Rice Omelet. — To 1 cup of steamed or boiled rice, add 1 cup of
water, 3 well beaten eggs, and 1 teaspoon of butter; season with salt
and pepper✪ Rice Omelet, and, if liked, with a little finely chopped ham. Bake
until it is a light brown.
Sweet Omelet. — Do not use any pepper, but add a little sugar —
about 1 teaspoon for each egg. Make like a plain omelet, and when
done, sprinkle sugar on top. This can be varied by putting any
desired kind of jam, jelly, marmalade or preserves✪ Sweet Omelet on top, or they can
be folded inside when the omelet is folded over.
Omelette Souffle. — Beat thoroughly together the yolks of 6 eggs
and 6 tablespoons of pulverized sugar; flavor with vanilla or lemon✪ Omelette Souffle,
and then beat the whites of the eggs to a stiff froth, and stir lightly
and quickly with the yolks and sugar; bake in an enameled puddings
dish, or in small paper souffle cases, one for each person. The
souffles should bake 10 or 15 minutes in a moderately hot oven, and
be sent to the table immediately, as they, soon fall. Blanched and
pulverized sweet almonds can be added to the above for Almond
Souffle.
Various Omelets. — Any sort of an omelet can be made by folding
into the omelet either sardines, tomatoes, ham, oysters, cheese, kid-
ney, mushrooms, macaroni, or whatever one desires or has on hand.
Asparagus tops are nice in an omelet. The ingenious cook can
devise many new and attractive dishes.
POACHED EGGS — Break the eggs separately into a cup; let
them slide gently into boiling water with a few drops of vinegar in
it. Take them out and serve on hot buttered toast. They are often
conveniently poached in a frying pan; when poached in quantities
they are ai:)t to run together. In poaching eggs, a few drops of
lemon juice or vinegar in the water keeps the whites from spreading.
190 EGGS
EQGS POACHED IN QRAVY.— Poach the eggs in gravy instead
of water. Serve them in their gravy, if clear. Or, poach the eggs in
water, and serve with rich gravy poured round them.
HAM AND EGGS — Prepare thin slices of fried or broiled ham,
and serve a poached egg on each one.
EGGS ON RICE — Butter a baking dish and fill it | full of cold
rice which was seasoned with salt and butter when boiled; make as
many depressions in the rice as there are persons to be served, break
an egg into each depression, sprinkle with salt and strew with bits
of butter. Bake until the eggs are set. Serve hot.
SPANISH EGGS. — Serve poached eggs on highly seasoned, hot,
boiled rice.
ANCHOVIED EGGS. — Prepare slices of toast, spread them with
butter and anchovy paste, and put a poached egg on each slice. Sar-
dine paste may be used instead of the anchovy, if preferred.
SCRAMBLED EGGS. — For every egg allow an even tablespoon
of melted butter and a tablespoon of sweet milk. When the butter
and milk is hot, put in the eggs without beating, and stir. When it
begins to cook, scrape fast from the bottom of the frying=pan to keep
from scorching. Take off while very soft, as they cook a half minute
after being taken off, for which many cooks do not allow. Serve by
itself hot, or on toast. A dash of lemon juice added just as they are
going to the table is an improvement. ✪ Scrambled Eggs
Page 144 · 4 recipe records on this page
Presented as published in 1902. 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
Rice Omelet. — To 1 cup of steamed or boiled rice, add 1 cup of water, 3 well beaten eggs, and 1 teaspoon of butter; season with salt and pepper, and, if liked, with a little finely chopped ham. Bake until it is a light brown.
Sweet Omelet. — Do not use any pepper, but add a little sugar — about 1 teaspoon for each egg. Make like a plain omelet, and when done, sprinkle sugar on top. This can be varied by putting any desired kind of jam, jelly, marmalade or preserves on top, or they can be folded inside when the omelet is folded over.
Omelette Souffle. — Beat thoroughly together the yolks of 6 eggs and 6 tablespoons of pulverized sugar; flavor with vanilla or lemon, and then beat the whites of the eggs to a stiff froth, and stir lightly and quickly with the yolks and sugar; bake in an enameled puddings dish, or in small paper souffle cases, one for each person. The souffles should bake 10 or 15 minutes in a moderately hot oven, and be sent to the table immediately, as they, soon fall. Blanched and pulverized sweet almonds can be added to the above for Almond Souffle.
Various Omelets. — Any sort of an omelet can be made by folding into the omelet either sardines, tomatoes, ham, oysters, cheese, kidney, mushrooms, macaroni, or whatever one desires or has on hand. Asparagus tops are nice in an omelet. The ingenious cook can devise many new and attractive dishes.
POACHED EGGS — Break the eggs separately into a cup; let them slide gently into boiling water with a few drops of vinegar in it. Take them out and serve on hot buttered toast. They are often conveniently poached in a frying pan; when poached in quantities they are apt to run together. In poaching eggs, a few drops of lemon juice or vinegar in the water keeps the whites from spreading.
EQGS POACHED IN QRAVY.— Poach the eggs in gravy instead of water. Serve them in their gravy, if clear. Or, poach the eggs in water, and serve with rich gravy poured round them.
HAM AND EGGS — Prepare thin slices of fried or broiled ham, and serve a poached egg on each one.
EGGS ON RICE — Butter a baking dish and fill it | full of cold rice which was seasoned with salt and butter when boiled; make as many depressions in the rice as there are persons to be served, break an egg into each depression, sprinkle with salt and strew with bits of butter. Bake until the eggs are set. Serve hot.
SPANISH EGGS. — Serve poached eggs on highly seasoned, hot, boiled rice.
ANCHOVIED EGGS. — Prepare slices of toast, spread them with butter and anchovy paste, and put a poached egg on each slice. Sardine paste may be used instead of the anchovy, if preferred.
SCRAMBLED EGGS. — For every egg allow an even tablespoon of melted butter and a tablespoon of sweet milk. When the butter and milk is hot, put in the eggs without beating, and stir. When it begins to cook, scrape fast from the bottom of the frying=pan to keep from scorching. Take off while very soft, as they cook a half minute after being taken off, for which many cooks do not allow. Serve by itself hot, or on toast. A dash of lemon juice added just as they are going to the table is an improvement.
Records on this page
Rice OmeletSweet OmeletOmelette SouffleScrambled Eggs