Cake or Cookie Omelette

Ingredients

• 1 tablespoon of grated and sifted crumbs
• 4 eggs
• a little nutmeg
• a little pepper
• a little salt
• milk, water, cream, white wine, gravy, lemon juice, brandy or rum

Method

1. 1

   Soak crumbs in liquid of choice.

2. 2

   Beat eggs with nutmeg, pepper, and salt.

3. 3

   Add crumbs and beat constantly.

4. 4

   Cook in a buttered frying pan until set, fold, and serve.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 25. The excerpt below is the record exactly as published.

CAKE OR COOKIE OMELETTE.— Prepare 1 tablespoon of grated and sifted crumbs and soak in milk, water, cream, white wine, gravy, lemon juice, brandy or rum, according to flavor and sweetness desired. Thoroughly beat together 4 eggs with a little nutmeg, pepper and salt, now a^d the crumbs and beat constantly (or the omelette will be crumbly) until the frying-pan is buttered and made thoroughly hot; pour in the omelette; cook till set; turn it on a dish; fold double and serve. For a sweet omelette, stale sponge cake, grated cookies, sweet crackers or pound cake may be used, and lumps of currant jelly should decorate it. Sift pound- ed loaf sugar over it when served. — Mrs. D. C. Allen, Arlington Heights, 111. CHEESE OMELETTE.— Take a tablespoon of grated cheese for each egg used. Beat the eggs slightly, add ^ teaspoon of butter, salt, cayenne, and half of the cheese. Melt remaining but- ter, add mixture, and cook until firm, without stirring. Add re- mainder of cheese as the omelette begins to thicken. When nice- ly browned, turn out on a hot dish. A little cheese may be grated over it before serving. — Mrs. A, A. Alton, Glen View, 111. CHICKEN OR TONGUE OMELETTE.— Mince quite fine 1 cup of chicken or tongue in 1 teacup of cream or milk, mix and warm 1 tablespoon of flour. Make a plain omelette and spread on 42 EGGS this mixture just before folding it over. This is better than using the dry, minced chicken or omelette. — ^Mrs. A. L. Farrell, Bensen, 111. CREAMY OMELETTE.— Beat number of eggs desired light- ly with a spoon until you can take up a spoonful. Add a scant yi teaspoon of salt, J^ a saltspoon of pepper, 4 tablespoons of milk or cream, and mix well. Butter a hot omelette pan, and before the butter browns, turn in the mixture. Then, with the point of a fork, pick or lift up the cooked egg from the center and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole fe of a soft, creamy consistency, then place it over a hotter' part of the fire to brown slightly, fold, and turn out as usual. — Mrs. Ben Dunn, Palatine, 111. CORN OMELETTE.— 4 eggs, ^ cup of milk, 1 tablespoon of butter. Beat 4 eggs, and add to them salt, pepper, J/^ cup milk, and 1 pt. of cold boiled corn. Fry like a plain omelette. — Mrs. Frank Darling, Kenilworth, 111. OMELETTE WITH DATES.— Beat the whites of 6 eggs to a stiff froth; beat 3 yolks and add juice of H lemon and 3 table- spoons of powdered sugar, fold in the whites carefully and add 12 dates. iHave a baking dish well buttered, turn the omelette in and bake in a hot oven till a golden brown. Serve at once. — E. G. Harris, Winnetk^, 111. FANCY OMELETTE.— Add either a little fine herb season- ing, a little chopped parsley, a little mace to the pepper and salt, some fine minced ham with a bit of chopped onion, chopped toma- toes— in which case ibeat a tablespoon of flour with butter and cream and use perhaps, 3 moderate sized tomatoes, or any other mixture desired, to the beaten yolks, and then add the stiff whites. This is often a good way to use left-overs in small quantities. — Mrs. Fay Fadden, Bartlett, 111. FISH OMELETTE.— Add a cup of any kind of cold fish, flaked fine, cream enough to moisten it, 1 tablespoon of butter, and pepper and salt to taste. Make a plain omelette and spread in the fish mixture just before folding. — ^Miss F. Farley, Willi- mctte, 111. COOK COUNTY COOK BOOK 43 VARIATION I.— Boil a shad roc 20 minutes in salt water. Chop it fine and add salt to it, a cup of any kind of cold fish broken fine, season with salt and pepper and warm it in a cup of cream sauce. Make a plain omelette with 6 eggs. When ready to fold, spread the prepared fish on it. Roll up, dish, and serve immediately. — Mrs. C. D. Ellis, Park Ridge, 111. FRENCH OMELETTE.— Scour a medium sized omelette pan with salt to make sure it is smooth. Put 3 teaspoons butter in and stand where the butter will soften but not melt. Break 3 eggs into a bowl, and beat them with a fork just enough to mix them without making them foamy, then stir in 3 tablespoons hot water. Stand the platter where it will heat, and have the salt and pepper shakers and a broad-blade, flexible knife at hand. Move ♦the omelette pan toward the fire, and melt the butter enough to let it run over the bottom and' sides. Pour in 3 eggs and stand where the mixture will cook very slowly. When it begins to set at the bottom, run the knife under from each side and let the tap liquid part run under. Continue this until no more will run un- der, then dust with salt and pepper, roll it up and turn out on the hot platter, and serve at once. The secret of success here is slow cooking, so that the tgg is jellied instead of toughened. It is dif- ficult for most people to handle any more than 3 eggs at a time, so that it is not easy to provide a large family with French Ome- lette. In such case, it is wiser to take the same ingredients, cook in the same way until it begins to set on the bottom, then keep scraping it off the bottom until the whole is thickened, and turn out a dish of scrambled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. f VARIATION I. — Scald ^ pt. sweet milk and pour over cup grated bread crumbs, then add 1 onion and 3 well beaten eggs, a little salt

Cook this with the app: pantry check, scaling, and the assistant.