BAKED EGGS WITH VEGETABLES.
1. Prepare mashed potatoes or cooked spinach, finely
chopped and seasoned with butter, pepper and salt.
2. Place in a buttered casserole; smooth the top, then
make a depression for each egg.
3. Break each egg into a saucer, then carefully slip into
the hollow formed; season lightly.✪ Baked Eggs with Vegetables
4. Bake in a moderate oven until whites are set.
CREAMY EGG.
VsT.
f.g.
}4 slice.
3 eggs.
3 T. butter.
% T. salt,
f.g. pepper.
% c. milk.
Toast.
EGGS
119
1. Beat eggs slightly; add butter, seasonings and milk.
2. Cook over hot water.
3. As the mixture coagulates around the sides and bot-
tom, draw it away with spoon. Continue until all of
mixture is cooked.
4. Serve on toast; garnish with parsley.
Note. — When properly cooked, this mixture should have
the appearance of a firm custard, broken up. It should
not be stirred continuously nor cooked too long.
FOAMY OMELET.
1
f.g.
1 tb.
4 eggs.
^ T. salt,
f.g. pepper.
4 tb. milk.
2 T. butter.
1. Beat yolks of eggs; add seasonings and milk.
2. Beat whites until stiff, but not dry.
3. Heat an omelet pan, put in butter; have sides and
bottom of pan well buttered.
4. Cut and fold whites into yolk mixture.
5. Have pan very hot; turn in the omelet, spread evenly,
reduce heat.
6. Cook slowly until omelet is set; place in moderate oven
to dry slightly on top.
7. Fold; turn out; garnish and serve at once.
Note. — Finely chopped parsley may be folded into mixture.
VARIATIONS OF FOAMY OMELET
MEAT OR VEGETABLE OMELET.
1. Make as plain Foamy Omelet, folding in minced
chicken, veal, ham, bacon or fish. Vegetables, as cooked
peas or asparagus, may be added. Cook as Foamy Omelet ; or
2. Make and cook Foamy Omelet and when folding en-
close minced cooked meat or vegetables.
120
CANADIAN COOK BOOK
JELLY OMELET.
1. Omit pepper and one-half the salt from plain Foamy
Omelet; add 1 tb. sugar.
2. When cooked, spread with jelly, jam or marmalade.
3. Fold, turn out, sprinkle with fruit sugar.
1
f.g.
2T.
2 T.
ORANGE OMELET.
3 eggs.
li T. salt.
2 tb. fruit sugar.
23^ tb. orange juice.
1 T. lemon juice.
3^ T. orange rind, grated.
1 tb. butter.
Orange sections.
1. Combine and cook as Foamy Omelet.
2. Fold, turn out, sprinkle with fruit sugar and garnish
with orange sections.
CHEESE OMELET.
1. Make plain Foamy Omelet.
2. When cooked, sprinkle with grated cheese.
3. Fold, turn out, garnish and serve.
BREAD OMELET.
1
4 eggs.
2tb.
}/2 c. stale bread crumbs.
2tb.
}/2 c. milk.
^T.
M T. salt.✪ Creamy Egg
f.g.
Ys T. pepper.
2 T. butter.
1. Add milk to bread crumbs; soak 10 mins.
2. Add beaten yolk and seasonings.
3. Finish as Foamy Omelet.
CREAM SAUCE OMELET.
Mtb.
1 tb. flour.
M T. salt.
f.g.
f.g. pepper.
14 tb.
1 tb. butter.
c. milk.
2 eggs.
y2T.
2 T. butter.
EGGS
121
1. Cook first five ingredients as White Sauce.
2. Cool, add beaten yolks of eggs.
3. Finish as Foamy Omelet.
1
1 tb.
f.g.
1 T.
FRENCH OMELET.
4 eggs.
4 tb. milk.
K T. salt.
H T. pepper.
1 tb. butter.✪ French Omelet
Beat eggs until yolk and white are well mixed.
Add seasonings and milk.
Have an omelet pan at low heat ; put in butter.
When melted, turn in the mixture.
As it cooks, lift up with a broad knife to allow liquid
to run underneath, until the whole mixture is lightly cooked.
6. Increase the heat to brown the omelet.
Page 36 · 4 recipe records on this page
Presented as published in 1924. 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
BAKED EGGS WITH VEGETABLES.
1. Prepare mashed potatoes or cooked spinach, finely chopped and seasoned with butter, pepper and salt.
2. Place in a buttered casserole; smooth the top, then make a depression for each egg.
3. Break each egg into a saucer, then carefully slip into the hollow formed; season lightly.
4. Bake in a moderate oven until whites are set.
CREAMY EGG.
VsT. f.g.
}4 slice.
3 eggs. 3 T. butter. % T. salt, f.g. pepper. % c. milk. Toast.
1. Beat eggs slightly; add butter, seasonings and milk.
2. Cook over hot water.
3. As the mixture coagulates around the sides and bottom, draw it away with spoon. Continue until all of mixture is cooked.
4. Serve on toast; garnish with parsley.
Note. — When properly cooked, this mixture should have the appearance of a firm custard, broken up. It should not be stirred continuously nor cooked too long.
FOAMY OMELET.
f.g. 1 tb.
4 eggs. ^ T. salt, f.g. pepper. 4 tb. milk. 2 T. butter.
1. Beat yolks of eggs; add seasonings and milk.
2. Beat whites until stiff, but not dry.
3. Heat an omelet pan, put in butter; have sides and bottom of pan well buttered.
4. Cut and fold whites into yolk mixture.
5. Have pan very hot; turn in the omelet, spread evenly, reduce heat.
6. Cook slowly until omelet is set; place in moderate oven to dry slightly on top.
7. Fold; turn out; garnish and serve at once.
Note. — Finely chopped parsley may be folded into mixture.
VARIATIONS OF FOAMY OMELET
MEAT OR VEGETABLE OMELET.
1. Make as plain Foamy Omelet, folding in minced chicken, veal, ham, bacon or fish. Vegetables, as cooked peas or asparagus, may be added. Cook as Foamy Omelet ; or
2. Make and cook Foamy Omelet and when folding enclose minced cooked meat or vegetables.
JELLY OMELET.
1. Omit pepper and one-half the salt from plain Foamy Omelet; add 1 tb. sugar.
2. When cooked, spread with jelly, jam or marmalade.
3. Fold, turn out, sprinkle with fruit sugar.
f.g. 2T. 2 T.
ORANGE OMELET.
3 eggs.
li T. salt.
2 tb. fruit sugar.
23^ tb. orange juice.
1 T. lemon juice.
3^ T. orange rind, grated.
1 tb. butter.
Orange sections.
1. Combine and cook as Foamy Omelet.
2. Fold, turn out, sprinkle with fruit sugar and garnish with orange sections.
CHEESE OMELET.
1. Make plain Foamy Omelet.
2. When cooked, sprinkle with grated cheese.
3. Fold, turn out, garnish and serve.
BREAD OMELET.
4 eggs.
2tb.
}/2 c. stale bread crumbs.
2tb.
}/2 c. milk.
^T.
M T. salt.
f.g.
Ys T. pepper.
2 T. butter.
1. Add milk to bread crumbs; soak 10 mins.
2. Add beaten yolk and seasonings.
3. Finish as Foamy Omelet.
CREAM SAUCE OMELET.
Mtb.
1 tb. flour.
M T. salt.
f.g.
f.g. pepper.
14 tb.
1 tb. butter.
c. milk.
2 eggs.
y2T.
2 T. butter.
1. Cook first five ingredients as White Sauce.
2. Cool, add beaten yolks of eggs.
3. Finish as Foamy Omelet.
1 tb.
f.g. 1 T.
FRENCH OMELET.
4 eggs. 4 tb. milk. K T. salt. H T. pepper. 1 tb. butter.
Beat eggs until yolk and white are well mixed. Add seasonings and milk. Have an omelet pan at low heat ; put in butter. When melted, turn in the mixture. As it cooks, lift up with a broad knife to allow liquid to run underneath, until the whole mixture is lightly cooked.
6. Increase the heat to brown the omelet.
Records on this page
Baked Eggs with VegetablesCreamy EggFoamy OmeletFrench Omelet