Spanish Omelet

Ingredients

• 6 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 ounces bacon
• 5 mushrooms, chopped fine
• 1 small onion, chopped fine
• 1 tomato chopped fine

Method

1. 1

   Cut bacon into thin slices and fry until crisp.

2. 2

   Add chopped vegetables and cook for 15 minutes.

3. 3

   Mix with eggs and seasonings, pour into a frying-pan with melted bacon drippings or butter.

4. 4

   Bake until set, fold, and serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 69. The excerpt below is the record exactly as published.

SPANISH OMELET 6 eggs. i teaspoon salt. i teaspoon pepper. 4 ounces bacon. 5 mushrooms, chopped fine. 1 small onion, chopped fine. 1 tomato chopped fine. Cut the bacon in thin slices and then into ^-inch squares. Fry gently until crisp and add the chopped vegetables Cook for 15 minutes. Eub into a bowl, add seasonings, give them a dozen strong strokes and Iu?n into a frymg-pan in which a teaspoon of bacon dripping or butter has been melted Bake as usua unm neTrh- set. Spread the bacon and vegetables quickly over, fold, set it m the oven for 1 minute, turn it upon a hot platter and serve with tomato sauce. SCRAMBLED EGGS Beat the eg-s lightly with a fork, just enough to break the yolks. To 4 eggs add 2 tablespoons _ of milk 1 saltspoon of salt,\ dash of pepper. Put into a frying-pan i teaspoon of butter. When it begins S bubble! tiL in the eggs, stir gently over a slow fire until they begin to set, then remove from the fire and stir till they are of the right consistency. BREAD OMELET Let 1 teacup of milk come to a boil, pour it over 1 teacup of bread crumlis and lot soak a few minutes. Break 6 e-gs into a bowl, stir (not beat) till well mixed, then add the milk and bread, seasoji with pep- T,er and salt mix all together and turn into a hot frying-pan containing a large spoon of butter boiling hot. Cook the omelet slowly, and when brown on the bottom set in the oven under top heat to set the top. Fold and serve. Page One Hundred and Twenty-one PURITY FUOUR More Bread and BettEr Bread CHEESE OMELET Beat well 3 eggs and mix with a little milk, salt aud pepper. Set on the stove in a well-buttered spider until ihc edges begin to spread, then sprinkle a little grated cheese over the top aud put in the oven until set and the cheese melted. Serve. EGG TOASTETTE Take a slice of toast, well browned, place on a granite pie tin and pour sufficient hot milk over it to soften it. Take 1 or 2 eggs and separate the yolks and whites, beat the whites stiffly and pile over the toast and put the yolk in the centre. Sprinkle salt and pepper, put in ;i moderate oven to set and deli- cately brown. Serve immediately. Garnish with small sprigs of parsley. RICE OMELET To 1 cup of cold boiled rice add 1 cup of milk, 3 well-beaten eggs. salt, pepper and a teaspoon of butter. Pour into a hot, well-greased omelet pan. Cook until set and a light brown on tlie bottom. Garnish with parsley. SCRAMBLED EGGS WITH ASPARAGUS Boil the asparagus in salted water for 10 minutes, using the tender tops — canned may be used. Have a platter heated hot and put slices of buttered toast down the centre; on this put the boiled asparagus in a neat row. Scramble 6 or 8 eggs and make a border of them around the asparagus. NUN'S TOAST Put butter the size of an egg into a saucepan, and when it begins to bubble add 1 finely chopped onion and let it cook a little without browning, then stir in ] teaspoon of Purity Flour add a cup of milk and .stiL until smooth. To this add 4 sliced hard-boiled eggs and let them get hot. Pour this over buttered toast. GREEN CORN OMELET Grate 6 ears of corn, add 4 well-beaten eggs, 1 tablespoon of Purity Flour, ] cup of milk, with salt and pepper. Beat all together and bake slowly for -J an hour. Season Page One Hundred and Twenty-two GREEN vegetables should be cooked as soon after p.cl.ng as possible; otherwise they ^f^^^^^ on floor of a dry and well-ventilated cellar or placed m the ice-box. Lettuce and garnishing., on floor ot a ary ana ^^^^ ^^^^.^^ ^^^ ^^^ ^^ ^ ^^^^p then iiquoi anu leiK^wucu .y & „4? coH +a 1 nnart of water In cookmg peas and beans r-;:;;j;::"LTr .ri ie^r^ tlir -: ..... ... il ».. .«„ if cooked uncovered. POTATOES '° '■'"SfpoSoefr.ia be'^edtnLoaked i. cold water before bo,U„g. Cook i. bo.l.Bg salted water, following the directions for new potatoes. BAKED POTATOES Wash potatoes of uniform size; cut thin slice from each end and bake them for 40 to 45 minutes. MASHED POTATOES 6 medium- sized potatoes. .3 tablespoons butter, i teaspoon salt. i teaspoon pepper.

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