TRUFFLES OMELETTE.— Make a plain omelette; slice truffles and heat them in butter and white sauce✪ Truffles Omelette. When the ome- lette is ready to fold place the truffles on it, fold, and serve imme- diately.— ^^Mrs. John Barr, Mayfair, 111. 50 EGGS OMELETTE WITH TOMATO SAUCE.— Make a sauce by cooking in a saucepan, a tablespoon of butter, and 1 of flour, and when they bubble, pouring over them a cup of strained and sea- soned tomato juice. Keep the sauce hot while you make a plain omelette, dish it, and after it is on the platter, pour tomato sauce over and around it. Allow 1 cup of tomato sauce for each of 3 eggs✪ Omelette with Tomato Sauce, cream sauce plain or containing* cold chicken or ham, or the same amount of cooked green peas or mushroms or any other left-over vegetable may be used. — Mrs. Wm. Barton, Park Ridge, 111. OMELETTE WITH WHEAT— GERM MEAL, WHEAT- LET, CREAM OR WHEAT, ETC.— Into VA cups of boiling wa- ter, to which ^ of a teaspoon of salt has been added, stir 2 table- spoons of wheat germ meal. Stir and cook over the fire 3 or 4 minutes, then cook over hot water until ready to use. Beat 5 eggs until a spoonful of mixture can be lifted, add a few grains of pep- per✪ Omelette with Wheat Germ Meal and salt and beat the eggs into the cooked meal. Turn, into a hot frying pan, buttered, and cook as a French omelette. Or, beat the white and yolks separately, then beat the yolks into the whites, and cook as a puffy omelette. — Mrs. John Masters, Park Ridge. II]. EGGS AND ONIONS (Chafing Dish Recipe).— Put butter the size of an egg in the chafing dish or pan and let it melt; add ^ teaspoon of chopped onion and cook 5 minutes; add 4 tablespoons of cheese, and when it is melted put in 6 well-^beaten eggs, salt, pepper and tabasco to taste✪ Eggs and Onions. Stir constantly until the eggs are cooked and serve on buttered toast. — Mrs. C. C. Cleveland, Bart- lett. 111. ONION EGGS.— Slice 3 hard-boiled eggs, white and yellow together, fry 3 sliced onions in butter, lay them on a platter. Place the sliced eggs over them, cover, grate S other hard-boiled eggs, mix with a little salt and cayenne pepper. Boil in a little cream✪ Onion Eggs and pour this over the eggs and onions. — Mrs, C. J. Jef- ries, Winnetka, 111. ^ OX-EYES. — Take slices of bread an inch thick from good light bread and cut rounds with a 3 inch cutter, cut a small ring ly2 inches and scoop out enough to take in an egg; brush with butter and crisp in a quick oven. Break a fresh egg in each, se«- COOK COUNTY COOK BOOK ^1 son with salt and pepper, moisten with 1 tablespoon of cream✪ Ox-Eyes and put in oven till set. These may be filled with scrambled eggs and they are then called scrambled eggs in cups. — Mrs. C. E. West- inghous, Mayfair, 111.

AI-modernized reading of the original text

TRUFFLES OMELETTE.— Make a plain omelette; slice truffles and heat them in butter and white sauce. When the omelette is ready to fold place the truffles on it, fold, and serve immediately.— ^^Mrs. John Barr, Mayfair, 111. OMELETTE WITH TOMATO SAUCE.— Make a sauce by cooking in a saucepan, a tablespoon of butter, and 1 of flour, and when they bubble, pouring over them a cup of strained and seasoned tomato juice. Keep the sauce hot while you make a plain omelette, dish it, and after it is on the platter, pour tomato sauce over and around it. Allow 1 cup of tomato sauce for each of 3 eggs, cream sauce plain or containing cold chicken or ham, or the same amount of cooked green peas or mushrooms or any other left-over vegetable may be used. — Mrs. Wm. Barton, Park Ridge, OMELETTE WITH WHEAT-GERM MEAL, WHEAT-LET, CREAM OF WHEAT, ETC.— Into VA cups of boiling water, to which ^ of a teaspoon of salt has been added, stir 2 tablespoons of wheat germ meal. Stir and cook over the fire 3 or 4 minutes, then cook over hot water until ready to use. Beat 5 eggs until a spoonful of mixture can be lifted, add a few grains of pepper and salt and beat the eggs into the cooked meal. Turn into a hot frying pan, buttered, and cook as a French omelette. Or, beat the white and yolks separately, then beat the yolks into the whites, and cook as a puffy omelette. — Mrs. John Masters, Park Ridge. II]. EGGS AND ONIONS (Chafing Dish Recipe).— Put butter the size of an egg in the chafing dish or pan and let it melt; add ^ teaspoon of chopped onion and cook 5 minutes; add 4 tablespoons of cheese, and when it is melted put in 6 well-^beaten eggs, salt, pepper and tabasco to taste. Stir constantly until the eggs are cooked and serve on buttered toast. — Mrs. C. C. Cleveland, Bartlett. 111. ONION EGGS.— Slice 3 hard-boiled eggs, white and yellow together, fry 3 sliced onions in butter, lay them on a platter. Place the sliced eggs over them, cover, grate S other hard-boiled eggs, mix with a little salt and cayenne pepper. Boil in a little cream and pour this over the eggs and onions. — Mrs, C. J. Jefries, Winnetka, 111. ^ OX-EYES. — Take slices of bread an inch thick from good light bread and cut rounds with a 3 inch cutter, cut a small ring 1½ inches and scoop out enough to take in an egg; brush with butter and crisp in a quick oven. Break a fresh egg in each, season son with salt and pepper, moisten with 1 tablespoon of cream and put in oven till set. These may be filled with scrambled eggs and they are then called scrambled eggs in cups. — Mrs. C. E. Westinghous, Mayfair, 111.

Records on this page

Truffles OmeletteOmelette with Tomato SauceEgg PastelParsley EggsOmelette with Wheat Germ MealEggs and OnionsOnion EggsOx-Eyes

The Cook County cook book