Plain Omelet

Ingredients

• 4 eggs
• 2 tbs. milk or water
• 1 tbs. butter
• i ts. salt
• Spk. pepper

Method

1. 1

   Beat the yolks of the eggs until they are thick and creamy; add the milk, salt, and pepper.

2. 2

   Beat the whites until they are stiff and dry.

3. 3

   Cut and fold them into the yolks.

4. 4

   Put butter into clean, smooth omelet pan, and when the butter is bubbling, turn in the omelet.

5. 5

   Let it cook slowly until it is light brown underneath.

6. 6

   Put it on the oven grate to dry on top.

7. 7

   When it is dry, slip a knife around the edge.

8. 8

   Then fold it over and serve it at once on a hot platter.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 28. The excerpt below is the record exactly as published.

4 eggs 4 tbs. milk i ts. salt Spk. pepper 2 tbs. butter 1 ts. chopped pars- ley (if desired) RECIPE 91. Digitized by Google EGGS . 75 i 0. chopped ham, in balls the size of yolks and surround them chicken, or other with the halved whites. meat I ts. salt Spk. pepper RECIPE 94. 4 large slices GOLDENROD EGGS Arrange the toast on a platter. Keep buttered toast, cut it hot. Remove the shells from the eggs, diagonally chop the whites fine and put the yolks into 2 c. medium white a strainer. Make medium white sauce, add the chopped whites to the sauce and pour it over the toast. Then press the yolks through the strainer, over the white sauce and toast. sauce 2 hard-cooked eggs RECIPE 95. 4 c. milk 4 eggs i c. sugar i ts. salt i ts. nutmeg RECIPE 96. 2 c. scalded milk 2 eggs 4 tbs. sugar Spk. salt i ts. vanilla RECIPE 97. 2 eggs i ts. salt Spk. pepper BAKED CUSTARD Scald the milk. Beat the eggs slightly. Add the sugar, salt, and nutmeg, and beat the eggs again ; pour on the scalded milk, stirring the mixture while pouring in the milk. Strain the mixture into buttered custard cups. Put the cups into a pan of water in a moderate oven and let the custard cook until it is firm, or until a knife put into the center of the custard comes out clean, or, steam the custards in a steamer. SOFT CUSTARD Beat the eggs slightly, beating in the sugar and salt. Add the hot milk slowly, stirring the mixture all the while. Pour it into a double boiler and cook it, stirring it constantly until the custard coats the spoon (about ^ve minutes). Strain it at once, add the vanilla. Serve it cold. PLAIN OMELET Beat the yolks of the eggs until they are thick and creamy ; add the milk, salt, and pepper. Beat the whites until they are Digitized by Google 76 FIRST YEAR 2 tbs. milk or water stiff and dry. Cut and fold them into the 1 tbs. butter

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