French Omelet. — Beat thoroughly, first, the yolks and then the whites
of the eggs; to the yolks add a tablespoonful of boiling water, a pinch
of salt and a dash of pepper; turn the stiff whites into the yolks and
fold; that is, stir them in so that the air bubbles shall not be broken.
Turn carefully into a frying pan, in which has been melted a large
piece of butter✪ French Omelet. Set where it may cook very slowly, and when well
browned on one side set in the oven to brown on the other. Send im-
mediately to the table. The omelet may be varied by dropping chopped
meat in it, chopped celery, grated cheese, or, if a sweet omelet is de-
sired, by spreading jelly over and folding.
Orange Omelet. — Beat yolks of three eggs ; add three tablespoonfuls
of sugar and the grated rind of one orange; add a pinch of salt to the
whites of the eggs and beat until stiff; mix the whites lightly with the
yolks, sprinkling in at the same time three tablespoonfuls of orange
juice ; melt one teaspoonful of butter✪ Orange Omelet in a clean, small frying pan till
the bottom is greased; turn in the egg mixture; cook slowly, turning
the pan that the bottom may brown evenly; when firm OR the bottom
put pan in a hot oven; fold in half and turn out on a hot platter;
sprinkle over powdered sugar.
Pannikins. — Take some little earthen pans, such as are sold for toy
milk pans, capable of holding one egg only; heat them in the oven, and
when quite hot take them out, and with a paste brush butter them in-
side; break an eg^ carefully into each pan; set them into the oven until
the white of the egg is hard enough to retain the form of the pan; turn
them out in a circle on the dish in which they are to be served. On the
top of each sprinkle a little fresh parsley or grated ham; have ready a
sauce of bread crumbs beaten up with rich gravy, browned and seasoned;
place this in the center of the dish, the eggs inclosing it.
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Asparagus. — The average cook rarely tries any other mode than boil-
ing. Boil the stalks whole, after careful washing, tying in a bundle to
keep from breaking; drain, lay upon toast, and serve with cream sauce.
Another way is to cut in inch lengths, and stew in milk, thickening with
flour, and seasoning with butter, pepper and salt.
Asparagus a la Vinaigrette. — Cock as for boiled asparagus. While
cooking make a hot French dressing by mixing together in a saucepan
over the fire six tablespoonfuls of salad oil, two of vinegar, two tea-
spoonfuls of French mustard, half a teaspoonful of sugar, salt and pep-
per to taste. When the asparagus is tender drain, put in a deep dish
and pour over it the hot dressing. Cover and set aside to cool, then
stand in the ice chest for an liour or so before serving.
Baked Beans with Cream. — Soak and parboil a pint of navy beans
until half cooked; drain, dash over a quart of cold water, drain again
Jnd add the last water (boiling) with two heaping teaspoonfuls of salt,
one-eighth teaspoonful pepper, one large sprig of thyme (minced), two
tablespoonfuls of beef drippings or the clean, browned trimmings of fat
from roast beef, and fried steak may be used instead of the drippings ;
when beans are cooked tender turn all into a covered bean pot and
bake in a very moderate oven five hours. Then pour over the beans a
cupful of sweet cream and bake an hour longer.
Page 84 · 3 recipe records on this page
Presented as published in 1907. 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
French Omelet. — Beat thoroughly, first, the yolks and then the whites of the eggs; to the yolks add a tablespoonful of boiling water, a pinch of salt and a dash of pepper; turn the stiff whites into the yolks and fold; that is, stir them in so that the air bubbles shall not be broken. Turn carefully into a frying pan, in which has been melted a large piece of butter. Set where it may cook very slowly, and when well browned on one side set in the oven to brown on the other. Send immediately to the table. The omelet may be varied by dropping chopped meat in it, chopped celery, grated cheese, or, if a sweet omelet is desired, by spreading jelly over and folding.
Orange Omelet. — Beat yolks of three eggs ; add three tablespoonfuls of sugar and the grated rind of one orange; add a pinch of salt to the whites of the eggs and beat until stiff; mix the whites lightly with the yolks, sprinkling in at the same time three tablespoonfuls of orange juice ; melt one teaspoonful of butter in a clean, small frying pan till the bottom is greased; turn in the egg mixture; cook slowly, turning the pan that the bottom may brown evenly; when firm on the bottom put pan in a hot oven; fold in half and turn out on a hot platter; sprinkle over powdered sugar.
Pannikins. — Take some little earthen pans, such as are sold for toy milk pans, capable of holding one egg only; heat them in the oven, and when quite hot take them out, and with a paste brush butter them inside; break an egg carefully into each pan; set them into the oven until the white of the egg is hard enough to retain the form of the pan; turn them out in a circle on the dish in which they are to be served. On the top of each sprinkle a little fresh parsley or grated ham; have ready a sauce of bread crumbs beaten up with rich gravy, browned and seasoned; place this in the center of the dish, the eggs inclosing it.
3,„i,i=db,GoogIc
3,„i,i=db,GoogIc
Asparagus. — The average cook rarely tries any other mode than boiling. Boil the stalks whole, after careful washing, tying in a bundle to keep from breaking; drain, lay upon toast, and serve with cream sauce. Another way is to cut in inch lengths, and stew in milk, thickening with flour, and seasoning with butter, pepper and salt.
Asparagus a la Vinaigrette. — Cock as for boiled asparagus. While cooking make a hot French dressing by mixing together in a saucepan over the fire six tablespoonfuls of salad oil, two of vinegar, two teaspoonfuls of French mustard, half a teaspoonful of sugar, salt and pepper to taste. When the asparagus is tender drain, put in a deep dish and pour over it the hot dressing. Cover and set aside to cool, then stand in the ice chest for an liour or so before serving.
Baked Beans with Cream. — Soak and parboil a pint of navy beans until half cooked; drain, dash over a quart of cold water, drain again and add the last water (boiling) with two heaping teaspoonfuls of salt, one-eighth teaspoonful pepper, one large sprig of thyme (minced), two tablespoonfuls of beef drippings or the clean, browned trimmings of fat from roast beef, and fried steak may be used instead of the drippings ; when beans are cooked tender turn all into a covered bean pot and bake in a very moderate oven five hours. Then pour over the beans a cupful of sweet cream and bake an hour longer.
Records on this page
PannikinsFrench OmeletOrange Omelet