The Cook County cook book

FISH OMELETTE.— Add a cup of any kind of cold fish, flaked fine, cream enough to moisten it, 1 tablespoon of butter, and pepper and salt to taste. Make a plain omelette and spread in the fish mixture just before folding. — ^Miss F. Farley, Wilmette, 111. VARIATION I.— Boil a shad roc 20 minutes in salt water. Chop it fine and add salt to it, a cup of any kind of cold fish broken fine, season with salt and pepper and warm it in a cup of cream sauce. Make a plain omelette with 6 eggs. When ready to fold, spread the prepared fish on it. Roll up, dish, and serve immediately. — Mrs. C. D. Ellis, Park Ridge, 111. FRENCH OMELETTE.— Scour a medium sized omelette pan with salt to make sure it is smooth. Put 3 teaspoons butter in and stand where the butter will soften but not melt. Break 3 eggs into a bowl, and beat them with a fork just enough to mix them without making them foamy, then stir in 3 tablespoons hot water. Stand the platter where it will heat, and have the salt and pepper shakers and a broad-blade, flexible knife at hand. Move the omelette pan toward the fire, and melt the butter enough to let it run over the bottom and' sides. Pour in 3 eggs and stand where the mixture will cook very slowly. When it begins to set at the bottom, run the knife under from each side and let the tap liquid part run under. Continue this until no more will run under, then dust with salt and pepper, roll it up and turn out on the hot platter, and serve at once. The secret of success here is slow cooking, so that the egg is jellied instead of toughened. It is difficult for most people to handle any more than 3 eggs at a time, so that it is not easy to provide a large family with French Omelette. In such case, it is wiser to take the same ingredients, cook in the same way until it begins to set on the bottom, then keep scraping it off the bottom until the whole is thickened, and turn out a dish of scrambled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. f VARIATION I. — Scald ^ pt. sweet milk and pour over cup grated bread crumbs, then add 1 onion and 3 well beaten eggs, a little salt and pepper; fry in a well buttered pan, and roll. Garnish with lettuce or parsley, and serve hot. — Mrs. Geo. F. Brady, Mayfair, 111. HAM OMELETTE.— Make a plain omelette, and when it begins to thicken, scatter a cup of finely chopped ham. Fold and serve. The ham may be scattered over the bottom of the pan and heated in the butter before pouring omelette in, if desired. The quantity of ham may be lessened or increased according to the size of the omelette and the taste. — Mrs. Emmet Edmonds, Glencoe, 111. OMELETTE AUX FINES HERBES.— Chop finely, parsley, thyme, summer savoy, chives or any green herbs you fancy. Make 2 tablespoons in all, season with paprika and celery salt. Make an omelette in the usual way, pour into the pan, and before it forms, sprinkle the herbs over the surface, stirring gently to mix them. Cook them as you would a plain omelette. A parsley omelette is made according to this recipe, using no herbs except parsley. — ^^Mrs. John Adkins. Wheeling, 111.