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Classic
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page 123
CORN OMELET
Take six ears corn, grate or cut the kernels fine, add four eggs, a table-spoon
of flour, a cup of milk; season with pepper and salt, and bake half an
hour.--Mrs. Frank Stahr, Lancaster, Pa.
OMELET.
Beat the yolks and whites of four eggs separately, the whites to a froth; remove
all crust from a large-sized slice of light white bread, pour just enough sweet
milk over it to moisten it through, rub through a sieve, add it to the yolks,
beating all very thoroughly; salt and pepper to taste. A little finely chopped
parsley or ham may be added if desired. Melt a large table-spoon of butter in a
clean frying-pan; let it "sputter" but not brown; whip the frothed whites very
lightly into the yolks, bread, etc., pour the whole into the omelet pan, and
shake gently and constantly, but do not stir, loosening the omelet from the edge
of the pan with a blunt spoon. Four minutes is generally sufficient time to cook
it. Have ready a hot platter, and before slipping the omelet out of the pan,
turn one-half over the other like an old-fashioned turn-over. Serve at once.
PUFF OMELET.
Stir into the yolks of six eggs, and the whites of three beaten very light, one
table-spoon of flour mixed into a tea-cup of cream or milk, with salt and pepper
to taste; melt a table-spoon butter in a pan, pour in the mixture and set the
pan into a hot oven; when it thickens, pour over it the remaining whites of eggs
well beaten, return it to the oven and let it bake a delicate brown. Slip off on
large plate and eat as soon as done.--Mrs. W. D. Hall.
POACHED EGGS.
Break the eggs in hot water and boil for two minutes, pour off the water, and
beat the eggs until they are light; season with salt, pepper and butter; serve
on toast, or in sauce dishes.
Another nutritious and palatable way of poaching is to drop them into boiling
milk, and when done soft, pour into a sauce-dish and add a little pepper and
salt. To keep them whole and round, drop them in boiling water, or stir with a
spoon and drop the egg in the eddy thus made, and keep stirring till egg is
cooked.
They can be fried in boiling lard (a pint or two) in the same way.
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