EQQ OMELET

Ingredients

• Three eggs
• one tablespoonful of minced parsley
• pepper to taste
• salt to taste
• a piece of butter the size of an egg

Method

1. 1

   Melt butter over the fire, turn in the omelet, stir constantly until it begins to set, then shake the pan.

2. 2

   Double up the omelet and shake until the underside is golden brown.

3. 3

   Turn it out on a heated dish.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 135. The excerpt below is the record exactly as published.

EQQ OHELET. Three eggs, one tablespoonful of minced parsley, pepper and salt to taste. Melt a piece of butter the size of an egg, over the fire and turn in the omelet. Then stir with a spoon constantly. When it begins to set do not stir but shake the pan well. Double up the omelet with a spoon and shake the pan till the under side of the omelet is a golden brown in color. Turn it out on a heated dish. Mrs. L. Cutler. RUM OMELET. Make a very soft sweet omelet; when on the dish pour over some rum and sugar, send it to the table and then have it set on fire, basting frequently to keep it alight. P. F. W. TORTILLA WITH PARSLEY. Beat nine eggs well and add a tablespoonful of chopped parsley, a teaspoonful of chopped onion, and a little pepper and salt; melt three ounces of butter in a saute pan, and make three separate tortillas with the eggs, using one-third of the melted butter for each one; roll them tightly and cut each in half; cover with egg and bread-crumbs; put the rest of the butter in the pan and when boiling fry the tortillas brown. Serve with plenty of fried parsley. Mrs. Nathan Hoffman. EGGS ESCALFADOS. Six eggs, one ounce of butter, one tablespoonful of cream or milk. Butter a deep dish, sprinkle with salt, and break the eggs carefully into it, keeping each separate. Melt the remainder of the butter and while it is hot stir it into the cream. Pour it over the eggs, cover closely, and bake in a moderate oven for ten minutes. B. T. Clifford. EGGS. 185 EGGS (NUREMBERG STYLE). Put an tgg in boiling water and let it simmer gently for ten minutes. Take it out, remove the shell and dip it in batter. Fry it in hot butter until it is browned all over, then dip it in again, and repeat this until the ball is sufficiently large. Serve on a hot dish, and pour wine-sauce over it. F. C. Phelps. TORTILLA WITH FRENCH BEANS. Cook a cup of French beans till tender, drain them ; warm two table- spoonfuls of butter in a saute pan and fry the beans. Season with salt and pepper. Beat four eggs and pour them into the pan. Bake it till they are set and one side begins to color. Turn the tortilla wnth a plate and let the other side set. Serve hot. Mrs. Geo. Roth. EGGS AND BACON. Cut twelve slices of bacon very thin, and fry until crisp ; take them out and keep hot in the oven. Break six eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, and small fried sippets of bread placed round. Hash can be used instead of bacon. J. Porter. ONION EGGS. Boil six eggs hard, slice three of the eggs, white and yellow together ; cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover so as to keep hot ; grate the three remaining eggs, mix them with a little salt and a trifle of cayenne pepper; boil up in a little cream and pour this over the eggs and onions ; delicious. Mrs. M. Fox. CELERY EGGS. Six hard-boiled eggs, let cool and chop not very fine ; one bunch of celery chopped fine, season with pepper and salt, add three rolled crack- ers and one cupful of milk ; fry in hot butter. Mrs. T. Webber. EGGS— ATLANTIC CITY STYLE. Soak one pint of stale bread-crumbs in one pint of sweet milk; beat eight eggs very light and mix with the bread-crumbs. Have ready a hot pan, two tablespoonfuls of butter and pour in the egg mixture; season with salt and pepper, stirring often. Cook as quickly as possible without burning. Serve on a hot platter and garnish with parsley. Mrs. Dagett. 186 £GGS, EGGS— COLORADO STYLE. Take one cup of bread-crumbs and soak in one cup of milk. Bear five eggs very light and stir with the soaked crumbs, beating five minutes. Have ready a saucepan in which is one tablespoonful of butter, thoroughl> hot; pour in the mixture, season with pepper and salt and quickly stir with a fork for three minutes. Serve at once. A. C. M. STUFFED EGGS— A LA HOT SPRINGS. Hard-boiled eggs cut crosswise, the yolks removed and mashed fine; add to yolks two teaspoonfuls of butter, one of cream, two drops of oniop juice, salt and pepper to taste

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