Bread and Jelly Omelet

Ingredients

• 4 eggs
• 1 tablespoonful butter
• 1/2 cupful milk
• 1/2 cupful bread crumbs
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• jelly

Method

1. 1

   Soak the bread crumbs in the milk until absorbed.

2. 2

   Add the beaten egg yolks, salt, and pepper, and fold in the stiffly beaten egg whites.

3. 3

   Cook as a plain omelet.

4. 4

   Spread with jelly before folding and sprinkle with sugar.

Nutrition per serving

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 56. The excerpt below is the record exactly as published.

Bread and Jelly Omelet 4 eggs 1 tablespoonful butter % cupful milk V2 cupful bread crumbs 1 teaspoonful salt % teaspoonful pepper jelly Soak the bread crumbs in the milk until the milk is absorbed. Add the beaten egg yolks, salt and pepper and fold in the stiffly beaten egg whites. Cook as a plain omelet. Spread with jelly before folding and sprinkle with sugar. Rice Omelet 1 cupful boiled rice 3 eggs 1 cupful milk 1 teaspoonful salt 1 tablespoonful butter % teaspoonful pepper Beat the eggs until light and add to them the warm rice, heated milk, melted butter and the seasonings. Pour in an oiled baking dish and bake in a hot oven, folding over once. Shirred Eggs Break eggs into oiled individual molds or ramekins, sprinkle lightly with salt and pepper and generously with coarse bread crumbs. Place a few dots of butter or a thin slice of bacon on top of every egg. Set the ramekins in a pan of warm water, place in the oven and bake until the eggs are set and the crumbs are delicately browned. Tomato Eggs Follow the directions for making shirred eggs, only place 3 teaspoonfuls of tomato sauce in every ramekin before breaking the egg into it. Scalloped Eggs 6 hard cooked eggs 1 teaspoonful salt 2 cupfuls milk 14 teaspoonful pepper 2 tablespoonfuls flour i/^ cupful bread crumbs 2 tablespoonfuls butter 1 tablespoonful melted butter Make a sauce by thickening the heated milk with the flour, which is mixed thoroughly with the 2 tablespoonfuls of butter. Add the salt and pepper. Cut the hard cooked eggs in thin slices and arrange a layer of them in the bottom of an oiled EGGS AND CHEESE 117 baking dish. Pour a little of the sauce on top and continue this process until all the egg and sauce are used. Cover the top with bread crumbs which have been mixed with 1 tablespoonful of melted butter. Brown in a hot oven. Eggs with Peas 5 eggs % teaspoonful black pepper ^ cupful milk 1 cupful cooked peas y2 teaspoonful salt 2 tablespoonfuls butter Beat the eggs with a spoon until a full spoonful can be lifted. Add the milk, salt and pepper. Melt the butter in a frying pan and turn in the egg mixture. Stir constantly and cook until the egg begins to thicken. Then add the peas and continue to cook and scrape until creamy throughout. Turn on a hot plate and serve at once. Rarebit 2 cupfuls grated cheese 1 teaspoonful salt % cupful milk 2 eggs 1 teaspoonful mustard 4 tablespoonfuls butter speck of cayenne Put the cheese and milk in a double boiler or in a saucepan over hot water. Mix the mustard, salt and cayenne, add the eggs and beat thoroughly. When the cheese is melted, stir in the egg mixture and the butter. Cook until thick, stirring fre- quently. Pour over toasted bread or crackers and serve at once. Macaroni and Cheese 2 cupfuls cooked macaroni 1 teaspoonful salt 2 cupfuls milk

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