The Toronto Cook Book

Cut hard-boiled eggs in halves, remove yolks, put whites aside in pans, mash yolks and add an equal quantity of cold cooked chicken, or of real finely chopped ham, half the quantity; moisten with melted butter or salad dressing, to make the right consistency to shape. Season with salt, pepper and lemon juice. Make into balls the size of the original yolk and re-fill the whites. Tomato Omelet Take one can ripe tomatoes, put into saucepan with two finely-chopped onions, a little butter, salt and pepper, one soda biscuit rolled fine; cover closely and simmer one hour; beat five eggs to a froth and have frying pan hot and well-greased. Beat eggs and tomatoes together, pour in pan, brown, fold and serve. Egg Macaroni Into one cup cream sauce seasoned with salt, pepper and onion juice, stir one cup of boiled macaroni; when hot, add beaten yolks of two eggs; cook one minute and set away to cool. When cold, stir in whites beaten stiff. Cover with grated cheese or crumbs and bake in buttered dish twenty-five minutes; serve with mushroom sauce. Plain Omelet Beat six eggs until light and foamy with an egg-beater; add half a teaspoon of salt and one scant saltspoon of pepper and one cup of milk. Fry a large spoonful at a time in a hot pan or on a griddle, and roll over quickly like a French pancake. This is a convenient way where the family come irregularly to breakfast. The mixture may stand for some time if beaten again thoroughly before frying. Omelet Soufflee Allow a heaping teaspoon of powdered sugar, a few drops of lemon or vanilla for flavoring, and two whites to each yolk. To make a small omelet, beat the yolks of two eggs till light and thick; add two heaping teaspoons of powdered sugar and half a teaspoon of lemon or vanilla.* Beat the whites of four eggs till stiff and dry, and fold them lightly into the yolks. Put it lightly into well-buttered baking-dish a tablespoon at a time. Cook in moderate oven about twelve minutes, or till well puffed up and a straw comes out clean. Serve at once. Eggs and Omelets Sweet or Jelly Omelet Allow a teaspoon of powdered sugar to each egg, and omit pepper. Mix and cook as in Omelet No. 1, and when ready to fold put two or three tablespoons of any kind of preserve, marmalade or jelly on top. Fold and sprinkle with sugar. Orange Omelet The thinly grated rind of one orange and three and a half tablespoons of the juice, three eggs, and three tablespoons of powdered sugar. Beat the yolks; add the sugar, rind and juice; fold in the beaten whites, and cook as in Omelet No. 1. Fold, turn out, sprinkle thickly with powdered sugar, and score in diagonal lines with a clean red-hot poker. The burnt sugar gives the omelet a delicious flavor. Another way is to cut the orange into sections, remove the seeds and tough inner skin; cut each section into pieces and mix with the yolks before cooking; or spread part of the orange over the omelet before folding, and sprinkle the remainder over the sugared top. This is a convenient dessert for an emergency, and may be prepared in ten minutes if one have the oranges. Jumbled Eggs