Harper's cook book encyclopædia

asparagus carefully down to the points. Wash in cold water, and cut an inch off each stalk. Separate the small and large stalks, and divide all into six bunches, which are separately tied. Put them in four quarts of boiling water, to which half a table -spoonful of salt has been added. Remove the small bunches after twelve minutes, letting the large ones boil six minutes longer. Put them in a cloth to drain. Cut the small stalks in half-inch pieces, using only the tender part, and pour over them one table-spoonful of hot butter, clarified, and quarter of a pinch of white pepper. Cut the large ones in finger-lengths, and pour over them two table-spoonfuls of the clarified hot butter. For the omelet, break into a bowl eight fresh eggs, and add a pinch of salt and half a pinch of white pepper. Beat one minute with a silver fork. Put on a brisk fire a very smooth fryingpan, in which heat, but not brown, one table-spoonful of butter. Pour the beaten eggs in the pan, and after a few seconds the fold will form. Gather it neatly forward ; it will form again quickly, and after the third forming the omelet is sufficiently done to receive the short pieces of asparagus, which should be poured in the centre. Have ready a hot platter. Slip the omelet half-way on the platter ; the other half near the handle will fall over and envelop the asparagus. Omelet, Bread. — Mix equal quantities of bread-crumbs and cream, a teaspoonful of each ; break I oz. of butter into bits, and add with it salt, pepper, and nutmeg. When the cream has been absorbed by the bread, beat it till smooth, with a fork, and mix it to three well-beaten eggs. Fry like an ordinary omelet. Time to fry, three to four minutes. Omelet, Cabbage. — Beat four eggs till they are very light, the whites and the yolks separately ; to the yolks add a cup of sweet milk, and pepper and salt to taste ; then stir in a cup of cold, boiled cabbage, chopped fine ; have enough butter in a saucepan to cover the bottom ; when hot, pour the omelet in, having stirred the whites of the eggs in first, before putting into the pan. Omelet, Cheese. — Beat two eggs thoroughly. Allow a pinch of salt, the same of pepper, half a teaspoonful of finely chopped parsley, and a teaspoonful of grated Parmesan or Cheshire cheese to every two eggs. Mix completely. Put a piece of butter the size of an egg into the frying-pan. When it is hot, pour in the mixture, and stir it with a wooden spoon until it begins to set. Discontinue stirring, but. shake the pan for a minute or so, then fold the omelet in two, and keep on shaking the pan, and, if it seems likely to stick, put a little piece of butter under it. When it is lightly browned, turn it on a hot dish. It must not be overdone. If it is preferred, the cheese may be finely grated and strewed over the omelet after it is cooked, instead of being mixed with it before. Time to fry, ten minutes. Sufficient for one person. Omelet, Corn. — Grate twelve ears of corn that have been boiled; add the beaten yolks of five eggs, and stir in their beaten whites ; season with pepper and salt. Fry the mixture in a pan, not putting it in too thick. Brown the top with a hot shovel. Do not turn the omelet in the pan.