Around-the-world cook book

When perfectly mixed, put the whole with the butter, into the omelette pan, and fry a pale brown. The time varies from 3 to 5 minutes. TOMATO OMELETTE Tomatoes, 3, Chopped onion, 1 teaspoon, Chopped parsley, 1 teaspoon, Eggs, 3, Butter, salt, pepper. Scald and skin the tomatoes, melt a small piece of butter in a saucepan, and to it add the onion and parsley. Season with salt and pepper; put in the tomatoes and let them remain in the butter for 2 minutes. Turn out the mixture and set it aside until it is quite cool. Beat up the eggs, together, and mix them in with the tomatoes. Place a lump of butter about the size of a walnut in a fryingpan and when the butter dissolves pour the omelette mixture into the frying-pan, leaving it over the fire until the omelette rises to the top. It should be served at once. BAKED CHEESE OMELETTE Stale bread-crumbs, 1 cup, Grated cheese, 1 cup. Milk, 1 pint, Melted butter, 1 tablespoon, Eggs, 2, Salt, 1/4 teaspoon. Baking-soda, 1 salt-spoon, Cayenne. Soak the bread-crumbs in the milk, to which has been added the baking-soda which has been dissolved in 1 teaspoon of hot water. When thoroughly soaked, add the eggs, beaten until very light, the salt, a dash of cayenne, the grated cheese, and the melted butter. Turn quickly into a greased baking-dish, and place in a very hot oven. Serve as soon as it is well puffed up and pale brown, as it quickly falls. OMELETTE CELESTINE Eggs, 6, ^ Thick whipped cream, 1 tablespoon, Powdered sugar, 1 tablespoon, Butter, 1 teaspoon. Macaroons (stale and crumbled), 6, Apple (or other acid jelly), 3 tablespoons. Place the crumbled macaroons and the acid jelly in the whipped cream. Beat the eggs without separating. Add 1 tablespoon of warm water, and the powdered sugar. Drop the butter into a very hot pan, and tilt until the bottom is evenly greased. Pour the eggs into it, and shake and stir with a spatula. When the omelette is ready to fold, pour the cake mixture in the center, fold over, and turn out on a hot dish. Dredge with a little powdered sugar, and brown quickly by holding it close to a clean red-hot shovel, or a stove-lid. Send it quickly to the table, and pass with it, a bowl of whipped cream. SCRAMBLED EGGS, WITH TOMATOES Tomatoes, % can. Butter, 1 large tablespoon, Eggs, well beaten, 6, Chopped onion, Salt, pepper, herbs, Thin buttered toast. Stew the tomatoes with some chopped onion ; salt and pepper herbs to season ; then rub through a sieve. Return it to the fire, and add 1 large tablespoon of butter. When bubbling add the eggs which have been well beaten, and stir until the mixture is thickened, and then dip out by spoonsful, and spread on hot thin buttered toast. SCRAMBLED EGGS WITH CHEESE Eggs, 6, Grated cheese, % cup. Butter, 2 tablespoons, Salt, Yo teaspoon. Cream, 6 tablespoons, Pepper. Beat the eggs well, and add the salt, pepper, and cream. Melt the butter in a pan, and when hot, turn into it the egg mixture. Stir it as it thickens. When almost done, sprinkle in a half-cup of grated cheese. Stir for a moment longer, and then turn it into a hot dish, and serve. TOMATO-AND-EGG-TOAST Tomatoes, fresh, 2 (or, 4 tablespoons of pulp). Finely chopped ham, 1 tablespoon,