San Rafael cook book, 1906

i Fine Carpeting i 5. T71onro-r»+ T Ti^r»(^lofoi-Tr X •i^ Elegant Upholstery NEW STORE 1632 to 1648 California St. r J Rich Furniture | t === t f T Y y T Y X Sole Agents John Crossley & Sons X X Celebrated English Carpets. ± t T T . ♦? T = — = T T Y V X Importers and Manufactuaers T ^ CHAS. M. PLUM & CO. I y s X Upholstery Co. x Between Van Ness and Polk SAN FRANCISCO it t T VVVVVVVVVVVVVVVVVV^ 5§s. OMELETTE— Mrs. Wim. B. Bradford. Beat the whites and yolks of G eggs separately. To the yolks add 'S teaspoons of corn starch or flour, salt, and 1 cup of milk. Stir in the ■whites and turn into a hot huttered pan. When it sets put it on the top •slide of the oven for a few minutes, then foldi and serve. A little chopped parsley or finely chopped ham makes a variety, or a few cooked green peas, or a few fresh oysters seasoned and cooked in their own juice until the gills curl, and spread over the omelette just ibefore serving. Nice for an entree. OMELETTE. — 'Mrs. Carter P. Pomeroy. Sure to be good and light. 6 eggs, yolks and wTiites beaten separately; Vz tablespoon of butter; % tablespoon of flour; 1 cup of milk; make a white sauce of milk, butter and flour, and when cold ajdd first the yolks well beaten and then the whites beaten to a stiff froth; have the pan very hot, brown quickly, fold and serve. If possible put the pan in oven for a moment as it cooks more quickly. This makes a delicious entree with a little canned or green corn left from the day Tjefore, made hot and folded inside; or a little stewed tomato; or some asparagus tips cooked in a cream sauce ; or as a dessert with lumps of sugar on the edge of the idish, upon which brandy or rum has heen poured and lighted ; bring it burning to the table, and with the serving spoon throw the turning brandy over the omelette. CHOCOLATE OMELETTE— Mrs. W. F. Jones. Make either of the above omelettes, and just before folding, pour over the following: 2 heaping tablespoons chocolate, 1 tablespoon sugar, and 1 of water; cook until smooth. Serve as dessert. SPANISH OMELETTE— Mrs. Walter S. Hobart. Put 2 large tablespoons butter with 2 large bell-peppers chopped fine. Into a frying-pan with 6 or 7 large tomatoes skinned and chopped. "Cook till tender; add 2 or 3 large onions; cook all together until tender; season with salt, and red or black pepper to suit taste. Make an omelette of 1 or 2 eggs to each person; when partly done add the above filling, and make a turnover. SWEETBREAD OMELETTE— 'Mrs. L. A. Lancel. Boil and skin a pair of sweetbreads, and cut in small pieces; brown 104 EGGS some butter; put in the sweetbreads, when brown pour over it the eggs prepared as for any omelette; add a little chopped green onion andi parsley. RUM OMELETTE — Mrs. L. A. Lancel. 3 eggs, beaten lightly, 2 tablespoons of cold water. Have frying pan very hot; put in a little piece of butter. Add eggs. When cooked fold it, put lumps of sugar on the top and pour the rum over it. Set fire to the rum and serve. BIRD'S NESTS — Mrs. Fronmuller. 6 hard boiled eggs, 1 lb. sausage meat, 1 uncooked egg and bread crumbs. Boil eggs and when cold peel and cover with a layer of sausage meat. Dip" in beaten egg, roll in fine bread crumbs and fry in basket In deep fat until brown. Drain on cheese cloth, cut in half with sharp knife and arrange on platter cut side up, pour tomato sauce around ajid garnish with toast or pastry. STUFFED EGGS WITH CREAM SAUCE— Edythe Foster. Boil the eggs hard, cut in halves, remove the yolks and mix with butter, pepper, salt to taste. Put mixture in whites, place halves together, roll in beaten raw egg and bread crumbs and fry in boiling lard. Serve hot with cream sauce. EGGS A LA POULETTE— Mrs. Fronmuller.