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Classic
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page 270
Beat the whites of the eggs to a froth, stir the batter together and mix with
the froth, heat some but ter with a little lard in a pan, bake to a golden brown
color and sprinkle with sugar. Instead of anise, carraway can be used and bake
with fresh bacon.
27. Omelette with Rice. 1/2 pound of rice boiled in milk with butter, a few
pieces of cinnamon or a little salt, 1/4 pound of raisins; also 4 eggs, 2-3
tablespoonfuls of sugar, a little grated wheat bread or crackers. The eggs,
sugar and crackers are stirred with the rice and then mixed with the whites of
the eggs. Heat some butter in a pan on a brisk fire and bake one large or
several smaller cakes. Pounded crusts of bread sprinkled into the pan before
putting in the batter, and over the batter before turning, give the omelette a
better appearance and improve the taste.
Sprinkle with sugar and serve.
28. Noodle Omelettes. For 2 omelettes take a soupplateful of noodles, 1
tablespoonful of flour, the yolks of 3 eggs, 1 cupful of milk, a little mace or
nutmeg and salt, stir well together and add the beaten whites of the eggs.
29. Baked Noodles. Heat some butter in a pan, spread the noodles on this and
bake to a golden brown on both sides.
It is a very nice side dish with spinach and other greens, and is also good with
cooked fruits.
30. Potato Omelettes. Heat some butter or lard in a pun until very hot, grate
enough cold potatoes into the pan to cover it, and sprinkle with a little salt.
In about 10 minutes make a common batter, beat the whites of the eggs to a
froth, stir into the batter, cover the omelette and bake to a dark brown and
until crisp. Serve immediately. An omelette of this kind is very nice with any
kind of salad, or with a compot.
31. Small Wheat Cakes. One quart of warm milk, 2 ounces of melted butter, 3-4
eggs, 1 tablespoonful of yeast, 1 pound of warmed flour, 4-6 ounces of currants,
cinnamon or mace and a little salt.
Stir the milk with the flour, add the other ingredients, whip the batter well,
mix with it the currants
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