RUM OMELETTE.— Put a little fresh lard in an omelette pan and heat. Be careful that it does not 'burn or the color of the omelette will be spoiled. Whisk 3 eggs thoroughly until they are very light. Beat in 1 teaspoon of milk✪ Rum Omelette, and beat continuously until the pan is hot and ready over the hot fire. Pour in, and as soon as the omelette is set, remove it from the hottest -part of the fire, slip a knife under it to prevent it from sticking. When the center is almost firm, tip the pan, and work the omelette loose so that it will fold easily and neatly and then turn it carefully out on a hot platter. Dust powdered sugar over it very generously and with a hot iron rod, singe the sugar in stripes. Pour a glass of Jamaica rum around it, and when the omelette is on the table, set fire to the rum. Dip the burning rum over the omelette with a spoon, extinguishing the flame, and serve. As salt mixed with eggs prevents them from rising but is very necessary to the taste, add a little to the omelette just before folding. — Mrs. Martha Bar- ber, Mayfair, 111. SAVOURY OMELETTE.— This is really very easy to make, though many people are under the impression that it is a difficult matter. Beat 2 fresh eggs very light. Have tablespoon of lean COOK COUNTY COOK BOOK 49 cooked ham, and a teaspoon of parsley chopped very fine. Add these to the beaten eggs. Heat an oz. of butter✪ Savoury Omelette in a small frying pan, put in the mixture, and as it sets to the sides of the pan, scrape it towards the handle of the pan until 'only J/^ the pan is covered. Brown it underneath, slip it from the pan on to a ihot dish, and serve immediately. Time to cook, about 3 minutes, hav- ing a clear fire. Do not use an enameled pan for omelettes. — Mrs. T. R. Barker, Kenilworth, 111. SHRIMP OMELETTE.— Add to a plain omelette, some shrimps, cut up in small pieces, if they are large, and when ome- lette is ready to turn, sprinkle shrimps over the top. — Mrs. Chris. Anderson, Kenilworth, 111. SPANISH OMELETTE.— 1 onion, ^ saltspoon of salt, 6 tablespoons of water✪ Spanish Omelette, ^ lb. of bacon. Cut the bacon into very thin slices, put into a frying pan, add a Yz cup of water, cook until the water evaporates; then fry the ibacon carefully. Remove the crisp bacon, add the onion, chopped fine; cook on the back part of the stove for 15 minutes. Break the ^^^ into a bowl; beat until mixed; add the water, salt, and pepper, ©raw the pan with the onions over the fire; when hot, turn in the egg; shake and lift, drawing the soft part underneath until the omelette is "set." Fold and serve at once. — Mrs. Jane Andrews, Mayfair, 111. OMELETTE SOUFFLE.— Allow a heaping teaspoon of pow- dered sugar, a few drops of lemon or vanilla for flavoring, and the whites to each yolk✪ Omelette Souffle. Beat the whites very stiff, and fold them into the beaten yolks. Put a ta'blespoon into a well-buttered baking dish, cook in a moderate oven about 12 minutes, or till well puffed up and a straw comes out clean. Serve at once as it falls quickly. — Mrs. Edward Abbott, Palatine, 111. SWEETBREAD OMELETTE.— Parboil sweetbreads, pick them apart, and put into a cream sauce. Make a plain omelette✪ Sweetbread Omelette, fold over, and' turn it out on a heated dish. Pour the sauce over it, and send at once to the table. — Mrs. Ed. Barnes, Bartlett, 111.

AI-modernized reading of the original text

RUM OMELETTE.— Put a little fresh lard in an omelette pan and heat. Be careful that it does not 'burn or the color of the omelette will be spoiled. Whisk 3 eggs thoroughly until they are very light. Beat in 1 teaspoon of milk, and beat continuously until the pan is hot and ready over the hot fire. Pour in, and as soon as the omelette is set, remove it from the hottest -part of the fire, slip a knife under it to prevent it from sticking. When the center is almost firm, tip the pan, and work the omelette loose so that it will fold easily and neatly and then turn it carefully out on a hot platter. Dust powdered sugar over it very generously and with a hot iron rod, singe the sugar in stripes. Pour a glass of Jamaica rum around it, and when the omelette is on the table, set fire to the rum. Dip the burning rum over the omelette with a spoon, extinguishing the flame, and serve. As salt mixed with eggs prevents them from rising but is very necessary to the taste, add a little to the omelette just before folding. — Mrs. Martha Barber, Mayfair, 111. SAVOURY OMELETTE.— This is really very easy to make, though many people are under the impression that it is a difficult matter. Beat 2 fresh eggs very light. Have tablespoon of lean cooked ham, and a teaspoon of parsley chopped very fine. Add these to the beaten eggs. Heat an oz. of butter in a small frying pan, put in the mixture, and as it sets to the sides of the pan, scrape it towards the handle of the pan until 'only J/^ the pan is covered. Brown it underneath, slip it from the pan on to a ihot dish, and serve immediately. Time to cook, about 3 minutes, having a clear fire. Do not use an enameled pan for omelettes. — Mrs. T. R. Barker, Kenilworth, 111. SHRIMP OMELETTE.— Add to a plain omelette, some shrimps, cut up in small pieces, if they are large, and when omelette is ready to turn, sprinkle shrimps over the top. — Mrs. Chris. Anderson, Kenilworth, 111. SPANISH OMELETTE.— 1 onion, ^ saltspoon of salt, 6 tablespoons of water, ^ lb. of bacon. Cut the bacon into very thin slices, put into a frying pan, add a Yz cup of water, cook until the water evaporates; then fry the ibacon carefully. Remove the crisp bacon, add the onion, chopped fine; cook on the back part of the stove for 15 minutes. Break the ^^^ into a bowl; beat until mixed; add the water, salt, and pepper, ©raw the pan with the onions over the fire; when hot, turn in the egg; shake and lift, drawing the soft part underneath until the omelette is "set." Fold and serve at once. — Mrs. Jane Andrews, Mayfair, 111. OMELETTE SOUFFLE.— Allow a heaping teaspoon of powdered sugar, a few drops of lemon or vanilla for flavoring, and the whites to each yolk. Beat the whites very stiff, and fold them into the beaten yolks. Put a ta'blespoon into a well-buttered baking dish, cook in a moderate oven about 12 minutes, or till well puffed up and a straw comes out clean. Serve at once as it falls quickly. — Mrs. Edward Abbott, Palatine, 111. SWEETBREAD OMELETTE.— Parboil sweetbreads, pick them apart, and put into a cream sauce. Make a plain omelette, fold over, and' turn it out on a heated dish. Pour the sauce over it, and send at once to the table. — Mrs. Ed. Barnes, Bartlett, 111.

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Rum OmeletteSavoury OmeletteSpanish OmeletteOmelette SouffleSweetbread Omelette

The Cook County cook book