—224—
CHAPTER 15.
Omelets, Pancakes, Waffles, Noodles and Pie.
The Various Preparations of Omelets, Pancakes, Waffles, Noodles, as Sweet Pastry and Small Side-dishes.
PIES.
No. 1—OMELET FOR BREAKFAST. Quantity for 6 Persons.
- 10 eggs
- 4 tbsps. of cream or milk
- 1 tbsp. butter
- 1½ tsps. of flour
- ¼ tsp. salt
Preparation: The yolks of 10 eggs are beaten 3 minutes with cream, flour, salt. The beaten whites are stirred in lightly. A large round spider is heated, the butter melted in it, the egg batter poured in and baked 1 minute on the stove, then put into the oven for 5 minutes. The omelet must be a nice yellow color; do not turn it over. Serve on a hot platter.
No. 2—SWEET OMELET AS DESSERT.
Quantity for 6 Persons.
- 5 eggs
- 3 tbsps. of milk or cream
- ¼ tsp. of salt
- 1 tbsp. of butter
- ½ glass jelly or preserves
- Sugar to sprinkle
- 1 tsp. of flour
Preparation: The preparation is the same as under No. 1, also the baking. When the omelet is done, put jelly or preserves on one-half of it and fold the other half over to cover it. Sprinkle sugar over and serve at once.
No. 3— ASPARAGUS OMELET.
Quantity for 6 Persons.
- 8 eggs
- 3 tbsps. of cream or milk
- ¼ tsp. of salt
- 1 lb. canned asparagus or cooked fresh ones
- 1 tbsp. of butter
- 1 tsp. of flour
The preparation is the same as No. 1. The asparagus pieces are mixed into the batter and baked the same as No. 1. Serve at once.
