Kentucky receipt book

Boil 1 coffee cup of rice, when cool add 1 cup of milk, and 1 tablespoon butter, stir until light, add 4 eggs well beaten, pepper and salt. Melt 1 tablespoon butter in pan, when hot add the omelet, place on top of range a few minutes to set, then set in oven to bake. "When done, fold and serve at once. Tomato Omelet. A 2-pound can of tomatoes, 1 can of champignons, 12 eggs, 2 tablespoons butter, 1 teaspoon of chopped parsley, salt and pepper. Heat tomatoes, then pass through a sieve to remove seed, return to saucepan and season, cook until tolerably thick. Chop champignons and put in another saucepan with their liquor, add butter, pepper and salt, cook until tender. Beat eggs separately, prepare omelet, have 1 tablespoon melted butter in a broad pan, pour in the, omelet. A short time before it is done combine tomatoes and champignons, spread quickly on omelet, fold and serve at once. Cheese Omelet. Take 5 eggs and 5 ounces of grated cheese, large tablespoon of butter, salt and pepper to taste. Beat the eggs separately. Put the beaten yolks into a small baking dish, add the cheese, pepper, salt and butter. Put it in the oven and let it get thoroughly heated, then take it out and beat in the whites of the eggs, well whipped. Let it get brown on top. Serve hot. Mushroom Omelet. One can of mushrooms, 2 tablespoons cream, 1 heaping tablespoon butter, 8 eggs, salt, black and cayenne pepper to taste. Put butter in skillet or chafing dish, when melted add mushrooms, cut fine with scissors. Let them get very hot, then put in the cream, and break in the eggs. Stir with a spoon. Serve in a hot dish or on buttered toast. Spanish Omelet. Take 4 or 6 eggs and beat them separately, a piece of raw or cooked ham, size of an egg, 1 green pepper, 1 ripe tomato, a few olives or 1 cucumber pickle; .a few peas may be added. Chop ingredients fine, and put 1 tablespoonful butter in skillet, when it melts, add ingredients and shake constantly; cook several minutes. The omelette may be prepared in another skillet, and just before it is done spread over the vegetables, fold and serve immediately. Or, vegetables may be put in skillet with the melted butter and omelette in the beginning. Shake skillet up and down continuously, and fold omelet in skillet. Fresh Tomato Omelet. Six fresh tomatoes, % can champignons, 6 eggs, 2 tablespoons butter, pepper and salt. Scald tomatoes, peel, remove seed and dice, put in a saucepan to heat, not cook. Have champignons chopped and cooked in their liquor, season with butter, pepper and salt. Prepare omelet, put in pan with 1 tablespoon of melted butter, season with salt and pepper. Combine tomatoes and champignons, spread quickly on omelet, when done, roll and serve at once. Rum Omelet. One heaping tablespoon butter, 1 large wineglass of rum, 6 eggs, 1 teaspoon cold water, pepper and salt. Beat yolks until light, add % tablespoon butter, the cold water, pepper and salt, then fold in lightly the stiffly beaten whites. Have rest of butter in the hot skillet, pour in omelet and cook inside of stove. When done, pour over rum, set on fire and serve immediately on hot dish. Omelet Souffle. Break 6 eggs separately, take yolks of 4 eggs, and mix with them 1 teaspoon flour, 3 tablespoons powdered sugar, a dash of salt, flavor with vanilla or lemon. Beat whites to a froth, fold lightly into yolks, pour into buttered pudding dish, and bake in a quick oven. Remove omelet when a chestnut brown, slide on a hot platter, sprinkle with powdered sugar. Serve at once. Baked Omelet. Beat 6 eggs separately, to yolks add 1 teacup of milk, 1 tablespoon flour or cornstarch, 1 teaspoon baking powder, i^ teaspoon of salt, then fold in stiffly beaten whites. Pour in a buttered pudding dish, and bake 30 minutes in regular oven. Serve at once. Ham Omelet.