MUSHROOM OMELETTE.— Drain 1 pt. of fresh mush- rooms; heat 1 taiblespoon of butter in a saucepan and rub .smooth with 1 tablespoon of flour; add 1 cup cream and boil 2 minutes. Stir in the mushrooms, season with salt and pepper and heat thor- oughly. Remove from fire and mix in yolk of 1 egg beaten with 1 tablespoon of sherry wine✪ Mushroom Omelette. Make a plain omelette with 4 or 6 eggs and when "set" put mushrooms over it and fold. Serve on a hot dish with the mushroom sauce poured over. — Mrs. Edith Fairchild, Glen View, 111. BAKED MUSHROOM OMELETTE.— Pull and cut into quarters a dozen fresh mushrooms, and put them into a saucepan ■with a tablespoon of butter, pepper and salt to taste, and a few drops of lemon juice. Cover the pan and simmer slowly 10 min- 46 EGGS utes. Add 1 cup of thickened chicken or veal stock, and cook slowly 10 minutes longer. Then stir in 6 eggs, well beaten, turn into a buttered bake dish, sift browned crumbs✪ Baked Mushroom Omelette over the top, and set upon the upper grating of a quick oven until the eggs are "set." Five minutes should be enough. Serve at once in the bake dish. — ^Mrs. H. A. Sherman, Palatine, 111. ONION OMELETTE.— Make a plain omelette, and when it is cooked ready to turn, spread over it 1 tablespoon of chopped onions and 1 tablespoon of minced parsley, mixed, or the green part of an onion finely chopped. Fold and serve. The mixture may be stirred into the beaten tgg if preferred. — Mrs. C. E. West- inghous, Mayfair, 111. ORANGE OMELETTE.— 2 tablespoons powdered sugar, a few grams of salt, 1 teaspoon of lemon juice, 2 oranges, H table- spoon butter, 2}/i tablespoons of orange juice. As many eggs✪ Onion Omelette as required. Prepare a plain omelette, add 1/3 of the oranges cut in slices lengthwise and sprinkled well with powdered sugar. Turn on a frying pan, and serve on a dish with remaining slices of oranges around omelette, and sprinkle with sugar. — Mrs. C. C. Cleveland, Bartlett, 111. OYSTER OMELETTE.— Chop a dozen oysters into tiny bits. Stir together over the fire a large spoonful of butter and 1 of flour. When smooth and bubbling, draw to the side of the range, and add, gradually, 3 tablespoons of cream (with a pinch of soda), and the same quantity of strained oyster liquor. Set back over the fire and stir until it boils. Season with paprika and salt✪ Oyster Omelette. Add the chopped oysters and again bring to a boiir Set in boiling water while you make the omelette. When this is ready to fold over cook with the cooked oysters, fold, and turn out upon a very hot dish. Clam omelette is made the same way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. OYSTER, MUSSEL OR CLAM OMELETTE.— Boil for 2 minutes in their own juice, 4 large oysters or a dozen mussels✪ Oyster, Mussel or Clam Omelette or clams. Strain well, chop fine, and add to the omelette in the same way as indicated for vegetable omelette. — Mrs. Ernest D. Dean, Glen View, 111. COOK COUNTY COOK BOOK 47 POOR MAN'S OMELETTE.— 2 eggs separately beaten. Add tablespoon flour to yolks, ^ cup of milk, and pinch of salt. Beat whites until so stiff you can tip* dish upside down, pour yolk mix- ture into whites, stir gently, put tablespoon butter✪ Poor Man's Omelette into saucepan, and just melt (not brown), put in the mixture, and let cook over not too hot a fire. When it starts to bubble around the outside of pan put in hot oven. For 4 people. Can double over when taken out or leave round. — Mrs. Frank Ferguson, Franklin, 111.

AI-modernized reading of the original text

MUSHROOM OMELETTE.— Drain 1 pt. of fresh mushrooms; heat 1 tablespoon of butter in a saucepan and rub .smooth with 1 tablespoon of flour; add 1 cup cream and boil 2 minutes. Stir in the mushrooms, season with salt and pepper and heat thoroughly. Remove from fire and mix in yolk of 1 egg beaten with 1 tablespoon of sherry wine. Make a plain omelette with 4 or 6 eggs and when "set" put mushrooms over it and fold. Serve on a hot dish with the mushroom sauce poured over. — Mrs. Edith Fairchild, Glen View, 111. BAKED MUSHROOM OMELETTE.— Pull and cut into quarters a dozen fresh mushrooms, and put them into a saucepan ■with a tablespoon of butter, pepper and salt to taste, and a few drops of lemon juice. Cover the pan and simmer slowly 10 min- utes. Add 1 cup of thickened chicken or veal stock, and cook slowly 10 minutes longer. Then stir in 6 eggs, well beaten, turn into a buttered bake dish, sift browned crumbs over the top, and set upon the upper grating of a quick oven until the eggs are "set." Five minutes should be enough. Serve at once in the bake dish. — ^Mrs. H. A. Sherman, Palatine, 111. ONION OMELETTE.— Make a plain omelette, and when it is cooked ready to turn, spread over it 1 tablespoon of chopped onions and 1 tablespoon of minced parsley, mixed, or the green part of an onion finely chopped. Fold and serve. The mixture may be stirred into the beaten egg if preferred. — Mrs. C. E. Westinghous, Mayfair, 111. ORANGE OMELETTE.— 2 tablespoons powdered sugar, a few grams of salt, 1 teaspoon of lemon juice, 2 oranges, H tablespoon butter, 2}/i tablespoons of orange juice. As many eggs as required. Prepare a plain omelette, add 1/3 of the oranges cut in slices lengthwise and sprinkled well with powdered sugar. Turn on a frying pan, and serve on a dish with remaining slices of oranges around omelette, and sprinkle with sugar. — Mrs. C. C. Cleveland, Bartlett, 111. OYSTER OMELETTE.— Chop a dozen oysters into tiny bits. Stir together over the fire a large spoonful of butter and 1 of flour. When smooth and bubbling, draw to the side of the range, and add, gradually, 3 tablespoons of cream (with a pinch of soda), and the same quantity of strained oyster liquor. Set back over the fire and stir until it boils. Season with paprika and salt. Add the chopped oysters and again bring to a boil Set in boiling water while you make the omelette. When this is ready to fold over cook with the cooked oysters, fold, and turn out upon a very hot dish. Clam omelette is made the same way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. OYSTER, MUSSEL OR CLAM OMELETTE.— Boil for 2 minutes in their own juice, 4 large oysters or a dozen mussels or clams. Strain well, chop fine, and add to the omelette in the same way as indicated for vegetable omelette. — Mrs. Ernest D. Dean, Glen View, 111. POOR MAN'S OMELETTE.— 2 eggs separately beaten. Add tablespoon flour to yolks, ^ cup of milk, and pinch of salt. Beat whites until so stiff you can tip the dish upside down, pour yolk mixture into whites, stir gently, put tablespoon butter into saucepan, and just melt (not brown), put in the mixture, and let cook over not too hot a fire. When it starts to bubble around the outside of pan put in hot oven. For 4 people. Can double over when taken out or leave round. — Mrs. Frank Ferguson, Franklin, 111.

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Mushroom OmeletteBaked Mushroom OmeletteOnion OmeletteOrange OmeletteOyster OmeletteOyster, Mussel or Clam OmelettePoor Man's Omelette

The Cook County cook book