Omelet

Ingredients

• Break two eggs into a bowl
• sprinkle over them pepper and salt
• put butter in the heated pan

Method

1. 1

   Beat eggs, pour into melted butter in the pan, let stand until cooked through, then roll.

2. 2

   For sweet omelet, add sugar and fill with marmalade or jelly.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 34. The excerpt below is the record exactly as published.

Omelets, Fritters and Chafing Dish Receipts. Rice CROOULEIT ES. MRS. HOGLE. One cupful rice, one egg, one tablespoonful sugar, a little salt, and grated rind of one lemon. Mix all to- gether and mold. Dip in egg and roll in four. Drop in hot lard and fry. Serve with sauce. PEANUT CROQUETTES. MRS. J. JUNGK. One gill of milk. One half pint bread crumbs. One half cup finely chopped nuts. One tablespoonful of sherry. Yolks of two eggs. Cook the milk and bread crumbs until smooth, then add the grated peanuts, sherry, also beaten yolks and cook one minute longer; remove from the fire and cool. Form into croquettes, roll in egg and bread crumbs and fry in deep fat. Serve with hot maple syrup. 168 CHOICE RECIPES MUSHROOM SAUCE. MAMIE LOCKE. One pound mushrooms peeled, wash in colander, chop fine and add two tablespoons salt, cover with water and soak two hours. Boil gently in same water two hours. Pepper and salt, thicken with tablespoon of flour rubbed in tablespoon of cream. To be used for roast meats or croquettes. CHEESE?S Bia =: MRS. FOX. Take a pint of flour anda half pint of grated cheese, mix them and make a paste with lard, size of a walnut, roll out in a thick sheet, cut in strips, half an inch wide and five inches long; bake light brown. Use more cheese, and a dash of red pepper on each straw if desired. FRENCH FRITTERS. MRS. GILMER. Put one cup flour into a bowl, beat the yolks of two eggs, add half a cup cold water, and stir this grad- ually into the flour. .Add two tablespoons of water and give a good vigorous beating. Add half a teaspoon salt and one tablespoon of olive oil, then stir in the whites of the two eggs, beaten stiff and put away for at least two hours, but not longer than twelve. Put a pan of drippings (or oil) on to heat, and when boiling, dip a spoonful of the batter, and quickly slide it into the fat. When brown on one side, turn and brown on other. When done, take out with a skimmer, drain on soft brown paper, dredge with powdered sugar and serve. Fruit fritters may be made by dipping the fruit into this batter and then frying. CROQUETTES, CHEESE STRAWS, OMELETS, ETC. 169 CHEB OE STRAWS: MRS. SEVERANCE. Roll scraps of puff paste thin, sprinkle with grated cheese and cayenne pepper; fold, roll . out, sprinkle again and repeat the process; then place the paste on the ice to harden. When cold, roll into rectangular shape, eighth of an inch thick. Place this on a baking pan, and with a pastry cutter dipped in hot water, cut into strips four or five inches long, and less than a quarter of an inch wide, and bake. OMELET S. MRS. HOGLE. Break two eggs into a bowl, sprinkle over them pepper and salt, give them twelve vigorous beats. Now put butter in the heated pan

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