Harper's cook book encyclopædia

Omelet, Rum. — Beat three eggs in a bowl, and add a very small pinch of salt, a teaspoonful of finely powdered sugar, a slice of butter, and a tablespoonful of rum. Fry the omelet in the usual way. Lay it on a hot dish, and pour round it half a tumblerful of rum which has been warmed in a saucepan. Light it, and take the omelet to table with the flame rising round it. Omelet, Spanish. — Mince finely as much fat and lean ham as will fill a small teacup, and add two finely minced button-onions. Beat .six eggs, stir the ham, etc., into them, and fry the omelet in the usual way. A true Spanish omelet would be made with garlic instead of onion, but this would be too strong for ordinary palates. Omelet, Tomatoes. — Peel a couple of tomatoes, which split in four pieces ; remove the seeds, and cut them into small dice ; then fry them with a little butter until nearly done, adding salt and pepper. Beat the eggs and mix the tomatoes with them, and make omelet as usual. Omelet, Tomato, and Green Peppers.— Put in a small saucepan one teaspoonful of butter. When melted, add three table-spoonfuls of the thick part of canned tomatoes, with a teaspoonful of green pepper, chopped fine. Cook three minutes. Season with bne salt-spoonful of salt and one-half of this quantity of pepper. Pour with the eggs, which beat for one minute. [illustration: Elite Sandwiches / Emergencies / Extract of Meat] Elite Sandwiches. See Sandwiches. Emergencies. — Every housekeeper will find it advantageous to keep a store - closet provided with articles ready to use at short notice. While most of the ready-made articles are not as satisfactory as home-made ones, they are acceptable substitutes where there is no opportunity to buy the materials or time to prepare them. It is impossible to give more than a few suggestions in this place. As a rule, articles in glass jars are more wholesome than those in tin cans. A selection can be made from the following list : Salted and smoked meats, such as bacon, ham, tongue, etc. Salted and smoked fish, such as cod, mackerel, salmon, etc. Potted meats ; soups ; vegetables ; fruits, both canned and dried ; jellies, jams, etc. ; cheese, pickles, etc. English Muffins. See Bread. English Stew. See Soups. English Walnuts. See Candy. Entrees. — Simple entrees owe their value to the fineness of the elements composing the same, the original character of which must be preserved, not destroyed. Ornamented entrees belong to the highest kind of cooking. One of the essentials in most entrees is the accompanying sauce. If this is not perfect, the value of the dish is destroyed. Among the simpler entrees are canapes, fritters, rissoles, etc. The more difficult to prepare are fillets, larded; patties; timbales ; vol-au-vents, etc. Epigrammes of Veal. See Veal. Escalops, Veal. See Veal. Eve’s Pudding. See Puddings. Extract of Meat, Gravy from. See Gravies. F Faggot of Herbs for Soups. — Parsley, shallot, carrots, celery, etc., with peppercorns, bay-leaves, cloves, etc., tied together so that they may be taken out before serving. Fairy Biscuits. See Bread. Farina Jelly. See Jellies. Figs. — The following recipes for the preparation of figs will be found under their respective headings as indicated : Figs, Paste. See Candy. Green, Compote of. See Fruits. .. Pickled. See Pickles. .. Preserved. See Preserves. .. Pudding. See Puddings.