Grease your skillet, put in about a quart of boiling water,
two or three tablespoonfuls of chile and plenty of salt. Drop
in as many eggs as you wish to serve. When done take up
with a skimmer, pour off some of the chile, if there seems to
be too much for the quantity of eggs ; mix a tablespoonful of
flour with enough butter to make it smooth✪ Eggs Poached in Chile ; stir in the chile,
and when thick pour it over the eggs. Serve on toast.
Miss H. Knickerbocker.
120
LANDMARKS CLUB COOK BOOK.
SCALLOPED EGGS.
Eight eggs boiled hard and chopped fine, half onion grated,
an equal amount of fine bread crumbs as chopped eggs. Mix
and season with salt and pepper. Put in baking dish, cover
with milk, bits of butter on top✪ Scalloped Eggs. Bake twenty minutes.
Mrs. Jerry Conroy.
SCRAMBLED EGGS AND MUSHROOMS.
After scrambling the eggs, which have been seasoned with
cream, salt and pepper, add the mushrooms. The quantity of
mushrooms should equal that of the eggs — half and half.
Cook all together a moment longer ; season to taste, and serve
hot on toast.
Mrs. Von Schmidt.
CHEESE OMELET.
Four eggs, six soda crackers, half a cup of grated cheese.
Break the crackers into small pieces, pour enough boiling wa-
ter or milk over them to soften them ; beat the eggs well, sepa-
rating whites from yolks if vou like the omelet very light;
put in the crackers ; lastly add the cheese. Have the butter
or other fat very hot✪ Cheese Omelet and fry light brown ; turn over and fry
the other side. It can be baked in hot oven also. Stale bread,
soaked in cold water and crumbled up, may be substituted for
crackers.
Miss Flora Golsh.
OMELET WITH KIDNEY.
Boil a mutton or other kidney, and when cooked, cut it into
thin slices. Beat six eggs together with one tablespoonful
of flour and one teacupful of milk, seasoning with
a little grated nutmeg and salt. Melt a piece of but-
ter✪ Omelet with Kidney in a frying pan, pour in the omelet mixture, and
stir it over the fire until it is firm; then lay the slices of
kidney on top, and fold it over. When cooked, slip the ome-
let on to a hot dish, over which has been spread a folded nap-
kin, and serve at once.
Mrs. M. J. Connell.
RUM OMELET.
Break six eggs into a bowl, and add two tablespoonfuls of
powdered sugar and one-fourth a teaspoonful of salt; beat
with a fork for a moment only. Put two tablespoonfuls of
EGGS.
121
"butter into an omelet-pan ; melt the butter without burning it,
pour in the eggs, and shake the pan (or use a fork) to detach
the cooking egg from the side of the pan. Continue until all
the egg is partly set, then fold the omelet ; let stand a moment
to brown delicately, then turn on to a serving-dish. Pour
half a cup of hot Jamaica rum✪ Rum Omelet over the omelet; set on fire
and serve at once.
Miss M. T. Etchkmendy.
CHERRY OR APPLE OMELET. ✪ Cherry or Apple Omelet
Page 74 · 7 recipe records on this page
Presented as published in 1903. 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
Grease your skillet, put in about a quart of boiling water, two or three tablespoonfuls of chile and plenty of salt. Drop in as many eggs as you wish to serve. When done take up with a skimmer, pour off some of the chile, if there seems to be too much for the quantity of eggs ; mix a tablespoonful of flour with enough butter to make it smooth ; stir in the chile, and when thick pour it over the eggs. Serve on toast.
Miss H. Knickerbocker.
SCALLOPED EGGS.
Eight eggs boiled hard and chopped fine, half onion grated, an equal amount of fine bread crumbs as chopped eggs. Mix and season with salt and pepper. Put in baking dish, cover with milk, bits of butter on top. Bake twenty minutes.
Mrs. Jerry Conroy.
SCRAMBLED EGGS AND MUSHROOMS.
After scrambling the eggs, which have been seasoned with cream, salt and pepper, add the mushrooms. The quantity of mushrooms should equal that of the eggs — half and half. Cook all together a moment longer ; season to taste, and serve hot on toast.
Mrs. Von Schmidt.
CHEESE OMELET.
Four eggs, six soda crackers, half a cup of grated cheese. Break the crackers into small pieces, pour enough boiling water or milk over them to soften them ; beat the eggs well, separating whites from yolks if vou like the omelet very light; put in the crackers ; lastly add the cheese. Have the butter or other fat very hot and fry light brown ; turn over and fry the other side. It can be baked in hot oven also. Stale bread, soaked in cold water and crumbled up, may be substituted for crackers.
Miss Flora Golsh.
OMELET WITH KIDNEY.
Boil a mutton or other kidney, and when cooked, cut it into thin slices. Beat six eggs together with one tablespoonful of flour and one teacupful of milk, seasoning with a little grated nutmeg and salt. Melt a piece of butter in a frying pan, pour in the omelet mixture, and stir it over the fire until it is firm; then lay the slices of kidney on top, and fold it over. When cooked, slip the omelet on to a hot dish, over which has been spread a folded napkin, and serve at once.
Mrs. M. J. Connell.
RUM OMELET.
Break six eggs into a bowl, and add two tablespoonfuls of powdered sugar and one-fourth a teaspoonful of salt; beat with a fork for a moment only. Put two tablespoonfuls of
"butter into an omelet-pan ; melt the butter without burning it, pour in the eggs, and shake the pan (or use a fork) to detach the cooking egg from the side of the pan. Continue until all the egg is partly set, then fold the omelet ; let stand a moment to brown delicately, then turn on to a serving-dish. Pour half a cup of hot Jamaica rum over the omelet; set on fire and serve at once.
Miss M. T. Etchkmendy.
CHERRY OR APPLE OMELET.
Records on this page
Eggs Poached in ChileScalloped EggsScrambled Eggs and MushroomsCheese OmeletOmelet with KidneyRum OmeletCherry or Apple Omelet