the omelet has become of a golden color. Turn it out on a hot dish and serve. Omelet — One-half cupful sweet milk, 1 of fine bread crumbs, 2 eggs, whites and yolks beaten separately, ^ teaspoonful chopped sage or a whole one of parsley; pepper and salt to taste. Mix well, adding the white of egg last; melt a lump of butter✪ Omelet with Milk and Bread Crumbs in a large frying-pan, pour in your mixture, and, taking a silver knife, gently lift it away from the sides as the eg^ " sets." Then put in the oven until it browns on top, fold over and serve on a hot plate. Omelet — The following makes a delicious omelet for four persons: Break 5 eggs, putting the whites in one dish and the yolks in another. Beat the yolks to a froth, then add a saltspoon- ful of salt, a little pepper, a heaping tablespoon- ful of finely chopped parsley, and 5 tablespoon- fuls of cream. Beat all together for a moment and then add the whites, previously beaten to a stiff froth. Mix gently together and pour imme- diately into a hot spider containing a level tablespoonful of melted butter✪ Omelet for Four Persons. Cook rather slowly in order not to burn the bottom before the omelet is cooked through, and when nicely browned fold half over. Place on a warm plat- ter, and serve immediately. Omelet (Savory) — Beat up 3 or 4 eggs with 3^ shallot very finely minced, some parsley similarly treated, and a very small pinch of pow- dered sweet herbs; add pepper and salt to taste✪ Omelet (Savory); then proceed as above. Omelet (Cheese) — Beat up 3 eggs with 1 or 2 tablespoonfuls grated Parmesan cheese✪ Omelet (Cheese). Cook as above, and serve with some more grated cheese strewn over the omelet. Omelet (Tomato) — Equal parts of sliced onions and tomatoes peeled and freed from pips; 136 White Ribbon Cook Book. chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add ►the tomatoes, with pepper and salt, and keep stirring the mixture on the fire till it forms a sort of puree. Make a plain omelet, and insert this in the fold on dishing it. Omelet (Mushroom) — Parboil a small quan- tity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity ^ either white or brown sauce (see Sauces) ; then use as in preceding recipe. Omelet (Fish) — Beat up 3 eggs with a quan- tity equal in bulk to 1 egg of the remnants of any cold fish (salmon or turbot) finely shredded with a fork, a pinch of minced parsley, pepper and salt to taste✪ Omelet (Tomato). Omelet (Oysters)— See "Oysters." (sATSUPS, gT6. Lemon Catsup — One doz. lemons, % break- fast cupful white niustard seed, 1 e^gcupful turmeric and white pepper, Yi eggcupful cloves and mace, 3^ a small teacupful white sugar, 1 saltspoonful cayenne, 3^ a small teacupful horse- radish, 3^ a small teacupful salt, 4 shallots✪ Lemon Catsup. Finely grate the rind of lemons, pound the spices in a mortar, grate the horse-radish. Thoroughly blend these ingredients, then sprinkle the salt over all, extract the juice from the lemons and add to the mixture. Allow to stand in a cool place for 3 or 4 hours. Boil in an en- ameled kettle 30 minutes, pour into a stone jar, cover tightly. Stir every day for 14 days, then strain, bottle and seal. Tomato Catsup (1) — To 1 peck tomatoes allow 1 tablespoonful salt, mace, black pepper, cloves powdered, and 1 of celery seed; a teaspoonful cayenne, Y ^b. tin of mustard. ✪ Tomato Catsup (1)

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the omelet has become of a golden color. Turn it out on a hot dish and serve. Omelet — One-half cupful sweet milk, 1 of fine bread crumbs, 2 eggs, whites and yolks beaten separately, ^ teaspoonful chopped sage or a whole one of parsley; pepper and salt to taste. Mix well, adding the white of egg last; melt a lump of butter in a large frying-pan, pour in your mixture, and, taking a silver knife, gently lift it away from the sides as the eg^ " sets." Then put in the oven until it browns on top, fold over and serve on a hot plate. Omelet — The following makes a delicious omelet for four persons: Break 5 eggs, putting the whites in one dish and the yolks in another. Beat the yolks to a froth, then add a saltspoon- ful of salt, a little pepper, a heaping tablespoon- ful of finely chopped parsley, and 5 tablespoon- fuls of cream. Beat all together for a moment and then add the whites, previously beaten to a stiff froth. Mix gently together and pour imme- diately into a hot spider containing a level tablespoonful of melted butter. Cook rather slowly in order not to burn the bottom before the omelet is cooked through, and when nicely browned fold half over. Place on a warm plat- ter, and serve immediately. Omelet (Savory) — Beat up 3 or 4 eggs with 3^ shallot very finely minced, some parsley similarly treated, and a very small pinch of pow- dered sweet herbs; add pepper and salt to taste; then proceed as above. Omelet (Cheese) — Beat up 3 eggs with 1 or 2 tablespoonfuls grated Parmesan cheese. Cook as above, and serve with some more grated cheese strewn over the omelet. Omelet (Tomato) — Equal parts of sliced onions and tomatoes peeled and freed from pips; 136 White Ribbon Cook Book. chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add ►the tomatoes, with pepper and salt, and keep stirring the mixture on the fire till it forms a sort of puree. Make a plain omelet, and insert this in the fold on dishing it. Omelet (Mushroom) — Parboil a small quan- tity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity ^ either white or brown sauce (see Sauces) ; then use as in preceding recipe. Omelet (Fish) — Beat up 3 eggs with a quan- tity equal in bulk to 1 egg of the remnants of any cold fish (salmon or turbot) finely shredded with a fork, a pinch of minced parsley, pepper and salt to taste. Omelet (Oysters)— See "Oysters." (sATSUPS, gT6. Lemon Catsup — One doz. lemons, % break- fast cupful white niustard seed, 1 e^gcupful turmeric and white pepper, Yi eggcupful cloves and mace, 3^ a small teacupful white sugar, 1 saltspoonful cayenne, 3^ a small teacupful horse- radish, 3^ a small teacupful salt, 4 shallots. Finely grate the rind of lemons, pound the spices in a mortar, grate the horse-radish. Thoroughly blend these ingredients, then sprinkle the salt over all, extract the juice from the lemons and add to the mixture. Allow to stand in a cool place for 3 or 4 hours. Boil in an en- ameled kettle 30 minutes, pour into a stone jar, cover tightly. Stir every day for 14 days, then strain, bottle and seal. Tomato Catsup (1) — To 1 peck tomatoes allow 1 tablespoonful salt, mace, black pepper, cloves powdered, and 1 of celery seed; a teaspoonful cayenne, Y ^b. tin of mustard.

The white ribbon cook book