Plain Egg Omelet

Ingredients

• 4 eggs
• 1/4 teaspoon salt
• Few grains pepper
• 4 tablespoons hot water
• 1 tablespoon butter

Method

1. 1

   Separate yolks from whites, beat yolks until thick and lemon-like.

2. 2

   Add salt, pepper, and hot water.

3. 3

   Beat whites until very stiff and dry, cutting and folding them in first mixture.

4. 4

   Heat pan and butter sides and bottom; turn in mixture, spread evenly, place on stove where it will cook slowly, occasionally turning the pan.

5. 5

   When well puffed and brown underneath, place pan in oven to finish cooking the top.

6. 6

   It is cooked when it does not stick to the finger.

7. 7

   Then fold together and serve.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 8. The excerpt below is the record exactly as published.

Plain Egg Omelet 4 eggs. 14 teaspoon salt. Few grains pepper. 4 tablespoons hot water. 1 tablespoon butter. Separate yolks from whites, beat yolks until thick and lemon- like. Add salt, pepper and hot water. Beat whites until very stiff and dry, cutting and folding them in first mixture. Heat pan and butter sides and bottom; turn in mixture, spread evenly, place on stove where it will cook slowly, occasionally turning the pan. When well puffed and brown underneath, place pan in oven to finish cooking the top. It is cooked when it does not stick to the finger. Then fold together and serve. Mrs. H. E. Gaores. Deviled Eggs One-half dozen hard-boiled eggs, cut in halves and remove yolks. Mash yolks fine, mix with one tablespoon melted butter, one-half teaspoon mustard, little grated cheese and chopped pickles. Add enough vinegar to soften mixture; salt and pepper to taste. A little cold boiled ham, chopped fine, may be added, also. Mix all well and fill whites. Mrs. U. B. ALEXANDER. 18 For Dainty, Delicious Desserts, use Knox Gelatine POULTRY AND MEATS Meat Loaf 114 pounds round steak. 4 pound pork. rege) 1 cup bread crumbs. 4 cup milk. 2 teaspoons salt. Butter size of a walnut. 2 medium size onions. 1 sprig parsley. 14 sage leaf. Vg teaspoon black pepper. Grind meat and knead into a loaf, and sprinkle with flour. Bake two hours in a moderate oven. Mrs. A. P. Hepriox. Meat Loaf 1 pound hamburg steak. 14 pound pork sausage. 1 egg. 14 cup bread crumbs. 4 cup potatoes chopped fine. 1% teaspoon salt. 4 teaspoon pepper. 1 onion. Mix in egg, bread crumbs, potatoes, salt, pepper and finely chopped onion. Mold in loaf pan, place in moderate oven, bake about one hour. Baste with melted pork fat. Serve hot or cold. Mrs. S. M. Swan. Beef Loaf Two pounds beef and one pound pork. Grind in meat chop- per. Use one box crackers, five eggs and one-half cup butter. Crumble or grate crackers; mix all thoroughly. Salt to taste. Use one-fourth teaspoonful cayenne pepper and one scant tea- spoonful black pepper. Bake in a Liske roaster, with a little water, from three to four hours. Mrs. J. D. Rieean. CB 1h ht i Hee mt he ce ff me fH Hf fH of HH Hee HH HH aH Nm Hemme Fem e W., H LMS oe Ra NAT DEALER IN Fresh Meats, Fish, Oysters and Game Our Motto: “CLEANLINESS” Nowhere on earth does Cleanliness count more than ina market. Realiz- ing this we maintain a perfectly sanitary condition. QUALITY, ONLY THE FINEST If a clean market, clean market products, choicest of quality and right prices appeal to you, then BUY YOUR MEATS AT OUR MARKET. 0 a at et et ee et et tt me 9 OH eH ih he Ha mmm He Hm Hm ema pees ype NN NN em RH NESE KNOX GELATINE is highest quality and worth its price Meat Loaf 1 pound of round steak. 2 sprigs of parsley. 4 pound fresh pork. 1 tablespoon butter. 14 cup bread crumbs. 14 teaspoon salt

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