The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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OMELETS.                                         I29
the rest;) add 3-4 of a tablespoonful of salt and a salt spoonful of pepper, 2 teaspoonfuls of chopped parsley, 1-2 a one of fine chop­ped onions ; beat them well, add 1 large spoonful of butter in a nice clean and dry frying pan, place it then on the fire, and when the but­ter is hot pour in your eggs, which keep mixing quick with a spoon until all is delicately set, then let it slip to the edge of the pan en mass ; lay hold of the handle, raising it slantwise, which will give an elongated form to the omelet; turning the edges let it set a minute, turn on a dish and serve.
Omelets with Mushrooms.—Add a couple of middling sized mushrooms cut very thin and proceed as for herb omelet.
Omelet with Asparagus Peas,—Make an omelet with 8 eggs very slightly salted, garnish it before folding with asparagus peas mixed with German sauce. When colored turn the omelet on a dish, poursome German sauce around it and serve. • Green Corn Omelet.—Grate 6 or 7 ears of boiled green corn, stir in with it 3 well beaten eggs, some butter, pepper and salt; fry in a well buttered skillet as other omelets. When done set in a stove to brown a little.
Omelet with Pepper Grass or Nasturtium.—Cut the pepper grass 1-2 inch in length, plain boil them in salt and water till done, add 2 spoonfuls of your egg, and proceed as for herb omelet. The water cress can be used instead of the pepper grass.
Tomato Omelet.—Beat up 6 eggs and mix them with six large tomatoes peeled and chopped very fine and 3 tablespoonfuls of flour. Stir well together and fry on a well cleaned griddle.
San Francisco Omelet.—Take a dozen large sound apples and boil them as for sauce, stir to this pulp 4 ounces each of butter and sugar to taste; when cold add 4 well beaten eggs, then butter well a deep baking dish, both sides and bottom, thickly strew crumbs of bread so as to stick all over the bottom, put in the apples and egg mixture and strew crumbs plentifully over the top; when baked pour it into another dish and grate sugar over it.
To Make a Plain Sweet Omelet.—Six eggs, 4 ounces of but­ter, 1 ounce of sifted sugar; break the eggs into a basin, omitting the whites of 3, whisk them well, adding the sugar and 4 ounces of the butter, which should be broken into small pieces and stir all these ingredients well together. Make the remainder of the butter quite hot in a small frying pan, and when it commences to bubble pour in the eggs, &c. Keep stirring them until they begin to set, then turn the edges of the omelet over to make it an oval shape and finish cooking it. To brown the top hold the pan be­fore the fire or on a salver under, and turn it very carefully on to a very hot dish; sprinkle sifted sugar over and serve; cook from 4 to 5 minutes. Always seasonable.