Corn Omelet

Ingredients

• One pint of cold boiled corn
• four eggs
• half a cupful of milk
• one teaspoonful and a half of salt
• a little pepper
• three tablespoonfuls of butter

Method

1. 1

   Beat the eggs, add salt, pepper, milk, and corn.

2. 2

   Fry like a plain omelet.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 185. The excerpt below is the record exactly as published.

Corn Omelet. One pint of cold boiled corn, four eggs, half a cupful of milk, one teaspoonful and a half of salt, a little pepper, three table- spoonfuls of butter. Beat the eggs, and add to them the salt, pepper, milk and corn. Fry like a plain omelet. Baked Omelet. One pint and a half of milk, four eggs, one table-spoonful of flour, one of butter, one teaspoonful of salt. Let the milk come to a boil. Mix the butter and flour together. Pour the boiling milk on the mixture, which then cook five minutes, stirring all the while. Put away to cool. When cooled, add the salt and the eggs, the yolks and whites hav- ing been beaten separately. Pour into a buttered dish, and bake twenty minutes in a quick oven. Serve at once. The dish should hold a little more than a quart. BREAKFAST AND TEA. 373 Dropped Eggs. Have one quart of boiling water and one table-spoonful of salt in a frying-pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Cook until the white is firm, and lift out with a griddle-cake turner and place on toasted bread. Serve immediately. Scrambled Eggs. Four eggs, one table-spoonful of butter, half a teaspoon- ful of salt. Beat the eggs, and add the salt to them. Melt the butter in a sauce-pan. Turn in the beaten eggs, stir quickly over a hot fire for one minute, and serve. Poached Eggs. Two eggs, two table-spoonfuls of milk, half a teaspoonful of salt, half a teaspoonful of butter. Beat the eggs, and add the salt and milk. Put the butter in a small sauce-pan, and when it melts, add the eggs. Stir over the fire until the mixture thickens, being careful not to let it cook hard. About two minutes will cook it. The eggs, when done, should be soft and creamy. Serve immediately. Soft-boiled Eggs. Place the eggs in a warm saucepan, and cover with boiling water. Let them stand where they will keep hot, but not boil, for ten minutes. This method will cook both whites and yolks. Soft-boiled Eggs, No. 2. Put the eggs in boiling water, and boil three minutes and a half. By this method the white of the egg is hardened so quickly that the heat does not penetrate to the yolk until the last minute, and consequently the white is hard and the yolk hardly cooked enough. The first method is, therefore, the more healthful. 474: MISS PARLOA'S NEW COOK BOOK. Hard-boiled Eggs. Put the eggs in hot water to cover, and boil twenty min- utes. Ten minutes will boil them hard, but they are not so digestible as when boiled twenty. Ten minutes makes the yolks hard and soggy ; twenty makes them light and mealy. Spanish Eggs. Cook one cupful of rice thirty minutes in two quarts of boiling water, to which has been added one table-spoonful of salt. Drain through a colander, and add one table- spoonful of butter. Spread very lightly on a hot platter. On the rice place six dropped eggs, and serve. Eggs Sur Le Plat. Little stone china dishes come expressly for this mode of serving eggs. Heat and butter the dish, and break into it two eggs, being careful not to break the yolks. Sprinkle lightly with salt and pepper, and drop on them half a tea- spoonful of butter, broken in small pieces. Place in a moderately-hot oven until the white is set, which will be in about five minutes. There should be a dish for each person. The flavor can be changed by sprinkling a little finely- chopped ham or parsley on the plate before putting in the eggs. Creamed Eggs. Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the whites of the eggs, cut in thin strips ; and rub part of the yolks through a sieve on to the toast. Repeat this, and finish with a third layer of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve. BREAKFAST AND TEA. S75 Stuffed Eggs. Cut six hard-boiled eggs in two. Take out the yolks and mash them fine. Add two teaspoonfuls of butter, one of cream, two or three drops of onion juice, and salt and pepper to taste. Mix all thoroughly. Fill the eggs from the mixture, and put them together. There will be a little filling left, to which add a well-beaten egg. Cover the other eggs with this last preparation, and roll in cracker crumbs. Fry in boiling lard till a light brown. Scotch Eggs. One cupful of cooked lean ham, chopped very fine ; one- third of a cupful of stale bread crumbs, one-third of a cupful of milk, half a teaspoonful of mixed mus- tard, cayenne enough to cover a silver five-cent piece, one raw egg, and six hard-boiled. Cook the bread and milk together until a smooth paste. Add to the ham, and add the seasoning and raw egg. Mix thoroughly. Break the shells from the hard-boiled eggs, and cover with this mix- ture. Put in a frying basket, and plunge into boiling fat for two minutes. These are nice for lunch, tea, or picnics. Eggs, Brouille*. Six eggs, half a cupful of milk, or, better still, of cream ; two mushrooms, one teaspoonful of salt, a little pepper, three table-spoonfuls of butte

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