THE PHYSICAL CULTURE COOK BOOK. II? brown, then put the eggs in, and be sure to cover with a lid. Take the pan immediately off the fire and set it on the top of a hot stove. In four or five minutes, when sufficiently done, loosen the omelet around the edge of the pan with a palette knife, fold one-half of the omelet over the other half and serve hot on a warm dish. To make omelets light and delicious, strictly fresh eggs must be used, and the skillet in which they are made should be used exclu- sively for that purpose. In making savory omelets, the savory in- gredients should always be beaten in with the yolks. The savory ingredient may be grated cheese or raw apples ; or finely chopped onions or ham, one heaping teaspoonful to each egg; or the amount may be varied to suit. 5. Omelet (No. 2). — Beat four eggs slightly and add one tablespoonful of cold water and a little salt✪ Moulded Eggs. Heat a little butter in a pan, pour in the eggs. Shake over the fire until it be- gins to thicken, fold and serve immediately. 6. Ham Omelet. — Mix an omelet as above; add three-quarters of a cup of rnnced ham and proceed as before. Il8 THE PHYSICAL CULTURE COOK BOOK. 7. Cheese Omelet. — Proceed as for plain omelet, only add one tablespoonful grated cheese. 8. Apple Omelet. — Stew apples as for apple sauce. Beat well with one tablespoonful but- ter, sugar to sweeten and a little cinnamon. When perfectly cold add five eggs✪ Apple Omelet, beaten well. Bake until brown. Eat warm, for tea, with whole-wheat bread. Grated raw apples are preferable to stewed. 9. Baked Eggs. — Thicken one scant pint milk with one and a half tablespoonful butter blended with one and a half tablespoonfuls flour and add a few drops onion juice; cut ten hard-boiled eggs in halves and arrange in a baking dish in layers, grating cheese lightly over each layer and seasoning with salt✪ Baked Eggs. Pour over the sauce, cover slightly with bread crumbs and brown in the oven. 10. Devilled or Stuffed Eggs. — Boil five eggs hard and put in cold water a moment to coul ; cut in halves and remove the yolks; mix the yolks with one tablespoonful olive oil ; salt, to taste, and a little vinegar✪ Devilled or Stuffed Eggs. Fill the whites with the mixture and serve on lettuce leaves ; finely chopped ham or tongue may be added if desired. THE PHYSICAL CULTURE COOK BOOK. 1 19 11. Egg Timbales. — Make a custard without sugar, using salt and a little onion juice in- stead ; put into timbale tins, or small cups will do, and bake in a moderate oven. Serve with drawn butter sauce No. 2. 12. Egg Timbales with Cheese. — Six eggs, one gill milk✪ Egg Timbales, salt to taste, two tablespoonfuls grated cheese ; beat the eggs well without sep- arating the yolks and whites, add the milk and seasoning, stir in the cheese and pour into well-greased little tin pans with straight sides ; set these in a pan of hot water and bake in the oven; when the egg is firm turn out on a flat dish, and pour a white sauce over them.

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brown, then put the eggs in, and be sure to cover with a lid. Take the pan immediately off the fire and set it on the top of a hot stove. In four or five minutes, when sufficiently done, loosen the omelet around the edge of the pan with a palette knife, fold one-half of the omelet over the other half and serve hot on a warm dish. To make omelets light and delicious, strictly fresh eggs must be used, and the skillet in which they are made should be used exclusively for that purpose. In making savory omelets, the savory ingredients should always be beaten in with the yolks. The savory ingredient may be grated cheese or raw apples ; or finely chopped onions or ham, one heaping teaspoonful to each egg; or the amount may be varied to suit. 5. Omelet (No. 2). — Beat four eggs slightly and add one tablespoonful of cold water and a little salt. Heat a little butter in a pan, pour in the eggs. Shake over the fire until it begins to thicken, fold and serve immediately. 6. Ham Omelet. — Mix an omelet as above; add three-quarters of a cup of minced ham and proceed as before. 7. Cheese Omelet. — Proceed as for plain omelet, only add one tablespoonful grated cheese. 8. Apple Omelet. — Stew apples as for apple sauce. Beat well with one tablespoonful butter, sugar to sweeten and a little cinnamon. When perfectly cold add five eggs, beaten well. Bake until brown. Eat warm, for tea, with whole-wheat bread. Grated raw apples are preferable to stewed. 9. Baked Eggs. — Thicken one scant pint milk with one and a half tablespoonful butter blended with one and a half tablespoonfuls flour and add a few drops onion juice; cut ten hard-boiled eggs in halves and arrange in a baking dish in layers, grating cheese lightly over each layer and seasoning with salt. Pour over the sauce, cover slightly with bread crumbs and brown in the oven. 10. Devilled or Stuffed Eggs. — Boil five eggs hard and put in cold water a moment to cool ; cut in halves and remove the yolks; mix the yolks with one tablespoonful olive oil ; salt, to taste, and a little vinegar. Fill the whites with the mixture and serve on lettuce leaves ; finely chopped ham or tongue may be added if desired. 11. Egg Timbales. — Make a custard without sugar, using salt and a little onion juice instead ; put into timbale tins, or small cups will do, and bake in a moderate oven. Serve with drawn butter sauce No. 2. 12. Egg Timbales with Cheese. — Six eggs, one gill milk, salt to taste, two tablespoonfuls grated cheese ; beat the eggs well without separating the yolks and whites, add the milk and seasoning, stir in the cheese and pour into well-greased little tin pans with straight sides ; set these in a pan of hot water and bake in the oven; when the egg is firm turn out on a flat dish, and pour a white sauce over them.

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Moulded EggsHam OmeletCheese OmeletOmelet (No. 2)Apple OmeletBaked EggsDevilled or Stuffed EggsEgg TimbalesEgg Timbales with Cheese

Physical culture cook book