Spanish Omelet. — Place a saucepan with 1 ounce butter over
the fire; add 1 fine-chopped onion, 1 fine-chopped green pepper
without the seeds, cook 5 minutes without browning ; add 2 table-
spoonfuls fine-chopped mushrooms, Yt cupful canned tomatoes, 1 even
teaspoonful salt✪ French Omelet, Yt even teaspoonful pepper, 1 tablespoonfnl fine-
chopped ham, Yt teaspoonful sugar, and Yt teaspoonful beef extract,
cook 10 minutes. Prepare a German omelet of 3 eggs, pour 3 table-
spoonfuls of the preparation over the omelet, fold it together, slip the
omelet on to a hot dish, pour the remaining sauce over it, and serve.
The dish maybe garnished with small fried codfish balls the size of a
hickory nut or French fried potatoes.
Oyster Omelet. — Prepare either a German or French omelet
Place 12 medium-sized oysters, without their liquor, in a small
saucepan, add Yi ounce butter, Yt ^^^^ teaspoonful seasoning salt,
Yt tablespoonfnl lemon juice ; set the saucepan over the fire, cook
a few minutes till the oysters stiifen and begin to rufSe ; then draw
the saucepan to side of stove. Mix the yolk of 2 eggs with Yt &^^
of cream, add it to the oysters, stir for 1 minute over the fire, then
remove. As soon as the omelet is done lay the oysters over the ome-
let, fold it double, and slide on to a hot dish ; pour the sauce around
it, and serve. Fried oysters can be used in the same manner.
Cheese Omelet. — Separate the yolk from the whites of 4 eggs ;
mix the yolks with 4 tablespoonfuls cream, Yt even teaspoonful salt,
and a pinch of Cayenne pepper ; beat the whites to a stiff froth,
add gradually the yolks while beating constantly. Grate 2 ounces
cheese, either Swiss or American. Place a frying pan over the
fire with 1 tablespoonfnl butter; when hot, pour in the eggs;
when they begin to set, draw the eggs from side of pan toward the
center ; when thickening, sprinkle over the grated cheese, let re-
63S ^<3^ DISHEa
main without stirring till light brown on the under side ; then place
the pan for 2 minutes in a hot oven ; remove, fold the omelet over
and slip on to a hot dish, snd serve.
Lobster Omelet. — Place % pint cooked lobster meat in a sauce-
pan, cover barely with cream. Mix 1 teaspoonf ul butter with Vt tea-
spoonful cornstarch, add it to the lobster, season with V^ even tea-
spoonful seasoning salt, and cook 3 minutes. Prepare either a French
or German omelet, put part of the lobster over the omelet, fold, and
slip it on to a hot dish, pour the remaining lobster around it, and serva
Crab^ Crawfish^ and Shrimp Omelets.— Prepared the same
as lobster omelet.
Tomato Omelet^ No. 1. — Place a frying pan with 1 ounce of
butter over the fire ; peel and cut into quarters 3 ripe tomatoes, add
them to the butter, season with V4 teaspoonful salt, the same of pep-
per and sugar, cook 10 minutes. Prepare a French or German
omelet, lay half of the tomatoes over the omelet, fold it over and
slip on to a hot dish, pour the remaining tomatoes around it, and
serve with toast or bread and batter.
Tomato Omelet^ No. 3. — Drain y^ pint of canned tomatoes
in a sieve, melt 2 ounces butter in a saucepan, add the tomatoes,
season with 7s teaspoonful salt, 74 teaspoonful pepper, and the same
of sugar ; cook 10 minutes. Beat 6 eggs✪ Tomato Omelet until very light, add to
the tomatoes, stir a few minutes, then let rest for 1 minute. Fold
the omelet over, slip it on to a hot plate, and serve.
Page 358 · 10 recipe records on this page
Presented as published in 1914. 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
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Spanish Omelet. — Place a saucepan with 1 ounce butter over
the fire; add 1 fine-chopped onion, 1 fine-chopped green pepper
without the seeds, cook 5 minutes without browning ; add 2 table-
spoonfuls fine-chopped mushrooms, Yt cupful canned tomatoes, 1 even
teaspoonful salt, Yt even teaspoonful pepper, 1 tablespoonfnl fine-
chopped ham, Yt teaspoonful sugar, and Yt teaspoonful beef extract,
cook 10 minutes. Prepare a German omelet of 3 eggs, pour 3 table-
spoonfuls of the preparation over the omelet, fold it together, slip the
omelet on to a hot dish, pour the remaining sauce over it, and serve.
The dish maybe garnished with small fried codfish balls the size of a
hickory nut or French fried potatoes.
Oyster Omelet. — Prepare either a German or French omelet
Place 12 medium-sized oysters, without their liquor, in a small
saucepan, add Yi ounce butter, Yt ^^^^ teaspoonful seasoning salt,
Yt tablespoonfnl lemon juice ; set the saucepan over the fire, cook
a few minutes till the oysters stiifen and begin to rufSe ; then draw
the saucepan to side of stove. Mix the yolk of 2 eggs with Yt &^^
of cream, add it to the oysters, stir for 1 minute over the fire, then
remove. As soon as the omelet is done lay the oysters over the ome-
let, fold it double, and slide on to a hot dish ; pour the sauce around
it, and serve. Fried oysters can be used in the same manner.
Cheese Omelet. — Separate the yolk from the whites of 4 eggs ;
mix the yolks with 4 tablespoonfuls cream, Yt even teaspoonful salt,
and a pinch of Cayenne pepper ; beat the whites to a stiff froth,
add gradually the yolks while beating constantly. Grate 2 ounces
cheese, either Swiss or American. Place a frying pan over the
fire with 1 tablespoonfnl butter; when hot, pour in the eggs;
when they begin to set, draw the eggs from side of pan toward the
center ; when thickening, sprinkle over the grated cheese, let re-
63S ^<3^ DISHEa
main without stirring till light brown on the under side ; then place
the pan for 2 minutes in a hot oven ; remove, fold the omelet over
and slip on to a hot dish, snd serve.
Lobster Omelet. — Place % pint cooked lobster meat in a sauce-
pan, cover barely with cream. Mix 1 teaspoonf ul butter with Vt tea-
spoonful cornstarch, add it to the lobster, season with V^ even tea-
spoonful seasoning salt, and cook 3 minutes. Prepare either a French
or German omelet, put part of the lobster over the omelet, fold, and
slip it on to a hot dish, pour the remaining lobster around it, and serva
Crab^ Crawfish^ and Shrimp Omelets.— Prepared the same
as lobster omelet.
Tomato Omelet^ No. 1. — Place a frying pan with 1 ounce of
butter over the fire ; peel and cut into quarters 3 ripe tomatoes, add
them to the butter, season with V4 teaspoonful salt, the same of pep-
per and sugar, cook 10 minutes. Prepare a French or German
omelet, lay half of the tomatoes over the omelet, fold it over and
slip on to a hot dish, pour the remaining tomatoes around it, and
serve with toast or bread and batter.
Tomato Omelet^ No. 3. — Drain y^ pint of canned tomatoes
in a sieve, melt 2 ounces butter in a saucepan, add the tomatoes,
season with 7s teaspoonful salt, 74 teaspoonful pepper, and the same
of sugar ; cook 10 minutes. Beat 6 eggs until very light, add to
the tomatoes, stir a few minutes, then let rest for 1 minute. Fold
the omelet over, slip it on to a hot plate, and serve.