They are better made the day before they are to be eaten; they should be split a little all round, then toasted on both sides quite crisp ; rip them open quickly and don't attempt to spread butter on them, but lay it in little bits all over each piece ; put them together again; butter the outside, and cut them once across and set them in the oven for the butter to melt ; if you have eaten them this way, you will not be satisfied with hav- ing them merely made hot in the oven. QUICK BISCUIT. Chop a tablespoonful of butter or lard in two heaping cups of flour in which you have sifted a teaspoonful of baking-pow^der, and half one of salt; wet with milk or water enough✪ Quick Biscuit to make a soft dough that you can just Breakfast Breads, I 23 roll out ; roll it out half an inch thick and cut with a cutter into round cakes. BUTTERMILK PUPFS. To a quart of sharp buttermilk put half a teaspoonful of baking-soda ; taste ; if not sweet add a little more ; stir into it a teaspoonful of salt, one of sugar, and enough flour to make a thick batter✪ Buttermilk Puffs that will drop in lumps from a spoon ; mix it all up very quickly, then drop on a buttered baking-pan in little mounds. These require a yery hot oven, and will bake in seven minutes. If your buttermilk is not rich, rub a little butter into the flour till it is like sand ; these should only take about twelve minutes from the time you be- gin them till they are out of the oven ; they are de- licious. OHAPTEE XIX. OMELETTES. FEEi^CH OMELETTE. Break four eggs; beat them^ but not very much, just so that you can take them up without strings; put a piece of butter in a very clean smooth frying-pan and let it get hot but not burn; put a saltspoonful of salt in the eggs, and pour them in the pan; as the egg sets, shift it from the sides with a spoon that the uncooked part may run in its place; do not let it quite set; fold it half over; shake the pan and slip the omelette off on to a dish. This is the true French omelette✪ French Omelette. It has one drawback, it must be eaten at ojice or it will be tough and heavy. The addition of a little milk — a tabiespoonful to two eggs — tends to prevent it getting tough s^ quickly. Neither of these omelettes can be kept, not even for a minute, and for that reason where you are not sure of your cook, and do not want to make the dish with your own hands, I recommend the one mentioned on page 45. It is good till cold and always handsome, yet true ome- lette lovers would not approve of it. Any kind of savory omelette is but a variation on this plain one. TOMATO OMELETTE, (tWO WAYS). Make some good tomato sauce — see recipe — very hot, pour it in the dish round the omelette. 124 Omelettes, I 2 5 Or, Make some stewed tomato hot; lay two table- spoonfuls of it on the omelette before you double it oyer. #. OYSTER OMELETTE. Fricassee some oysters gCfe for oyster patties; lay them on the omelette before folding it. MUSHROOM OMELETTE. Use stewed mushrooms as directed for oysters and tomatoes. HAM OMELETTE^ May have a little coolced ham chopped and put in before frying, or delicately shaved cold ham may be made hot and laid between the omelette. In short, there are innumerable ways of varying ome- lettes which it would be mere repetition to give here. CHAPTER XX. GENERAL INSTRUCTIONS. CAKAMEL POE COLOKING.

AI-modernized reading of the original text

They are better made the day before they are to be eaten; they should be split a little all round, then toasted on both sides quite crisp ; rip them open quickly and don't attempt to spread butter on them, but lay it in little bits all over each piece ; put them together again; butter the outside, and cut them once across and set them in the oven for the butter to melt ; if you have eaten them this way, you will not be satisfied with having them merely made hot in the oven. QUICK BISCUIT. Chop a tablespoonful of butter or lard in two heaping cups of flour in which you have sifted a teaspoonful of baking-powder, and half one of salt; wet with milk or water enough to make a soft dough that you can just Breakfast Breads, I 23 roll out ; roll it out half an inch thick and cut with a cutter into round cakes. BUTTERMILK PUPFS. To a quart of sharp buttermilk put half a teaspoonful of baking-soda ; taste ; if not sweet add a little more ; stir into it a teaspoonful of salt, one of sugar, and enough flour to make a thick batter that will drop in lumps from a spoon ; mix it all up very quickly, then drop on a buttered baking-pan in little mounds. These require a very hot oven, and will bake in seven minutes. If your buttermilk is not rich, rub a little butter into the flour till it is like sand ; these should only take about twelve minutes from the time you begin them till they are out of the oven ; they are delicious. CHAPTER XIX. OMELETTES. FRENCH OMELETTE. Break four eggs; beat them, but not very much, just so that you can take them up without strings; put a piece of butter in a very clean smooth frying-pan and let it get hot but not burn; put a saltspoonful of salt in the eggs, and pour them in the pan; as the egg sets, shift it from the sides with a spoon that the uncooked part may run in its place; do not let it quite set; fold it half over; shake the pan and slip the omelette off on to a dish. This is the true French omelette. It has one drawback, it must be eaten at once or it will be tough and heavy. The addition of a little milk — a tablespoonful to two eggs — tends to prevent it getting tough so quickly. Neither of these omelettes can be kept, not even for a minute, and for that reason where you are not sure of your cook, and do not want to make the dish with your own hands, I recommend the one mentioned on page 45. It is good till cold and always handsome, yet true omelette lovers would not approve of it. Any kind of savory omelette is but a variation on this plain one. TOMATO OMELETTE, (TWO WAYS). Make some good tomato sauce — see recipe — very hot, pour it in the dish round the omelette. Omelettes, I 2 5 Or, Make some stewed tomato hot; lay two tablespoonfuls of it on the omelette before you double it oyer. #. OYSTER OMELETTE. Fricassee some oysters as for oyster patties; lay them on the omelette before folding it. MUSHROOM OMELETTE. Use stewed mushrooms as directed for oysters and tomatoes. HAM OMELETTE. May have a little cooked ham chopped and put in before frying, or delicately shaved cold ham may be made hot and laid between the omelette. In short, there are innumerable ways of varying omelettes which it would be mere repetition to give here. CHAPTER XX. GENERAL INSTRUCTIONS. CAKAMEL POE COLOKING.

Records on this page

Quick BiscuitButtermilk PuffsFrench Omelette

Catherine Owen's new cook book ..