The Ideal cook book

413. Omelet (Cheese)—Ingredients—3 eggs, 1 or 2 tablespoonfuls of Parmesan cheese. Beat up three eggs with one or two tablespoonfuls of grated Parmesan cheese. Cook as above, and serve with some more grated cheese strewn over the omelet. 414. Omelet (Tomate, 1)—Ingredients—Plain omelet mixture, tomato sauce. Add toa plain omelet mixture a small quantity of tomato sauce, mix well, then finish in the usual way. 415. Omelet (Tomato, 2)—Ingredients—Equal parts of sliced onions and tomatoes ; butter, pepper and salt, plain omelet. Take equal parts of sliced onions and tomatoes peeled ana AOR SER eS, ob SP eenrar eee Staal Re Ee ans See Rigs akan, See ee 130 THE DomINION Cook Book. freed from pips, chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add the tomatoes, with pepper and salt, and keep stirring the mixture on the fire till it forms a sort of purée. Make a plain omelet, and insert this in the fold on dishing it. 416. Omelet (Tomato 3)-—Ingredients—Tomato sauce, potato flour, Lutter, pepper and salt to taste, savory or plain omelet. Take a little tomato sauce, add to it a little potato flour dissolved in water, then put it into a saucepan with a piece of butter, and pepper and salt to taste. When quite hot and thickened turn it out on a dish, and on it place a savory or a plain omelet. ‘There must not be tco much sauce on the dish. 417. Omelet (Mushroom)-—Ingredients—Button mushrooms, white or brown sauce. (See Sauces). Parboil a small quantity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity of either white or brown sauce; then use as in preceding recipe. 418. Omelet (Fish) —Ingredients—3 eggs, remnants of cold fish, minced parsley, pepper and salt to taste. Beat up three eggs witha quantity equal in bulk to one egg of the remnants of any cold fish (salmon or turbot), finely shredded with a fork, a pinch of minced parsley, pepper and sait to taste. 419. Omelet (Oyster)—lIngredients—Oysters, butter, pinch of flour, cream, sa't, pepper, nutmeg, least bit of cayenne, finely minced parsley, yolk of an egg, juice of 14 a lemon, plain omelet. Parboil some oysters in their own liquor, remove the beards, cut each oyster in four or six pieces; melt a piece of butter in a saucepan, add to it a pinch of flour, the liquor of the oysters ; a little cream, salt, pepper, nutmeg, the least bit of cayenne, and some finely-minced parsley; put in the oysters, and toss them in this sauce just long enough to make them quite hot ; stir into this off the fire the yolk of an egg beaten up with juice of half a lemon, and strained. Insert this in the fold of a plain omelet, or serve it round the omelet. 420. Eggs (to Keep Fresh for Severai Weeks), Fill a saucepan with three or four quarts of boiling water. ~ Put two dozen eggs into a cabbage or onion net and hold them in the doiling water for twenty seconds. Continue this opera- - tion until you have as many eggs as you wish to preserve. of two or three months the eggs will be found quite gocd ~ _ enough for culinary purposes. Eggs can be kept for a long © time if the shells are smeared with butter or sweet oil, then | _ packed in plenty of sawdust, not allowing the eggs to touch _ each other. Another way is to plunge them in lime water directly they have been laid, and allow the vessel to stand in a cool cellar. Eggs for preserving should not be more than twenty four hours old, and should be collected in fine weather, — Take care the eggs are covered with the lime water, and it is a good plan to lay a piece of board on the top of the eggs with a little lime and salt upon it. | Be Pk Pe Pe Pe Pe 4 Bi Pie Fe We Pe ie Pe x KETCRUPS Fe V aww ew ee