Vegetarian Cook Book

Mix the corn-starch, flour, salt, sugar, and cream; beat until smooth, and add the beaten yolks of the eggs, and the boiling milk; fold in the beaten whites, and bake in greased individual dishes in a quick oven, ten minutes; spread lemon honey on half of each one, and fold over; sprinkle powdered sugar on the top, and serve hot. For lemon honey, see chapter on puddings. PROTOSE OMELET Protose, % a thin slice. Eggs, 2. Parsley, minced. Cooking oil. Mince the protose fine; beat the yolks of the eggs a little, and stir the minced protose into them. Beat the whites into a froth, not stiff, and stir into the protose; add a little minced parsley. Put a little oil into an omelet pan, and when hot pour in the mixture. Cook a few minutes. Insert a knife between the omelet and the pan, and with a sudden turn of the hand fold the omelet in two. Cook in a hot oven two or three seconds. Serve hot. GLUTEN OMELET Same as plain omelet, adding one tablespoonful of gluten to eggs and milk before beating. Serve at once on a hot platter. RICE OMELET Same as plain omelet, only adding one ' tablespoonful of cooked rice to eggs and milk before beating. Serve on a hot platter at once. APPLE OMELET Same as plain omelet. Serve with a tablespoonful of well-seasoned apple sauce, mixed with an equal amount of beaten white of egg on side of platter. GRANOSE OMELET Same as plain omelet, adding two tablespoonfuls of cream instead of milk, and one or two tablespoonfuls of granose before beating. OMELET WITH TOMATO Prepare a plain omelet; and when ready to fold, put a layer of baked ripe tomatoes on one half, and fold the other half over it. Serve with or without a tomato gravy, as preferred. ONION OMELET Make as for plain omelet, placing one dessert-spoonful of lightly braized onion on the omelet just before folding. Serve on a hot platter at once. GREEN PEA OMELET Make as for plain omelet, folding one tablespoonful of French peas with a little thick cream sauce over them. Serve at once on a hot platter, ASPARAGUS OMELET Make as for plain omelet, folding in one tablespoonful of asparagus tips, which have been nicely seasoned. Serve on hot platter at once. OMELETS Onions, peas, lentils, granose, gluten, rice, nuts, minced olives, etc., may be used in omelets. SCRAMBLED EGGS WITH SUGAR CORN Prepare as for scrambled eggs with protose, using nice, tender com in place of protose. Salt, and serve at once on hot platters. SCRAMBLED EGGS WITH ONIONS Prepare as for scrambled eggs with protose, using one teaspoonful of lightly braized onion in place of protose. Salt, and serve on hot platters at once. SCRAMBLED EGGS WITH PROTOSE Cream or milk, 1 tablespoon (for one person). Fresh eggs, 2. Protose, minced, 1 tablespoon. Into an oiled skillet containing one tablespoonful of cream or milk, break the eggs, slightly whipping them with an egg whip or spoon; then add protose. Stir to prevent sticking to the bottom, also to mix thoroughly the egg with the protose. Salt; scramble (soft, medium, or hard) as desired. Serve at once on hot platters. SCRAMBLED EGGS WITH PARSLEY Prepare as for scrambled eggs with protose, omitting protose and substituting minced parsley. POACHED EGGS