Omelet. — To four eggs add four tablespoons water, one-half
teaspoon salt, and one-eighth teaspoon pepper. Mix all thor-
oughly. Heat a perfectly smooth frying pan. Put in a table-
spoon of bacon grease or butte✪ Omeletr, When hot pour in eggs. As
soon as they have begun to cook, lift from bottom and sides of
pan with a spatula or knife, allowing the uncooked parts to run
under the cooked. Never allow to stick or burn. When evenly
cooked, but not hard, remove from fire. Run the knife along the
edge, lessening the omelet from the sides of pan. Taking the
handle of the pan in the left hand, and tilting the pan from you,
begin to roll the omelete with the knife from the side on which
the handle is. When the omelet is rolled, hold the knife over it,
and by inverting pan over the platter, let it fall gently to
platter. Milk, cream, or left-over gravy may be used instead of
water in omelet. Milk tends to make a tough omelet. The
same may be used to make scrambled eggs, which are better if;
they have water or milk added than if the eggs are used alone..
Omelet may be covered with 'grated cheese or finely chopped
chicken before being rolled. Peas or asparagus may be heated
in white sauce and served on the same platter with omelet, or-
tomato sauce may be poured around.
Rich Omelet. — Two and one-half tablespoons flour, three-
fourths teaspoon salt, three tablespoons butter, one cup milk,
three eggs✪ Rich Omelet.
Melt butter, add flour and cook two minutes, being careful not
to burn. Add heated milk gradually, stirring continually. Boil
three minutes and cool. Separate eggs, add salt to whites and
beat until stiff.' Fold in yolks and cream sauce. Cook slowly
as any omelet, occasionally picking through with a fork to allow
the uncooked top to reach the bottom.
Stuffed Eggs. — Cut four hard cooked eggs in halves, cross-
wise, remove yolks, mash, and add to them two tablespoons
grated cheese, one teaspoon vinegar, one-fourth teaspoon mus-
tard ; salt and pepper to taste. Add enough melted butter to
make the mixture the right consistency✪ Stuffed Eggs to shape. Make balls
size of original yolks and refill whites. Arrange on serving dish
and garnish with parsley. If desired hot, arrange in shallow
8 Bulletin of the University of Texas
baking dish, pour over them one cup white sauce, and reheat.
Do not bake, as the eggs will become very indigestible.
MEATS.
(For fuller detail in cooking tough meat, see Bulletin No.
278, Extension Department, University of Texas.)
Time Required for Cooking Meats.
Kind of meat Weight Boiling Baking
Ibs. (about) Hours Hours Minutes.
Mutton (leg) 5. 2-3 1 45
Ham 12-14 4-5
Corned beef 5 3-4
Turkey 9 3-3y2 2i/2-3
Chicken (spring) . . . 2% 1 1-1%
Chicken (old) 4 3-4 2-3
Roast beef (rare) 5 1 5
Tongue 3-4
Roast beef (well done) 5 1 20 ✪ Roast
Page 3 · 4 recipe records on this page
Presented as published in 1913. 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
Omelet. — To four eggs add four tablespoons water, one-half teaspoon salt, and one-eighth teaspoon pepper. Mix all thoroughly. Heat a perfectly smooth frying pan. Put in a tablespoon of bacon grease or butter, When hot pour in eggs. As soon as they have begun to cook, lift from bottom and sides of pan with a spatula or knife, allowing the uncooked parts to run under the cooked. Never allow to stick or burn. When evenly cooked, but not hard, remove from fire. Run the knife along the edge, lessening the omelet from the sides of pan. Taking the handle of the pan in the left hand, and tilting the pan from you, begin to roll the omelete with the knife from the side on which the handle is. When the omelet is rolled, hold the knife over it, and by inverting pan over the platter, let it fall gently to platter. Milk, cream, or left-over gravy may be used instead of water in omelet. Milk tends to make a tough omelet. The same may be used to make scrambled eggs, which are better if they have water or milk added than if the eggs are used alone..
Omelet may be covered with 'grated cheese or finely chopped chicken before being rolled. Peas or asparagus may be heated in white sauce and served on the same platter with omelet, ortomato sauce may be poured around.
Rich Omelet. — Two and one-half tablespoons flour, threefourths teaspoon salt, three tablespoons butter, one cup milk, three eggs.
Melt butter, add flour and cook two minutes, being careful not to burn. Add heated milk gradually, stirring continually. Boil three minutes and cool. Separate eggs, add salt to whites and beat until stiff.' Fold in yolks and cream sauce. Cook slowly as any omelet, occasionally picking through with a fork to allow the uncooked top to reach the bottom.
Stuffed Eggs. — Cut four hard cooked eggs in halves, crosswise, remove yolks, mash, and add to them two tablespoons grated cheese, one teaspoon vinegar, one-fourth teaspoon mustard ; salt and pepper to taste. Add enough melted butter to make the mixture the right consistency to shape. Make balls size of original yolks and refill whites. Arrange on serving dish and garnish with parsley. If desired hot, arrange in shallow
8 Bulletin of the University of Texas
baking dish, pour over them one cup white sauce, and reheat. Do not bake, as the eggs will become very indigestible.
MEATS.
(For fuller detail in cooking tough meat, see Bulletin No. 278, Extension Department, University of Texas.)
Time Required for Cooking Meats.
Kind of meat Weight Boiling Baking
Ibs. (about) Hours Hours Minutes.
Mutton (leg) 5. 2-3 1 45
Ham 12-14 4-5
Corned beef 5 3-4
Turkey 9 3-3y2 2i/2-3
Chicken (spring) . . . 2% 1 1-1%
Chicken (old) 4 3-4 2-3
Roast beef (rare) 5 1 5
Tongue 3-4
Roast beef (well done) 5 1 20
Records on this page
OmeletRich OmeletStuffed EggsRoast