Cooking for profit

Break 3 eggs into a bowl, put in with them 3 tablespoons milk. Beat to mix but not to make it too light. Put a bastingspoonful of the clear part of melted butter, into the frying pan, pour in the omelet without waiting for the butter to get hot and discolored, let cook gradually, shaking it frequently to the further side of the pan until the thin edge, forced upward, falls over into the middle. When it is nicely browned and the upper side just set, put current jelly or other fruit jelly in a long line in the middle that is made hollow in the further side of the pan for the purpose. Roll so as to shut in the jelly, slide it smooth side up on to a hot dish, dredge powdered sugar on ton and mark it with slanting cross-bars by touching the sugar with a red-hot wire or spoon handle. Cost of material — eggs 8, butter to fry 3^ jelly 5, sugar 1; 17c. 78— Omelet With Oysters, First-class price 50 cents, made with ^ dozen large oysters. 3 eggs. Milk, butter, seasonings. Cook the oysters rare done in a little saucepan separately, with a spoonful of milk, scrap of butter and thickening to make white sauce of the liquor. Break the eggs in a bowl, put in » spoonful of milk and beat with the wire whisk whisk. Add a pinch of salt. Shake a tablespoonful of melted lard or clear butter about in the omelet frying pan and before it gets very hot pour in the omelet and let it cook rather slowly. Properly made omelets are not exactly rolled up, but there is a knack to be learned of shaping them in the pan by shaking while cooking into one side of it, the side farthest from you, while you keep the handle toward you raised higher. Loosen the edges with a knife when it is nearly cooked enough to shake. When the omelet is nearly done to the center place the oysters with a spoon in the hollow middle and pull over the further edge to cover them in. Slide on to the dish, smooth side up. Garnish with parsley and lemon. One reason of omelets and all fried eggs sticking to the frying pan is allowing the pan to get too hot. They seldom stick when poured into a pan that is only kept warm till wanted. The pans should be kept for no other purpose, and be rubbed smooth after using, if not bright. Cost of material — oysters 10, eggs 8, butter, sauce, seasonings 4, garnish 2, iable extras 6; 30c. 79— Oyster Omelet. Make the omelet according to directions preceding and pour over it when done and in the dish the oysters cut in pieces in a brown sauce as follows. Put a large ^ cup of oysters into a frying-pan with their liquor, and salt and pepper and keep them in motion by shaking over the fire until they are softcooked. Take up with a skimmer and cut them in pieces. Stir a heaping teaspoon of sifted flour and twice the measure of butter together in a very small saucepan over the fire until light brown, add J cup milk and the cooked oyster liquor, if any, and when it has boiled up put in the cut oys- so tera. Add the juice of a quarter of lemon. The above brown oyster sauce should be prepared before the omelet is cooked as omelets are not good unless eaten as soon as done. Cost, the same as omelet with oysters preceding. ^ cup oysters is J doz large. 80— Liver and Bacon Broiled.. First-class price 35 cents, including potatoes, bread, butter and condiments.