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Classic
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page 269
lay in the prunes side by side with the opening to the bottom and bake on both
sides until done and of a golden brown color. Sprinkle with sugar and cinnamon
and serve hot.
22. Huckleberry Omelettes. Are made the same as prune omelettes, or, after
turning them, put a thick layer of huckleberries on the baked side, sprinkle
with grated crackers, cover until the under side is baked and by that time the
berries will be baked through. The omelette is put on a plate and sprinkled with
sugar.
23. Cherry Omelettes. Are made the same as prune omelettes, taking stoned
cherries.
24. Macaroon Omelettes. Take 1/4 pound of macaroons and mix with a few bitter
ones, 2 tablespoonfuls of flour, 1 pint of water mixed with milk, 4 eggs, lemon
peel and a little salt. Stir the flour and milk together, add the yolks of the
eggs and lemon peel and beat thoroughly, and then add the macaroons and whites
of the eggs. Heat a pan with some butter, pour into it the batter and bake on
both sides, sprinkle with sugar or else bake on one side only, lay on it some
jelly or pre serves, fold and sprinkle well with sugar.
25. Roll or Bread Omelette. Take 1 3/4 pound of stale wheat bread, 1 pint of
milk to soak the bread, 1/4 pound of butter, 1/4 pound of sugar, 1/4 pound of
currants, 1/4 pound of crushed almonds, 6 eggs, 1 teaspoonful of cinnamon or a
little lemon peel. Cut the crust off the bread, toast and finely pound it, break
the bread into pieces and soak in the milk. Stir the butter to a cream, add the
yolks of the eggs one by one, the soaked bread, the washed currants, almonds and
spices, and after stir ring all together add the beaten whites of the eggs. Then
butter a pan, sprinkle with one-half of the finely pounded crust of the bread,
on this put the batter, cover and bake to a golden brown, but it must not be
moved. Strew over it the remaining bread, turn and bake this side to a light
brown and sprinkle with sugar.
26. Anise and Caraway Omelette. 2 ounces of grated bread, 2 ounces of rolled
crackers, 1 heaping tablespoonful of flour, 3 eggs, 1 pint of milk, 1
tablespoonful of anise seed and a little salt.
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