Tomato Omelet

Ingredients

• Peel and chop fine four large tomatoes
• add to them one-half cup of bread or cracker crumbs
• and five well beaten eggs
• season

Method

1. 1

   Put into a hot frying pan a small piece of butter, turn in the mixture.

2. 2

   Stir rapidly until it begins to thicken.

3. 3

   Let it brown and fold it.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 28. The excerpt below is the record exactly as published.

seasoning, an egg beaten with a teas¬ poonful of flour and one of milk. Make int(» balls. Brush with egg and ci acker crumbs and fry a nice brown. Make a sauce by boiling the bone.s, tail and an onion; strain and thicken to a cream with flour; season well. CREAMED CODFISH. Pick the codfish into very small pieces. Thoroughly wash in cold water. Pour milk or cream over it and when it comes to a boil thicken with a little flour. Add a good sized piece of butter, and after it is lifted from the stove, two well beaten eggs. Put this into a baking dish and cover with a layer of mashed potatoes. Put into the oven until a nice brown. CODFISH BALLS. Prepare codfish as for table; then mix with mashed potatoes, taking twice as many potatoes asflsfh; add an egg and make into balls and fry. M. S. CREAMED SALMON. Mix a cup of cracker crumbs with a can of salmon; make smooth and fine. Add half a cup of cream or milk and beat thoroughly. SALMON LOAF. Mince one can of salmon; add four tablespoons of melted butter, one-half cup bread crumbs, salt, pepper and three well beaten eggs. Put in a buttered mould; set in a pan of boiling water and steam one hour. Auntie. LOBSTERS. Heat butter in a pan then add one can of lobsters; sprinkle with red pepper. When hot through, add the juice of a lemon. Serve in a hot dish. OYSTERS OYSTER SOUP. Take a (piart of oysters, one and a half pint of milk and one pint water. Heat milk, water and oyster juice to a boiling p(dnt; then add oysters and when they are near boiling add butter and salt. As soon as they begin to move lift them and serve. COOKED OYSTERS. (’ook oysters in a saucepan without water. Shake i»an slightly; when the edges curl or ruffie and oyster looks plump, they are cooked. Season and serve with toast. FRIED OYSTERS. Drain oysters; then dip into egg, then cracker crumbs, then egg and cracker crumbs. Pat them, then fry in hot but¬ ter and lard. THK PENNSYLVANIA OEKMAN COOK HOOK m ESCOLLOPED OYSTERS. Drain liquid from oysters. Tut a layer of broken crackers into a well buttered dish, then a layer of oysters; add plenty of blitter, some salt and p**pper; then another layer of crackers and so on till the last cover is crackers. Add one pint of hot water to licjuid and pour the wiiole over the oysters. Hake one hour then add milk and water ami bake another half hour. S. OYSTER PATTIES. Take as many oysters as are neces.sary to serve. Place in a stew pan put in bitter, salt and thicken with a little (lour. Stir and let it simmer for a few ininuteH. Hake shells of rich putT paste in patty tins also small rounds for covers. Kill these shells with oysters an 1 put on covers. Place in oven a few minutes, then serve. Oyster pie can be made with these in¬ gredients; oyster croquettes are made the same as fish croiiuettes. Oysters on shells: put oysters on the shell with plate of broken pieces of ice. Kat with rolls and season with lemon, etc. EGGS. FRIED EGGS. Heat the spider, put in a little butter ordiippings. Drop in the eggs, one at a time, sprinkle with salt and pepper, then add one or two table.spiHms of water and cover very closely. Let steam three minutes. POACHED EGGS. Have the water well salted, adding a drop or two of vinegar. Have the water boiling but do not let it boil hard . Break the eggs separately into a saucer, slip gently into the water. When done re¬ move with a skimmer and serve with toast. EGG GRAVY. Take one tablespoon flour, and one egg, rub smooth, add a bowl of sweet milk and a little salt. Put into a pan with hot ham drippings, stir until it hoils. A nice dish for breakfa.st; especi¬ ally forchildr‘*n to eat with bread. SCRAMBLED EGGS. Beat four eggs lightly with a fork, add one-half cup of milk, .salt and pep¬ per. Turn into a hot, well buttered om¬ elet pan and cook (|uickly, stirring all the time until the egg is firm but soft. Serve on toast. EGG OMELET. Three eggs, one tin cup of sweet milk, one large iron spoon of flour, a pinch of salt. Heat whites .separately and stir in last. Put butter in pan the size of an egg, let it get brown, then iM»ur in om¬ elet and hake twenty minutes. C. Norton. WASHINGTON OMELET. Put one teacup of foiling milk on one cup of bread crumbs. Stir six eggs in another di.sh, then add the bread and milk, sea.son, and fry* in hot greased skillet. Turn and cut into quarters. M. L. SALT FISH OMELET. Soak two and one-half cups of crack¬ er crumbs and one cup of shreded coil fish in one quart of milk, then add three well beaten eggs, salt. Hake in earthen dish and serve hot in .same di.sh. TOMATO OMELET. Peel and chop fine four large tomatoes add to them one-half cnp of bread or cracker crumbs and five well beaten eggs

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