very fine, may be added to the meat and crumbs. Season with pep- per✪ Creamed Eggs, salt, a spoonful of melted butter, and enough milk to wet and bind it together nicely. Have some gem=pans well greased, and fill with the mixture; then break an egg carefully on the top of each, season it with a little salt and pepper, and sj)rinkle some fine cracker or bread crumbs on the top. Bake 8 minutes. EQQ NESTS. — Dip slices of toast quickly in hot water, spread lightly with butter, pile on, in the shape of nests, stiffly beaten and salted whites of eggs, place a yolk in the center of each, and bake 8 minutes. OMELETS. — These light and simple dishes require practice to prepare them to perfection. Do not cook them until just before they are needed, and then serve them at once on a very hot dish. The mixing is simpler than the cooking. Any smooth iron spider will answer, but have it very clean. Have a clear fire, and the pan hot before making the omelet. Mix the omelet, moisten the bottom of the pan with a little butter, pour in the omelet and as soon as slightly brown underneath, turn one half over the other with a knife, let it harden a moment, and turn out on a plate, or lift out with a pancake turner. Brown the omelet merely — never burn it, as the scorched egg flavor is an injury to it. Numerous flavorings can be added, and the name will be derived from the meat, fish, vegetable or herb used. Omelet, No. I — Beat 6 eggs very light, the yolks and whites sepa- rate; add I teaspoon salt, and 3 tablespoons of milk; have a very hot pan, put in 1 tablespoon of butter✪ Omelet No. I, pour in the egg mixture, shake on the hottest part of the stove until the egg begins to thicken, then place on a grate in the oven until set; run the knife between the omelet and pan, fold the omelet over, and serve on a hot dish. Omelet No. 2 — Take 6 eggs, beat yolks and whites separately; add 1 teacup milk, 1 tablespoon flour, 1 tablespoon butter, salt and pep- per to taste. Cook, and serve hot. Baked Omelet. — Take 4 eggs, yolks and whites beaten separately; 1 cup of milk, 1 tablespoon of flour and a little salt✪ Baked Omelet; add the whites just before putting the mixture in the oven. Bake 20 minutes in a well=buttered dish. Baked Omelet No. 2.— Six eggs, 1 cup of milk, 1 tablespoon of flour, a pinch of salt✪ Baked Omelet No. 2. Beat the whites and yolks separately. Mix the flour, milk and salt, add the yolks, then add beaten whites. Have a buttered spider very hot; pour in. Bake in a quick oven 5 min- utes. Green Corn Omelet — Take 6 ears corn, grate or cut the kernels EGGS 189 fine, add 4 eggs, 1 tablespoon flour, 1 cup milk; season with salt and pepper, and bake |- hour. Orange Omelet. — Mix a little orange juice, grated rind, and sugar✪ Orange Omelet, with the eggs before cooking them. Or (2) slice the oranges, remov- ing the seeds and skin; make a plain omelet, and fold the omelet over part of the oranges, and sioread the rest on top when it is done, sugaring the top also. Queen Omelet. — Use 2 extra yolks to every egg. Beat fast for 2 minutes. Have the frying=pan or spider hot, with a piece of butter the size of an egg✪ Queen Omelet; set in a hot oven and bake. When done it will be a light puff, and the extra yolks will keep it in shape and prevent its falling. Sprinkle with salt, and, if liked, with sugar; turn on a hot plate, sprinkle the other side with salt, and send to the table.

AI-modernized reading of the original text

very fine, may be added to the meat and crumbs. Season with pepper, salt, a spoonful of melted butter, and enough milk to wet and bind it together nicely. Have some gem pans well greased, and fill with the mixture; then break an egg carefully on the top of each, season it with a little salt and pepper, and sprinkle some fine cracker or bread crumbs on the top. Bake 8 minutes. EQQ NESTS. — Dip slices of toast quickly in hot water, spread lightly with butter, pile on, in the shape of nests, stiffly beaten and salted whites of eggs, place a yolk in the center of each, and bake 8 minutes. OMELETS. — These light and simple dishes require practice to prepare them to perfection. Do not cook them until just before they are needed, and then serve them at once on a very hot dish. The mixing is simpler than the cooking. Any smooth iron spider will answer, but have it very clean. Have a clear fire, and the pan hot before making the omelet. Mix the omelet, moisten the bottom of the pan with a little butter, pour in the omelet and as soon as slightly brown underneath, turn one half over the other with a knife, let it harden a moment, and turn out on a plate, or lift out with a pancake turner. Brown the omelet merely — never burn it, as the scorched egg flavor is an injury to it. Numerous flavorings can be added, and the name will be derived from the meat, fish, vegetable or herb used. Omelet, No. I — Beat 6 eggs very light, the yolks and whites separate; add I teaspoon salt, and 3 tablespoons of milk; have a very hot pan, put in 1 tablespoon of butter, pour in the egg mixture, shake on the hottest part of the stove until the egg begins to thicken, then place on a grate in the oven until set; run the knife between the omelet and pan, fold the omelet over, and serve on a hot dish. Omelet No. 2 — Take 6 eggs, beat yolks and whites separately; add 1 teacup milk, 1 tablespoon flour, 1 tablespoon butter, salt and pepper to taste. Cook, and serve hot. Baked Omelet. — Take 4 eggs, yolks and whites beaten separately; 1 cup of milk, 1 tablespoon of flour and a little salt; add the whites just before putting the mixture in the oven. Bake 20 minutes in a well=buttered dish. Baked Omelet No. 2.— Six eggs, 1 cup of milk, 1 tablespoon of flour, a pinch of salt. Beat the whites and yolks separately. Mix the flour, milk and salt, add the yolks, then add beaten whites. Have a buttered spider very hot; pour in. Bake in a quick oven 5 minutes. Green Corn Omelet — Take 6 ears corn, grate or cut the kernels fine, add 4 eggs, 1 tablespoon flour, 1 cup milk; season with salt and pepper, and bake |- hour. Orange Omelet. — Mix a little orange juice, grated rind, and sugar, with the eggs before cooking them. Or (2) slice the oranges, removing the seeds and skin; make a plain omelet, and fold the omelet over part of the oranges, and spread the rest on top when it is done, sugaring the top also. Queen Omelet. — Use 2 extra yolks to every egg. Beat fast for 2 minutes. Have the frying pan or spider hot, with a piece of butter the size of an egg; set in a hot oven and bake. When done it will be a light puff, and the extra yolks will keep it in shape and prevent its falling. Sprinkle with salt, and, if liked, with sugar; turn on a hot plate, sprinkle the other side with salt, and send to the table.

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Egg NestsCreamed EggsEgg GemsOmelet No. IOmelet No. 2Baked OmeletGreen Corn OmeletBaked Omelet No. 2Orange OmeletQueen Omelet

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