The Institute cook book

Beat the eggs separately and then together; season and add the parsley and onion. Pour the cream over the bread crumbs and mix them with the eggs; empty all into a hot pan in which the butter has already been melted; spread evenly over the pan; brown carefully; fold one half over the other; lift to a hot platter and serve, garnished with parsley or slices of small white onion. TOMATO OMELET 2 large ripe tomatoes 2 tablespoons butter 1 teaspoon flour 3 eggs Peel the tomatoes; chop them fine; season with pepper and salt; dust with the flour; mix it in so that there are no lumps; then add a tablespoon of butter, melted. Beat the eggs, separately and then together; add them to the tomatoes and mix well. Put a second tablespoon of butter in a frying-pan; pour in the omelet; brown slowly ; fold over and serve on a hot dish garnished with parsley or slices of red tomato. CORN OMELET 4 eggs Salt and red pepper 2 ears com 1 tablespoon butter Beat the yolks and whites of the eggs separately and then together; grate the corn and add it to the eggs with the seasoning. Melt the butter in a frying-pan; pour in the omelet; brown carefully; double over and serve. [illustration: Planned for a EGGS, Family of Four] OYSTER OMELET Make the same as the corn omelet, substituting one dozen finely chopped oysters for the corn. CODFISH OMELET 1 cup shredded codfish Dash of red pepper 2 eggs Vi tablespoon butter 1 cup milk 1/2 tablespoon flour Cover the codfish with cold water; cook half an hour in a closely covered pan; strain through a colander and return to the pan. Beat the eggs, separately and then together with the milk; add the red pepper and pour over the codfish. Rub the butter and flour together; stir it into the fish and egg; cook gently until it thickens and serve at once. CHEESE OMELET 4 eggs V4 pound cheese or less 4 tablespoons milk Red pepper and salt 1 tablespoon butter Beat the whites and yolks of the eggs separately; stir them together; then add the milk. Place the butter in a frying-pan over the fire, and when it is hot pour the mixture in, sprinkling it with salt and red pepper. Then add the cheese, which should be grated or broken into small pieces. Brown the omelet carefully; fold over and serve, garnished with olives or parsley. It is better if the cheese does not melt, but is simply heated through. BAKED OMELET 1 tablespoon butter 1 cup miUc 1 tablespoon flour 6 eggs Vi teaspoon salt Put the butter in a pan over the fire; when melted add the flour; mix well; then add the milk gradually, stirring until thick and smooth. Add the salt and set aside to cool. Beat the eggs, yolks and whites separately; fold first yolks and then whites into the cream sauce; pour into a baking dish, and bake in a moderate oven for about fifteen minutes. Serve at once. 9 125 [illustration: Planned for a EGGS, Family of Four] BAKED EGGS A LA MARTIN 2 tablespoons butter 1 level teaspoon salt 2 tablespoons flour 6 eggs 1 pint milk V2 cup grated cheese Red pepper Make cream sauce as for baked omelet; pour half of it into a baking dish; break over it six eggs, and cover them with the remaining half of the sauce. Sprinkle red pepper and the grated cheese over the top and bake in a moderate oven for ten or fifteen minutes. WELSH RAREBIT