The century cook book

on the other half, and let cook for a moment longer. In transferring from the frying pan to the dish on which it is to be served, hold the frying pan in the left hand, slip a knife under the lower end of the omelet, lift a little, give the pan a little shake, and the omelet will be on the dish in good shape. An omelet can be equally well cooked by putting in the oven and baking instead of frying. Oyster Omelet. Proceed as in plain omelet, and just before folding over, cover one-half with well drained oysters, season with salt and pepper and pour over them a tablespoon- Eggs 89 ful of melted butter; fold the omelet and set in the oven for two or three minutes, until the oysters are cooked through. Serve at once. Cheese Omelet. Beat together two eggs, two tablespoonfuls of grated cheese, and a scant half cupful of milk; when well beaten proceed as in plain omelet, and serve hot. Ham or Beef Omelet. For ham or beef omelet, proceed as in plain, and as soon as it is " set" in the pan, sprinkle with cooked ham or beef, chopped fine; fold over and serve. Mushroom Omelet. Chop half a can of mushrooms that have been thoroughly drained, mix with four well beaten eggs and proceed as in plain omelet, putting a little more butter in the pan than for plain. Om.elet Soufl9.ee. Needed: Six eggs, 5 oz. of pounded sugar, flavoring of vanilla, orange-flower water, or lemon rind; 3 oz. of butter, i dessertspoonful of rice flour. Separate the yolks from the whites of the eggs, add to the former the sugar, the rice flour, and either of the above flavorings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it onto a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle only powdered sugar over the souffle, and serve it immediately. Rum Omelet. Beat the yolks of six eggs with six tablespoonfuls of milk; when well beaten add the whites, which must be beaten to a stiff froth, mix well together; put a lump of butter the size of an egg in the frying pan, and when hot pour in the eggs; when browned on the under side, set 90 Eggs in the oven for five minutes; double as you take from the pan, cover with pulverized sugar and pour over all a gill of best Jamaica rum; burn the rum until the alcohol is exhausted, basting all the time. Jam Omelet. Needed: Six eggs, four oz. of butter, 3 tablespoonfuls of apricot, strawberry, or any jam that may be preferred. Make the omelet by receipt No. i and leave flat in the pan. When quite firm, and nicely browned on one side, turn it carefully onto a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into three or four portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over. Always sprinkle sweet omelets with sifted sugar before being sent to table.