The bride's cook book

Hold an omelet pan by the handle with the left hand. With a caseknife make 2 one-half-inch incisions opposite each other at right angles to handle. Place knife under the part of omelet nearest handle, tip pan to nearly a vertical position. By carefully coaxing the omelet with knife, it will fold and turn without breaking. OYSTER OMELET Mix and cook Plain Omelet. Fold in one pint oysters, which have been parboiled and drained from their liquor, and cut in halves. Turn on, platter and pour around white sauce. HAM OMELET 11/2 Tablespoon Cornstarch 1 Cup Milk 3 Eggs 1 Tablespoon Butter Yz Cup Minced Ham Cook the cornstarch in the milk. Add the beaten eggs and ham and beat again. Melt the butter in an omelet pan, and add the omelet. Serve very hot OMELET AU GRATIN 1 Teaspoon Cornstarch 1/2 Cup Milk 4 Eggs Y2 Cup Grated Cheese Season to Taste Mix like ham omelet. SPANISH OMELET 2 Tablespoons Melted Butter 1 Tablespoon Chopped Onion 2 Tablespoons Cornstarch VA Tablespoons Barley Flour 1% Cups Strained Tomatoes 1 Tablespoon Chopped Sweet Pepper 1 Tablespoon Capers 2 Tablespoons Chopped Mushroom Dash of Tobasco 4 Eggs •/2 Teaspoon Salt Pepper to Taste Brown the onion in the butter and add the flour and cornstarch. Stir in the tomato, stirring till it thickens, and add one-quarter of a teaspoon of salt and the tobasco. Beat the eggs till well mixed, add the water, and season with J^ teaspoon of salt and pepper to taste. Cook on a buttered omelet pan. Spread part of sauce over it, fold and dress with the remainder of the sauce. CURRIED EGGS 1 Slice Onion 2 Tablespoons Melted Butter V/z Tablespoons Cornstarch Yz Tablespoon Flour (Barley) 1 Teaspoon Curry Powder •4 Teaspoon Salt 11/4 Cups Milk 5 Hard-boiled Eggs, Cut Lengthwise in Quarters Brown the onion in the butter and add the flour and cornstarch; stir in the milk, stirring till it thickens, and season. Add the eggs and cook long enough to heat thoroughly. Serve at once with hot boiled rice. CREAMED POACHED EGGS Poach Eggs in Hot Salted Water Place on Platter and Cover with Sauce Made as Follows: 1/2 Cup Rich Milk 1 Tablespoon Butter Y2 Tablespoon Cornstarch Salt and Pepper to Taste Combine as white sauce. Pour over poached eggs. EGGS IN TOMATO CUPS Eggs Tomatoes Cream Sauce Cut a slice from stem end of tomato, scrape out the center and sprinkle the cavity with a few drops of vinegar. Break and carefully drop a raw egg in each. Place apart on a buttered pan and bake in a moderate oven until the eggs are set. Serve with cream sauce. EGGS A LA SUISSE 4 Eggs 1/2 Cup Cream 1 Tablespoon Butter or Butter Substitute 3 Tablespoons Grated Cheese Salt Pepper Cayenne Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve. (Good with rice.) EGGS A LA GOLDENROD Hard Boiled Eggs Cream Sauce Parsley Salt and Pepper to Taste Prepare cream sauce. Remove the yolks from the whites of the eggs. Slice the whites and add them to the cream sauce. Force the yolks through a potato ricer or strainer, and sprinkle them over the top of cream sauce and whites, which have been arranged on a platter. Season and garnish with parsley.