Mrs. Lincoln's Boston cook book

If 3'ou have no omelet pan, or no convenience for drying the omelet in the oven, use a smooth iron spider or frying-pan with a tin cover, and double the quantities given. Heat the pan and the cover very hot. Butter the pan, turn in the mixture, cover it, and place on the back of the stove for five minutes, or till firm. Fold as usual. Omelets should be only slightly browned, never burned, as the flavor of scorched egg is not agreeable. One tablespoonful of chopped parsley, or a teaspoonful of fine grated onion, or two or three tablespoonfuls of grated sweet corn may be added to the yolks before cooking. Thin slices of cold ham, or three spoonfuls of chopped ham, veal, or chicken; stewed tomatoes or raw tomatoes sliced; chopped mushrooms, shrimps, oysters which have been parboiled and drained; cooked clams, chopped fine; or grated The Boston Cook Book. cheese, may be spread on the omelet before folding, giving all the varieties of fancy omelets, each variety taking the name of the additional ingredient. No. 2. — Beat six eggs until light and foamy with a Dover egg-beater ; add half a teaspoonful of salt and one scant saltspoonful of pepper, and one cup of milk. Fry a large spoonful at a time in a hot pan or on a griddle, and roll over quickly like a French pancake. This is a convenient way where the family come irregularly to breakfast. The mixture may stand for some time if beaten again thoroughly before frying. Creamy Omelet, (Mrs. Ewing.) — Beat four eggs slightly with a spoon till you can take up a spoonful. Add a scant half-teaspoonful of salt, half a saltspoonful of pepper, four tablespoonfuls of milk or cream, and mix well. Butter a hot omelet pan, and before the butter browns turn in the mixture. Then with the point of a fork pick or lift up the cooked egg from the centre and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole is of a soft creamy consistency ; then place it over a hotter part of the fire to brown slightly ; fold and turn out as usual. Sweet or Jelly Omelet. — Allow a teaspoonful of powdered sugar to each egg, and omit the pepper. Mix and cook as in Omelet No. 1, and when ready to fold put two or three tablespoonfuls of any kind of preserves, marmalade, or jelly on the top. Fold and sprinkle with sugar. Orange Omelet. — The thinly grated rind of one orange and three tablespoonfuls of the juice, three eggs, and three teaspoonfuls of powdered sugar. [illustration: Fig. 11. Orange Omelet.] Beat the yolks well, add the sugar, rind, and juice; fold in the beaten whites, and cook as in Omelet, No. 1. Fold, turn out, sprinkle thickly with powdered sugar, and score in diagonal lines with a clean red-hot poker. The burnt sugar gives to the omelet The Boston Cook Book, a delicious flavor. Or cut the orange into sections, remove the seeds and tough inner skin ; cut each section into pieces, and mix with the yolks before cooking ; or spread part of the orange over the omelet before folding, and sprinkle the remainder over the sugared top. This is a convenient dessert for an emergency, and may be prepared in ten minutes if one have the oranges.