Myra's cookery book

Heat in the pan, and fry the bread. 4... Eggs 8 Pour on the beaten eggs, and fry as usual. EGGS, OMELETS, AND CUSTARDS. 247 19-OMELET au Rhum. Order. Ingredients. Quantities. Method. I... Eggs 6 Separate the yolks and whites into different basins. 2... Beat the whites first. 3-" ... • • . .*• ••• Beat the yolks separately. 4... Powdered I tea ) 5- sugar Grated lemon peel spoonful I lemon... > Add to the yolks whilst beating. 6... Pour the yolks, &c., into the whites and beat them altogether. 7... Milk A little ... Add if liked, still beating. 8... Butter 3 oz. ... Melt in a frying pan. g... ... •». ... ... Pour in the eggs, &c. 10... ••• ••• ••• See 13, 14, and 15 in first omelet receipt, page 244. II... Powdered When done, grate sugar over. 12... Rum I wine Pour over the omelet on the dish. glass Note. — The rum may be set itre to on the table or not, at will. We prefer that the bmelet should have the benefit of the spirit. 20.— OMELET soufflce. Order. Ingredients. Quantities. Method. I... Eggs 6 Break them into 2 basins, separating the whites and the yolks. 2... ... See 2, 3, 4, 5 and 6 of preceding receipt. 3- Butter i lb. ... Put into a frying pan over a clear fire. 4... ... ... Fry as in preceding receipts. 5- When the omelet has absorbed all the butter, slip it on to a baking dish and put it into the oven to rise, with a little butter under it. 6... Powdered sugar ... Directly it has risen well, serve. 7... Grate over and brown if liked. 248 MYRA'S COOKERY BOOK. REMARKS ON OMELETS. The number of eggs used for an omelet should never exceed twelve, as a thick omelet is far less delicate than a smaller one. The omelet pan must be perfectly clean and never used for any other purpose. The eggs are best when beaten with a fork, but they should not be beaten for more than a minute or two, otherwise they become thin, and do not set well. Omelets are much lighter if a few small pieces of butter are beaten up with the eggs, or added to the beaten eggs immediately before frying. The butter in the pan must be quite hot, but not coloured, before the eggs are put in. All kinds of vegetables, cold meat, poultry, game, fish, macaroni, etc., •can be added to omelets to flavour them; they must first be broken or cut in small pieces and lightly fried in butter. 21.-EGG CHEESE, or Order. Ingredients. Quantities. Method. I... Fresh eggs ... Weigh. 2... Grated cheese ... Take one-third the weight of the eggs. 3" ••• ••• .*• ... Break the eggs into a basin. 4... ••• ••• ••• ... Beat them well, gradually adding the grated cheese. 5... ••• •»• ••• ... Pour the contents of the basin into a saucepan and put it on a quick fire. 6... Butter ... ... Take one-sixth the weight of the eggs and add gradually in small pieces. 7... ... ... Stir all with a wooden spoon till the eggs get thick. 8... Salt, pepper ... ... ... Sprinkle over, still stirring. 9... ... Serve on a hot dish. 22,- -SMALL EGG CAKES. Order. Ingredients. Quantities. Method. I... Flour I tea ) 2... Milk spoonful Smail V Mix together till quite smooth. quantity 1 3... Eggs 2 Beat and add. EGGS, OMELETS, AND CUSTARDS. 249 SMALL EGG CAKES — {continued). Order. Insredients. Quantities. Method. 4... Salt A pinch... Add. 5...