A real French omelet is a natural dish. It don't
want all the fixing most cooking folks put on her.
One would think by reading the books that it was as
big a thing to do as a suffler. Most books tell you
to beat up your whites till they stand, but it ain't
right. A Frenchman don't take no time in making
an omelet. While the butter is in the pan heating,
he gets his eggs ready. There ain't no use to separ*-
ate whites and yellows. Break the eggs in a bowl,'
stir them so whites and yellows is mixed thoroughly
and that's all. Two minutes does that Now don't
you add water, nor milk, nor nothing. You can put
cream in, but then that don't make the old original
Johnny omelet, but something else that may be good
enough but new fangled. If you have any parsley,
chop that up before you begin, that is, if you want a
parsley omelet; the parsley, about a teaspoon to six
^ggs» ought to be as fine as possible ; add a little salt
and very little white pepper to your eggs and when
your butter is a sizzing, tilt over the frying pan a very
little and pour in your eggs. It don't take half a
minute to cook. If your butter is hot enough a min-
ute will do it all. Don't go to turn your omelet with
a fork but sling her. She ought to take a whole turn
in the air and fall on her other side. But anyhow, if
you ain't up to that trick, you might help her over
with a spoon. An overcooked omelet is just a dis-
grace. It ought to be mellow and a little underdone
in the middle. Don't you never go to give people as
knows what an omelet is, something in a flat sheet as
tough as a canvas and call it an omelet*
^*«*«
The Quein Cook Book 107
Eggs \ la Lavallbtte.
Pour into. & fiat tin dish cream to the depth of a
quarter of an inch; bring to a boil, then drop in the
eggs and cook until the whites are set. Season to
taste with salt, pepper and butter. Serve in the same
dish or take carefully x)ut and pour the seasoned cream
over the eggs.
Eggs X la Cr£am.
Boil six eggs eight minutes, drop in cold water a
minute; remove the shells, cut in halves; slice a bit off
each end so they will stand on end. Mix a tablespoon
of butter with a teaspoon of flour; stir it into a pint
of boiling milk, stirring constantly; season and pour
over the eggs.
Egg Gems.
Two cups of sweet milk, two eggs, one tablespoon
of butter, one-half teaspoon salt, thfee and one-half
cups sifted flour, one heaping teaspoon of baking
powder. Bake in gem pans.
To Fry Egg Plant.
Always choose fat, plump ones, they are much bet-
ter than the long slim ones. Cut in slices not quite a
half inch and peel them. Rub a little salt✪ To Fry Egg Plant on each
side and pack them in two piles, putting the largest at
the bottom, in a dish. Place a plate on top, upon
which put a laundry iron weight. Fill dish with
water; let stand an hour and then throw off this
water; rinse and repeat the same process for another
hour. This is to take out that unhealthy bitter taste.
Rinse, wipe dry, dip in beaten egg and then in rolled
lo8 he Queen Cook Book
cracker or in batter, and fry in spider; brown on both
sides in half butter and half suet. If you have a
fresh plant, not wilted by being picked too long or by
drought, they are very fine.
VEGETABLES.
Page 42 · 4 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A real French omelet is a natural dish. It don't want all the fixing most cooking folks put on her. One would think by reading the books that it was as big a thing to do as a suffler. Most books tell you to beat up your whites till they stand, but it ain't right. A Frenchman don't take no time in making an omelet. While the butter is in the pan heating, he gets his eggs ready. There ain't no use to separate whites and yellows. Break the eggs in a bowl,' stir them so whites and yellows is mixed thoroughly and that's all. Two minutes does that Now don't you add water, nor milk, nor nothing. You can put cream in, but then that don't make the old original Johnny omelet, but something else that may be good enough but new fangled. If you have any parsley, chop that up before you begin, that is, if you want a parsley omelet; the parsley, about a teaspoon to six eggs, ought to be as fine as possible ; add a little salt and very little white pepper to your eggs and when your butter is a sizzing, tilt over the frying pan a very little and pour in your eggs. It don't take half a minute to cook. If your butter is hot enough a minute will do it all. Don't go to turn your omelet with a fork but sling her. She ought to take a whole turn in the air and fall on her other side. But anyhow, if you ain't up to that trick, you might help her over with a spoon. An overcooked omelet is just a disgrace. It ought to be mellow and a little underdone in the middle. Don't you never go to give people as knows what an omelet is, something in a flat sheet as tough as a canvas and call it an omelet.
The Quein Cook Book 107
Eggs \ la Lavallbtte.
Pour into a flat tin dish cream to the depth of a quarter of an inch; bring to a boil, then drop in the eggs and cook until the whites are set. Season to taste with salt, pepper and butter. Serve in the same dish or take carefully out and pour the seasoned cream over the eggs.
Eggs X la Cr£am.
Boil six eggs eight minutes, drop in cold water a minute; remove the shells, cut in halves; slice a bit off each end so they will stand on end. Mix a tablespoon of butter with a teaspoon of flour; stir it into a pint of boiling milk, stirring constantly; season and pour over the eggs.
Egg Gems.
Two cups of sweet milk, two eggs, one tablespoon of butter, one-half teaspoon salt, three and one-half cups sifted flour, one heaping teaspoon of baking powder. Bake in gem pans.
To Fry Egg Plant.
Always choose fat, plump ones, they are much better than the long slim ones. Cut in slices not quite a half inch and peel them. Rub a little salt on each side and pack them in two piles, putting the largest at the bottom, in a dish. Place a plate on top, upon which put a laundry iron weight. Fill dish with water; let stand an hour and then throw off this water; rinse and repeat the same process for another hour. This is to take out that unhealthy bitter taste. Rinse, wipe dry, dip in beaten egg and then in rolled
lo8 he Queen Cook Book
cracker or in batter, and fry in spider; brown on both sides in half butter and half suet. If you have a fresh plant, not wilted by being picked too long or by drought, they are very fine.
VEGETABLES.
Records on this page
To Fry Egg PlantEggs à la LavalletteEggs à la CreamEgg Gems