JAM OMELETTE.— Make as a plain omelette of 6 eggs, omitting the pepper, lay on a hot dish, spread over with apricot jam, roll up, and sift over with sugar, warmed apricot juice✪ Jam Omelette should be poured around. Time 5 or 6 minutes. Enough for 5 people. It is quickly made if in a hurry. — Mrs. Almond Case, Palatine, 111. 111. JELLY OMELETTE.— Make a plain omelette, and just be- fore folding, spread with any kind of jelly (currant or grape is best). Fold quickly, and serve. Melted jelly poured around it after folding is an improvement. — Mrs. C. F. Adams, Franklin, 111. OMELETTE AU LARD.— Cut up in the shape of dice a V2 cup of pork. Put a piece of butter the size of a walnut in a frying pan, and when it is hot, fry the pork in it. When quite crisp, add 6 well-beaten eggs and pepper✪ Omelette au Lard. Finish as an ordinary omelette. — Mrs. Julius Casper, Wheeling, 111. OMELETTE AU FROMAGE.— Prepare as for plain ome- lette, and beat some grated cheese with the eggs✪ Omelette au Fromage. — ^Mrs. B. Reeves, Palatine, 111. LEFT-OVER OMELETTE.— Any cold meat, fish, fowl, or vegetables may be used up in this manner. Free it from the skin, gristle and fat; mince it or pound it to a paste in a mortar. Use 1 taiblespoon of meat to every 4 eggs; toss it in a buttered frying pan over a good fire till it begins to brown. Either pour the beaten eggs upon it or beat it in with the eggs, or spread it upon them after they have begun to set in the pan. Serve hot, with or without a sauce, and garnish with sprigs of crisp herbs, pickles, or COOK COUNTY COOK BOOK 45 lemon slices. In beating the eggs, a little milk gravy, white wine or water✪ Left-Over Omelette, may be added with advantage. Left-over eggs prepared in any style, may be worked in this omelette. — Mrs. Mary Carpen- ter, Des Plaines, 111. LITTLE OMELETTE.— When the family come irregularly to breakfast, prepare your omelette preparation✪ Little Omelette, and let it stand. When one person is ready to be served, beat up again, thoroughly, and fry a spoonful at a time on a hot frying pan or a well buttered pancake griddle. Roll each omelette quickly and serve. — Mrs. Frank Cress, Park Ridge, 111. MACAROON OMELETTE.— Roll 6 macaroons and mix with 6 oz. pulverized sugar. Beat the yolks of 6 eggs, then add the sugar and macaroons. Beat the whites to a stiff froth, and stir a little at a time. Melt 4 oz. of butter✪ Macaroon Omelette in a frying pan and turn in the mixture. Brown lightly on both- sides and turn in the oven instead of frying, if desired. Sift white sugar over and serve immediately. — ^Mrs. Ralph Charters, Park Rid^ge, 111. MEAT OMELETTE.— Make a iplain omelette with 4 eggs. Chop fine left-over cold meat of any kind, game, poultry or fish; put the meat in a frying pan with a little butter and stir until it begins to brown or is heated through; add 1 tablespoon of the meat✪ Meat Omelette to the omelette just as it is folded over. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

AI-modernized reading of the original text

JAM OMELETTE.— Make as a plain omelette of 6 eggs, omitting the pepper, lay on a hot dish, spread over with apricot jam, roll up, and sift over with sugar, warmed apricot juice should be poured around. Time 5 or 6 minutes. Enough for 5 people. It is quickly made if in a hurry. — Mrs. Almond Case, Palatine, 111. JELLY OMELETTE.— Make a plain omelette, and just before folding, spread with any kind of jelly (currant or grape is best). Fold quickly, and serve. Melted jelly poured around it after folding is an improvement. — Mrs. C. F. Adams, Franklin, 111. OMELETTE AU LARD.— Cut up in the shape of dice a V2 cup of pork. Put a piece of butter the size of a walnut in a frying pan, and when it is hot, fry the pork in it. When quite crisp, add 6 well-beaten eggs and pepper. Finish as an ordinary omelette. — Mrs. Julius Casper, Wheeling, 111. OMELETTE AU FROMAGE.— Prepare as for plain omelette, and beat some grated cheese with the eggs. — ^Mrs. B. Reeves, Palatine, 111. LEFT-OVER OMELETTE.— Any cold meat, fish, fowl, or vegetables may be used up in this manner. Free it from the skin, gristle and fat; mince it or pound it to a paste in a mortar. Use 1 tablespoon of meat to every 4 eggs; toss it in a buttered frying pan over a good fire till it begins to brown. Either pour the beaten eggs upon it or beat it in with the eggs, or spread it upon them after they have begun to set in the pan. Serve hot, with or without a sauce, and garnish with sprigs of crisp herbs, pickles, or lemon slices. In beating the eggs, a little milk gravy, white wine or water, may be added with advantage. Left-over eggs prepared in any style, may be worked in this omelette. — Mrs. Mary Carpenter, Des Plaines, 111. LITTLE OMELETTE.— When the family come irregularly to breakfast, prepare your omelette preparation, and let it stand. When one person is ready to be served, beat up again, thoroughly, and fry a spoonful at a time on a hot frying pan or a well buttered pancake griddle. Roll each omelette quickly and serve. — Mrs. Frank Cress, Park Ridge, 111. MACAROON OMELETTE.— Roll 6 macaroons and mix with 6 oz. pulverized sugar. Beat the yolks of 6 eggs, then add the sugar and macaroons. Beat the whites to a stiff froth, and stir a little at a time. Melt 4 oz. of butter in a frying pan and turn in the mixture. Brown lightly on both sides and turn in the oven instead of frying, if desired. Sift white sugar over and serve immediately. — ^Mrs. Ralph Charters, Park Ridge, 111. MEAT OMELETTE.— Make a plain omelette with 4 eggs. Chop fine left-over cold meat of any kind, game, poultry or fish; put the meat in a frying pan with a little butter and stir until it begins to brown or is heated through; add 1 tablespoon of the meat to the omelette just as it is folded over. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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Jam OmeletteJelly OmeletteOmelette au LardOmelette au FromageLeft-Over OmeletteLittle OmeletteMacaroon OmeletteMeat Omelette

The Cook County cook book