Prepare an omelet as has been directed, fold it,
and turn out on a hot dish ; dust a liberal quantity
of powdered sugar over it, and singe the sugar into
neat stripes with a hot iron rod heated on the
coals. Pour a wineglassful of warmed Jamaica rum✪ Omelet au Rhum
around it, and when on the table set fire to it ; with
a tablespoon dash the burning rum over the omelet ;
blow out the fire, and serve. — Breakfast Dainties:
Thomas J. Murrey. White , Stokes, & Allen, Pubs.
Bread Omelet.
One cup of fine bread-crumbs moistened with half
a cup of sweet milk ; three eggs beaten separately
and thoroughly, adding the whites last ; season with
salt and pepper to taste. Put in the skillet or fry-
ing-pan a good piece of butter✪ Bread Omelet, and when hot, pour
in the omelet. Leave on the stove a short time, and
then finish cooking in a warm oven. — Mrs. Matilda
J. Anders 07i.
Plain Omelet.
Break four eggs into a large bowl; beat them
thoroughly; season with salt and pepper; take a
tablespoonful of flour, and mix very smoothly in a
small teacupful of sweet milk, then pour it into the
bowl with the eggs, and beat all well ; have ready a
skillet very hot, with a good lump of butter✪ Plain Omelet melted
86
HAM OMELET.
in it. Pour in the omelet, and as soon as it becomes
“ set ” in the middle, turn very carefully. Serve
hot.
Ham Omelet.
“Two eggs, four ounces of butter, half a salt-
spoonful of pepper, two tablespoonfuls of minced
ham✪ Ham Omelet. Mince the ham very finely, without any fat,
and fry it for two minutes in a little butter ; then
make the batter for the omelet, stir in the ham, and
proceed as in the case of a plain omelet. Do not
add any salt to the batter, as the ham is usually suffi-
ciently salt to impart a flavor.”
Asparagus Omelet.
“Boil some tender fresh-cut asparagus in very
little water with a small portion of salt ; or, what is
better still, steam the asparagus without water until
it is tender ; chop it very fine, mix it with the yolks
of five and whites of three well-beaten eggs ; add
two tablespoonfuls of sweet cream✪ Asparagus Omelet; fry, and serve
quite hot.”
Spanish Omelet.
Chop up half of a sweet Spanish pepper; peel
and cut up a large tomato ; cut two ounces of ham
into dice ; mince three button mushrooms and half
an onion with a clove of garlic ; season with salt,
cayenne, and capers✪ Spanish Omelet. Put the onion and ham in a
pan, and fry ; add the other ingredients, and simmer
until a thick pulp ; add to this an omelet just before
folding it, and turning out on a dish.. Pour a well-
made tomato-sauce round it, and serve.
OMELET FRITTERS.
8/
The ingredients may be varied to suit the taste.
— Breakfast Dainties : Thomas J. Murrey.
White, Stokes, & Allen, Pubs.
Omelet Fritters.
Make two or three thin omelets, adding a little
sweet basil✪ Omelet Fritters to the usual ingredients ; cut them into
small pieces, and roll them into the shape of olives ;
when cold, dip them into batter, or enclose them into
puff-paste, fry, and serve them with fried parsley. —
American Home Cook-Book. Dick & Fitzgerald,
Pubs.
Soft-boiled Eggs.
Put the eggs in a warm saucepan✪ Soft-boiled Eggs, and cover with
boiling water. Let them stand where they will keep
hot, but not boil, for ten minutes. This method will
cook both whites and yolks. — New Cook-Book :
Miss Parloa. Estes & Lauriat, Pubs. (By perl)
There is always a best way of doing every thing, if it be to boil an
egg. — R. W. Emerson.
Scrambled Eggs. ✪ Scrambled Eggs
Page 34 · 9 recipe records on this page
Presented as published in 1887. 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
Prepare an omelet as has been directed, fold it, and turn out on a hot dish ; dust a liberal quantity of powdered sugar over it, and singe the sugar into neat stripes with a hot iron rod heated on the coals. Pour a wineglassful of warmed Jamaica rum around it, and when on the table set fire to it ; with a tablespoon dash the burning rum over the omelet ; blow out the fire, and serve. — Breakfast Dainties: Thomas J. Murrey. White , Stokes, & Allen, Pubs.
Bread Omelet.
One cup of fine bread-crumbs moistened with half a cup of sweet milk ; three eggs beaten separately and thoroughly, adding the whites last ; season with salt and pepper to taste. Put in the skillet or frying-pan a good piece of butter, and when hot, pour in the omelet. Leave on the stove a short time, and then finish cooking in a warm oven. — Mrs. Matilda J. Anderson.
Plain Omelet.
Break four eggs into a large bowl; beat them thoroughly; season with salt and pepper; take a tablespoonful of flour, and mix very smoothly in a small teacupful of sweet milk, then pour it into the bowl with the eggs, and beat all well ; have ready a skillet very hot, with a good lump of butter melted
HAM OMELET.
in it. Pour in the omelet, and as soon as it becomes “ set ” in the middle, turn very carefully. Serve hot.
Ham Omelet.
“Two eggs, four ounces of butter, half a saltspoonful of pepper, two tablespoonfuls of minced ham. Mince the ham very finely, without any fat, and fry it for two minutes in a little butter ; then make the batter for the omelet, stir in the ham, and proceed as in the case of a plain omelet. Do not add any salt to the batter, as the ham is usually sufficiently salt to impart a flavor.”
Asparagus Omelet.
“Boil some tender fresh-cut asparagus in very little water with a small portion of salt ; or, what is better still, steam the asparagus without water until it is tender ; chop it very fine, mix it with the yolks of five and whites of three well-beaten eggs ; add two tablespoonfuls of sweet cream; fry, and serve quite hot.”
Spanish Omelet.
Chop up half of a sweet Spanish pepper; peel and cut up a large tomato ; cut two ounces of ham into dice ; mince three button mushrooms and half an onion with a clove of garlic ; season with salt, cayenne, and capers. Put the onion and ham in a pan, and fry ; add the other ingredients, and simmer until a thick pulp ; add to this an omelet just before folding it, and turning out on a dish.. Pour a wellmade tomato-sauce round it, and serve.
OMELET FRITTERS.
8/
The ingredients may be varied to suit the taste. — Breakfast Dainties : Thomas J. Murrey.
White, Stokes, & Allen, Pubs.
Omelet Fritters.
Make two or three thin omelets, adding a little sweet basil to the usual ingredients ; cut them into small pieces, and roll them into the shape of olives ; when cold, dip them into batter, or enclose them into puff-paste, fry, and serve them with fried parsley. — American Home Cook-Book. Dick & Fitzgerald, Pubs.
Soft-boiled Eggs.
Put the eggs in a warm saucepan, and cover with boiling water. Let them stand where they will keep hot, but not boil, for ten minutes. This method will cook both whites and yolks. — New Cook-Book : Miss Parloa. Estes & Lauriat, Pubs. (By perl)
There is always a best way of doing every thing, if it be to boil an egg. — R. W. Emerson.
Scrambled Eggs.
Records on this page
Omelet au RhumBread OmeletPlain OmeletHam OmeletAsparagus OmeletSpanish OmeletOmelet FrittersSoft-boiled EggsScrambled Eggs