One cup boiling milk with one tablespoon of butter
melted in it; pour this on one cup of bread crumbs (the
bread must be light) ; add salt, pepper and the yolks of
six eggs well beaten ; mix thoroughly ; and lastly, add the
six whites cut to a stiff froth ; mix lightly and fry with hot
butter ; this will make two ; when almost done, turn
together in shape of half moon.
BOILED OMELET.
E. M. Walker.
Four eggs well beaten up with a little pepper, salt, nut-
meg, chopped parsley and chives ; one-half pint of cream
(or milk) ; half fill little well buttered cups or moulds and
set them in boiling water; boil for ten minutes, then turn
out. They may be served with a sauce.
BAKED OMELET.
Mrs. Edward Ely.
Six eggs, two tablespoons of flour, a little salt, one cup
of milk. Take a little of the milk, and stir the flour into
11
162
THE HOME COOK BOOK.
it; add the rest of the milk, and the yolks of the eggs;
then beat the whites of the eggs to a stiff froth, and pour
into the flour, milk and yolks ; put a piece of butter the
size of a small egg✪ Baked Omelet into an iron spider, and let it get hot,
but not so the butter will burn ; then pour the mixture in
and put in a moderate oven to bake in the spider. It
takes about ten minutes to bake. Then slip a knife under
and loosen, and slip off on a large plate or platter.
OMELET.
M. A. T.
Seven eggs beaten separately ; add the yolks, one-half
teacup sweet milk or cream, a tablespoon of flour, salt and
pepper ; after beating them very light, mix well ; lastly,
add the whites cut to a stiff froth ; mix very lightly and
only a little. Fry with butter✪ Omelet on a quick fire. When
brown, fold together and serve immediately. This will
make two omelets.
VEAL OMELET.
Mrs. J. S. Gano.
Three pounds of lean veal, two eggs, six small butter
crackers, one tablespoon of thyme, one of salt, one of pep-
per, two of milk✪ Veal Omelet; knead it like bread and bake it two
hours in a slow oven, basting it with butter often, then
slice for tea. «
CHEESE SCALLOP.
Soak one cup of dry bread crumbs in fresh milk. Beat
into this three eggs ; add one tablespoon of butter and
one-half a pound of grated cheese✪ Cheese Scallop ; strew upon the top
VALUABLE EECTPES.
163
sifted bread crumbs, and bake in the oven a delicate
brown. An excellent relish when eaten with thin slices
of bread and butter.
CHEESE SANDWICHES.
Anonymous.
One-half a pound of mild fresh cheese grated, a table-
spoon of butter, the yolk of three hard boiled eggs and a
teaspoon of mayonaise. Mash the yolks well, and mix
with the other ingredients. Spread thinly cut slices of
bread with butter, and spread with the dressing; then
roll or fold together as sandwiches. Very nice for lunch.
WELSH EABBIT.
Mrs. Anna Marble.
One pound of cheese, melt ; mix three tablespoons of
olive oil, one tablespoon dry mustard, one teaspoon salt;
pepper to taste. Put these in cheese when melted ; add
one-half pint ale✪ Welsh Rabbit.
CHEESE FONDU. ✪ Cheese Fondu
Page 67 · 8 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One cup boiling milk with one tablespoon of butter melted in it; pour this on one cup of bread crumbs (the bread must be light) ; add salt, pepper and the yolks of six eggs well beaten ; mix thoroughly ; and lastly, add the six whites cut to a stiff froth ; mix lightly and fry with hot butter ; this will make two ; when almost done, turn together in shape of half moon.
BOILED OMELET.
E. M. Walker.
Four eggs well beaten up with a little pepper, salt, nutmeg, chopped parsley and chives ; one-half pint of cream (or milk) ; half fill little well buttered cups or moulds and set them in boiling water; boil for ten minutes, then turn out. They may be served with a sauce.
BAKED OMELET.
Mrs. Edward Ely. Six eggs, two tablespoons of flour, a little salt, one cup of milk. Take a little of the milk, and stir the flour into
it; add the rest of the milk, and the yolks of the eggs; then beat the whites of the eggs to a stiff froth, and pour into the flour, milk and yolks ; put a piece of butter the size of a small egg into an iron spider, and let it get hot, but not so the butter will burn ; then pour the mixture in and put in a moderate oven to bake in the spider. It takes about ten minutes to bake. Then slip a knife under and loosen, and slip off on a large plate or platter.
Seven eggs beaten separately ; add the yolks, one-half teacup sweet milk or cream, a tablespoon of flour, salt and pepper ; after beating them very light, mix well ; lastly, add the whites cut to a stiff froth ; mix very lightly and only a little. Fry with butter on a quick fire. When brown, fold together and serve immediately. This will make two omelets.
VEAL OMELET.
Mrs. J. S. Gano. Three pounds of lean veal, two eggs, six small butter crackers, one tablespoon of thyme, one of salt, one of pepper, two of milk; knead it like bread and bake it two hours in a slow oven, basting it with butter often, then slice for tea. «
CHEESE SCALLOP.
Soak one cup of dry bread crumbs in fresh milk. Beat into this three eggs ; add one tablespoon of butter and one-half a pound of grated cheese ; strew upon the top
sifted bread crumbs, and bake in the oven a delicate brown. An excellent relish when eaten with thin slices of bread and butter.
CHEESE SANDWICHES.
Anonymous.
One-half a pound of mild fresh cheese grated, a tablespoon of butter, the yolk of three hard boiled eggs and a teaspoon of mayonaise. Mash the yolks well, and mix with the other ingredients. Spread thinly cut slices of bread with butter, and spread with the dressing; then roll or fold together as sandwiches. Very nice for lunch.
WELSH RABBIT.
Mrs. Anna Marble. One pound of cheese, melt ; mix three tablespoons of olive oil, one tablespoon dry mustard, one teaspoon salt; pepper to taste. Put these in cheese when melted ; add one-half pint ale.
CHEESE FONDU.
Records on this page
Baked OmeletOmeletVeal OmeletCheese ScallopCheese SandwichesWelsh RabbitFish RelishCheese Fondu