Manual for army cooks

an egg, and work them to a smooth thick batter ; stir in the milk ; lastly, stir in lightly, the beaten whites. Heat in a frying pan a piece of butter the size of an egg ; when it becomes hot pour the mixture gently into the pan. As the omelet begins to "set," loosen it with a thin-bladed knife from the sides and bottom of the pan. It should cook in ten or twelve minutes. Or, put the frying pan into a hot oven when the middle of the omelet is set, and bake to a delicate brown. When cooked, to turn it out, proceed as follows : Put a hot dish bottom-up on the pan, hold the handle of the pan with the right hand, back of the hand down, spread the left hand back uppermost on top of the dish, turn both hands, emptying the omelet into the dish, the browned side uppermost. It should be eaten at once, as it falls rapidly. It may be eaten with pepper and salt or powdered sugar or sirup. Minced ham, tongue, and fish are sometimes mixed with omelet batter and cooked as above. To make jam omelet, as soon as one side becomes brown, spread it over with jam, double, and serve. POACHED EGGS. It is advisable not to poach more than three or four eggs at a time ; preferably one. Nearly fill a frying pan with cold water, adding two teaspoonfuls of salt and one tablespoonful of vinegar to a quart of water. When the water boils, break a fresh egg into a saucer or small plate, slip it carefully into the boiling water, and as near the surface as possible. Dip up some boiling water with a spoon and pour it over the egg. Boil gently for three or four minutes. When cooked take it up with a perforated skimmer, giving the skimmer a light shake over the pan to drain the water. Lay it on toasted bread and sprinkle with pepper and salt. SCRAMBLED EGGS. Break twelve eggs into a bowl or deep dish. Heat in a frying pan a piece of butter a little larger than an egg. When this is hot pour in the eggs, and at once stir them with a spoon from the bottom for fully three minutes, or until they become coagulated, seasoning with pepper and salt while cooking. When cooked turn them out into a hot dish or upon toasted bread. Chopped parsley, sweet herbs minced, cooked ham or tongue, or chipped dried beef may be added to the seasoning. BREAD, ETC. Remarks on Breakfast Rolls. The following rules are to be observed in making all rolls : The dough must be prepared the night previous. It must be well kneaded, and be placed where the temperature is even, and never be allowed to chill. In winter wrap the pan containing it in a blanket and set near the stove. In summer cover top of pan with a cloth. After the morning kneading, the dough must be set to rise in a warm place about an hour before it is made into rolls for baking. The oven in which the rolls are baked must have a moderate and even heat maintained during the process of baking. Baking pans must be clean, and well greased with dripping or lard. BREAKFAST ROLLS. 3 quarts sifted flour. 1 large teaspoonful salt. 1 large teaspoonful dripping or lard. 1 cnji good yeast. Tepid water (milk and water preferable) to make a soft dough. Make sponge as follows : Rub the dripping or lard into the sifted flour, mix in the salt, then the yeast