Kentucky receipt book

One can of mushrooms, 1 kitchen spoon butter, 8 eggs, pepper and salt. Drain mushrooms and cut into small pieces, melt butter in chafing dish or omelet pan, then add them to butter, and cook until tender. Beat eggs together, until light, add to mushrooms, with pepper and salt, stir constantly until cooked. Serve on hot toast. Asparagus tips may be substituted for mushrooms. French Omelet. Six fresh tomatoes, ^4 can French peas, 2 tablespoons butter, 6 eggs, pepper and salt. Scald tomatoes, remove seed, and dice, put in saucepan a moment. Pour peas in another saucepan to heat, adding butter, pepper and salt. Prepare omelet, have 1 tablespoon melted butter in omelet pan ; when done, have peas and tomatoes combined, and quickly spread over center, and roll. Serve at once. Egg Omelet. Take 6 eggs and beat separately. Allow 6 tablespoons of sweet milk to the yolks, add a large lump of butter, the milk, pepper and sAlt. Stir in the beaten whites lightly, pour the mixture in a hot skillet with a lump of butter, and as it cpoks roll omelet with a spoon. Omelet. Take 6 eggs and beat separately. To yolks add 1 tablespoon of flour and % pint of sweet milk, stir in whites lightly and put in baking dish to cook. Have some melted butter, pepper and salt, and pour over omelette. Serve at once. Spanish Omelet. Cut 4 ounces of bacon in thin slices, and then into half inch squares, fry gently until crisp. Add 1 small onion, a medium-size tomato, and 6 mushrooms, chopping all fine. Rub a freshly cut clove of garlic on the spoon to be used for stirring ; cook 15 minutes. Break in a bowl, 6 eggs; season with 1 saltspoon of salt and ^ saltspoon of white pepper. Give it a dozen strong strokes and turn into frying pan, in which 1 heaping teaspoon of butter has been melted, and spread over the bottom and side. Shake until nearly set. Spread the bacon and vegetables quickly over; fold, and put in oven for 1 minute; turn upon a heated platter, and serve at once. Rolled Egg Omelet. Six eggs beaten separately, a little minced ham, 1 heaping tablespoon of butter, pepper and salt ; add ingredients to eggs. Put butter in a hot skillet, and pour in the omelet. Set inside of stove to cook; when done begin to fold it from the end with a battereake turner. If desired pour on a gill of rum, and set on fire when ready to serve. Mushroom Omelet. Prepare J. cup of large button mushrooms, or canned mushrooms, cut in small pieces. Put in saucepan 1 ounce of butter and let melt, add mushrooms, 1 teaspoon of salt, % teaspoon of pepper, ^ cup of cream or milk. Dissolve 1 teaspoon of flour in a little cold milk, and stir rapidly to prevent lumping. Boil 10 minutes, then set aside until omelet is ready. Make an omelet of 6 eggs in usual way, when ready to fold, turn mushrooms over the center, and serve at once. Chicken Omelet. Mince fine 1 cup of cold chicken, put in saucepan 1 cup of cream, 1 tablespoon butter, salt and pepper, thicken with 1 dessertspoon flour, cook sauce until of good consistency. Prepare an omelet of 6 eggs, in usual way, when ready to fold, pour on this chicken, serve at once. Oyster Omelet. Parboil 10 oysters in their liquor, remove and drain. Chop oysters, and keep hot in saucepan, when ready to fold omelet, quickly spread and fold. Serve at once. Sweet Omelet. Beat 6 eggs separately, add to yolks 6 teaspoons powdered sugar, and stir lightly into whites. Cook in omelet pan, with 1 tablespoon melted butter. When ready to fold, spread with jelly, marmalade, or cover surface thickly with powdered sugar, and score with hot poker. Serve at once. Rice Omelet.