The Cook County cook book

CAKE OR COOKIE OMELETTE.— Prepare 1 tablespoon of grated and sifted crumbs and soak in milk, water, cream, white wine, gravy, lemon juice, brandy or rum, according to flavor and sweetness desired. Thoroughly beat together 4 eggs with a little nutmeg, pepper and salt, now add the crumbs and beat constantly (or the omelette will be crumbly) until the frying-pan is buttered and made thoroughly hot; pour in the omelette; cook till set; turn it on a dish; fold double and serve. For a sweet omelette, stale sponge cake, grated cookies, sweet crackers or pound cake may be used, and lumps of currant jelly should decorate it. Sift pounded loaf sugar over it when served. — Mrs. D. C. Allen, Arlington Heights, 111. CHEESE OMELETTE.— Take a tablespoon of grated cheese for each egg used. Beat the eggs slightly, add ^ teaspoon of butter, salt, cayenne, and half of the cheese. Melt remaining butter, add mixture, and cook until firm, without stirring. Add remainder of cheese as the omelette begins to thicken. When nicely browned, turn out on a hot dish. A little cheese may be grated over it before serving. — Mrs. A, A. Alton, Glen View, 111. CHICKEN OR TONGUE OMELETTE.— Mince quite fine 1 cup of chicken or tongue in 1 teacup of cream or milk, mix and warm 1 tablespoon of flour. Make a plain omelette and spread on this mixture just before folding it over. This is better than using the dry, minced chicken or omelette. — Mrs. A. L. Farrell, Bensen, 111. CREAMY OMELETTE.— Beat number of eggs desired lightly with a spoon until you can take up a spoonful. Add a scant yi teaspoon of salt, J^ a saltspoon of pepper, 4 tablespoons of milk or cream, and mix well. Butter a hot omelette pan, and before the butter browns, turn in the mixture. Then, with the point of a fork, pick or lift up the cooked egg from the center and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole is of a soft, creamy consistency, then place it over a hotter' part of the fire to brown slightly, fold, and turn out as usual. — Mrs. Ben Dunn, Palatine, 111. CORN OMELETTE.— 4 eggs, ^ cup of milk, 1 tablespoon of butter. Beat 4 eggs, and add to them salt, pepper, J/^ cup milk, and 1 pt. of cold boiled corn. Fry like a plain omelette. — Mrs. Frank Darling, Kenilworth, 111. OMELETTE WITH DATES.— Beat the whites of 6 eggs to a stiff froth; beat 3 yolks and add juice of H lemon and 3 tablespoons of powdered sugar, fold in the whites carefully and add 12 dates. iHave a baking dish well buttered, turn the omelette in and bake in a hot oven till a golden brown. Serve at once. — E. G. Harris, Winnetka, 111. FANCY OMELETTE.— Add either a little fine herb seasoning, a little chopped parsley, a little mace to the pepper and salt, some fine minced ham with a bit of chopped onion, chopped tomatoes— in which case ibeat a tablespoon of flour with butter and cream and use perhaps, 3 moderate sized tomatoes, or any other mixture desired, to the beaten yolks, and then add the stiff whites. This is often a good way to use left-overs in small quantities. — Mrs. Fay Fadden, Bartlett, 111.