The Aunts' Cook Book

Beat yolks and whites of eggs together, not too thoroughly. Add salt and pepper and dessert spoonful of cream to each egg. Turn into smooth, hot, buttered frying-pan. Keep lifting with knife until egg is set. Let brown. Turn with knife, right Eggs and Entrees 47 edge towards middle and left edge to meet it. Hold platter upside down over omelet, invert pan quickly and flop omelet onto platter. Garnish with parsley. For asparagus, jelly, mushroom, peas or ham omelet, have filling hot and pour a little onto omelet before folding but not enough to be sloppy. After omelet is on platter, pour remainder around but not over it. A four egg omelet is about the limit for easy handling. Aunt Elinor's Souffle Omelet Beat yolks and whites of eggs separately. Salt and pepper. (Omit pepper for all sweet omelets.) Add dessert-spoonful of milk to each egg. (Cream makes it too heavy.) Fold yolks gently into whites. Pour into smooth, hot, buttered fryingpan. Lift with knife so that liquid egg runs under. When browned, slip frying-pan into oven to set top of omelet. Take from oven and double in one fold. Hold platter upside down over it and flop it into it by inverting frying-pan quickly. This is the base for a rum omelet. Aunt Elinor's French Rum Omelet Make soufile omelet as above. Turn into fire-proof platter. Powder thickly with granulated sugar. Slip under gas until sugar caramels. Pour rum around it. Light and carry while blazing to the table. 48 £ggs and Entrees Aunt Emery's Tomato Eggs (for the chafing-dish) 1 pint of stewed tomatoes 1 teaspoonful sugar 1 tablespoonful of butter 4 eggs 1 small onion salt and pepper ^ tablespoonful flour Cook onion in butter until a light brown. Take out onion and add flour. Cook with butter 3 to 5 minutes and then add tomatoes, (which should be put through a colander before being brought to the table), sugar, salt and pepper. When sauce begins to thicken, drop in eggs and poach them in sauce. Have buttered toast ready and place an egg on each piece. Pour half a cup of sauce over each egg. Aunt Emery's Egg Timbales 1 tablespoonful butter J^ teaspoon salt 1 tablespoonful flour J^ teaspoon pepper % cup milk few grains of celery salt 3 eggs few grains cayenne 1 tablespoonful chopped parsley Make a sauce of the butter, flour and milk. Add yolks of eggs beaten until thick and lemon-colored. Then add seasonings. Beat whites of eggs till stiff and dry and fold into first mixture. Turn into individual molds (buttered) or into bakingdish and bake in a slow oven till firm. Serve with tomato cream sauce. Eggs and Entrees 49 Aunt Robbie's Eggs Benedict Split English muffins and toast them. Fry circular pieces of cold boiled ham, cut thin. Place one on each half of muffin. Poach eggs and put an egg on top of each piece of ham. Serve with Hollandaise sauce poured over them. Aunt Elinor's Egg and Tomato Have thick tomato sauce ready and hot, also 1 teaspoonful chopped green peppers for each portion, and rounds of buttered toast. Scramble eggs. Cover toast with sauce, then layer of eggs, a small spoonful of sauce and top with green peppers. Aunt Robbie's Baked Eggs Drop eggs in shallow buttered baking-dish. Cover with cracker crumbs, salt and pepper, and pour over them J^ cup of cream. Add bits of butter on top. Bake 5 to 7 minutes. Aunt Dell's Eggs a la Belle Otero Pare and bake several large potatoes. Cut lengthwise and take out all insides but a thin lining. Put into the shells some white sauce, (Brown or Bechemal sauce can be used) then a poached egg, then more sauce to which has been added some finely chopped ham. Sprinkle grated cheese on top and brown in oven. so Eggs and Entrees Aunt Elinor's Spinach and Egg