garnish the omelet
with strawberry jatn and cherries.
Ofiiekt imtk a slorcht/ftmndatkm: (1) Make 1 eup of medium white sauce
(pagp 552); (2) stir into this the yolks of 5 eggs; (H) fold in the .stifHy
l>eaten whit(*8 of the eggs; (4) melt L tablesjioon of butter in an omelet pan;
(5) pour in the mixture, and cook it in the same way as a puffy omelet.
Variatitms: (1) Finely chopped ham, chicken* parboiled oysters, or
mushrooms^ may Ix* added with the white sauce to the yolks of eggs; (2) I
eup of grated pineapple, I teafipoon of lemon juice, and K cup of sugar,
may be addetl to the yolks; (3) oranges or strawberrie?;* may take the plnee
of pineapple, the antoiini of sugar defjcnding on the acidity of the fruit.
Firm eu.stnrtls.
Baked cu.^i(ird: { 1 ) Allow from 4 to 6 eggs or i» igg-ytilks^ ' ^ eu[> of .su^ar,
J4 teaspoon of siilt, and it few gratings of nutmeg, in I tjuart oi milk;
(2) scald the mUk; (3) beat the eggs slightly^ and add the salt and the
A
588 A MANUAL OF HOME-MAKING
4
Page 306
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
with a fork break the cooked surface quickly, in several places around tho
edgo^ or prens the rj^K away frnm (ho sidf'S, letting tho uncooktii part run
under; (9) when the egi? is cot^ked. but still quite soft on tup, lift the pan
on one side, slip a knife under the nrnelet, atid carefully fold it through the
ecnter; (10) let it cook a moment to thicken any of the e^ that has nin
out; (11) place a hot dish over the pan, and invert the two in such a way
that the omelet will fall in the proper place; (12) press it into good shape;
(13) gamisJi it with parsley and serve at onc^e.
Variations: (1) Sprinkle a little finely chopjied parsley over the top;
(2) turn tiimato, H^c-hitmel, c>r mushrfH>m sauce on the dinh around the
nmelet; sprinkle! the top with chopped mushrooms^ if mushroom sauee is
used; (3) spread the omelet with chopped ham, oysters, or ehicken l^eforo
folding it, imti starve it with a sauce; (4) spread the onielet with creamed
peas or other vcKetahle licfore turning it, and serve it with white sauce;
(5) spread the omelet with jelly or jam l>efore folding it.
Ptijfij omdd: (1 ) Beat the whites of the eggs until they are dr>' (pajife 535) ;
(2) heat the yolks until thc^y are thick and lemon-colored; (3) add 3 table*
spoonK of water, !;4 teiL^^poon of salt, and a dash of pepper for cacli ',\ yolks,
and mix the ingretlients thon^ughly; (4) turn the mixture over the beaten
whitt^; (ii) cut and fold the whites into the yolk mixture; (6) turn the
mixture into a hot bulterefl pan; (7) cook it for 2 minutes over moderate
heat; (8) set it in the oven to cook the top slij^htly ; (9) when a knife thrust
into the center cornea out nearly cleiin, remove the omelet from the ovrn,
cut it across the center of the top at right angles to the handle, fold the part
nearest the handle over the othc>r part, and turn it on to a hot platter.
Varififimts: (1) To ^ egg-yolLs, add the grated rind of I orange, 3 table-
spoons of orange juice, and 3 tablei^fxiona of powder(Ml sugar, garnishing
tlin omelet with s^IjcihI orangfH and powdewKl sugar (this is a good ehafing-
di^h recipe); (2) add 2 tabk^poons of maraschino juice and Va *^''P of
chopped maraschino cherries tu the beaten yolks^ and garnish the omelet
with strawberry jatn and cherries.
Ofiiekt imtk a slorcht/ftmndatkm: (1) Make 1 eup of medium white sauce
(pagp 552); (2) stir into this the yolks of 5 eggs; (H) fold in the .stifHy
l>eaten whit(*8 of the eggs; (4) melt L tablesjioon of butter in an omelet pan;
(5) pour in the mixture, and cook it in the same way as a puffy omelet.
Variatitms: (1) Finely chopped ham, chicken* parboiled oysters, or
mushrooms^ may Ix* added with the white sauce to the yolks of eggs; (2) I
eup of grated pineapple, I teafipoon of lemon juice, and K cup of sugar,
may be addetl to the yolks; (3) oranges or strawberrie?;* may take the plnee
of pineapple, the antoiini of sugar defjcnding on the acidity of the fruit.
Firm eu.stnrtls.
Baked cu.^i(ird: { 1 ) Allow from 4 to 6 eggs or i» igg-ytilks^ ' ^ eu[> of .su^ar,
J4 teaspoon of siilt, and it few gratings of nutmeg, in I tjuart oi milk;
(2) scald the mUk; (3) beat the eggs slightly^ and add the salt and the
A
588 A MANUAL OF HOME-MAKING
4