The home science cook book

Shell six hard-boiled eggs and cover with a paste made of one-half cup of stale bread-crumbs cooked soft in one-half cup of milk, one cup of lean boiled ham minced very fine and seasoned with cayenne and onefourth teaspoon of mustard and one raw egg beaten. Roll slightly in fine bread-crumbs and fry in hot deep fat a delicate brown. These are nice for picnics, or to serve with salads. Egg Cutlets. Boil eggs twenty minutes, and when quite cold shell them and cut in two lengthwise. Have ready one 52 Home Science Cook Book. tablespoon of butter melted and on a hot plate, add to it a little salt and pepper ; one egg beaten with one tablespoon of cold water on another plate, and fine dry bread-crumbs on still another. Dip the egg halves first in the melted butter, then in egg, then in crumbs, and fry in deep fat. Serve with curry sauce. Omelet. Beat two eggs slightly; add one saltspoon of salt and half as much pepper, and two tablespoons of milk, water, stock, or fruit juice. Pour into the omelet pan in which one tablespoon of butter has been melted. Shake gently, and with a fork or palate knife roll or scrape toward one side of the pan. When creamy turn on to the other side, and when slightly colored, serve at once. Omelet Souffle or Puffy Omelet. Separate the yolks and whites of two eggs. Beat the whites stiff, add the yolks and beat again ; add two tablespoons of milk, season with salt and pepper and pour into a small frying-pan in which one teaspoon of butter has been melted. Shake the pan gently to prevent sticking ; when firm, fold and serve immediately. Variations in Omelets. From one-fourth to one-half cup of any hot meat or vegetable minced and seasoned may be mixed with an omelet before cooking, or be folded into it just before serving. Asparagus Omelet. The tender tops are preferred, and after cooking should be drained and heated in butter. Use cauliflower, celery, etc., in the same way. - 53 Bacon Omelet. Cook an omelet in bacon fat instead of butter, and serve, garnished with crisp curls of bacon. Bread Omelet. Soak one-half cup of crumbs in one-half cup of milk, and mix with the eggs before cooking. Cheese Omelet. Parmesan, Gruyere, or any dry cheese may be grated and sprinkled over the omelet before folding. Cheese may be added to the bread omelet. Creamy Omelet. Mix one-half cup of white sauce with an omelet before cooking, and pour another half cup around it before serving. Ham Omelet. Sprinkle fine chopped ham over the egg mixture as soon as it is put in the frying-pan. Jelly Omelet. Sweeten the omelet slightly when mixing, and spread one or two tablespoons of warm jelly over it before folding Macedoine Omelet. Have ready a mixture of vegetables, hot and seasoned, and fold into an omelet. Oyster Omelet. Parboil, drain, and cut up the oysters, and serve in and around the omelet. 54 Home Science Cook Book. Parsley Omelet. Put one tablespoon chopped parsley in the omelet before cooking. Spanish Omelet. Fold in a mixture of tomato, mushrooms, and green peppers stewed in a little butter, or serve with a Spanish sauce. Tomato Omelet.