For a truly small omelet beat 2 entire eggs and the yokes of 2 extra until eventually an entire spoonful will be taken up. upload three tablespoonfuls of water, ¼ of a teaspoonful of salt, and a touch of pepper, and whilst good combined develop into a scorching omelet pan, during which a tablespoonful of butter has been melted, raise the sides up rigorously and permit the raw half run below. whilst all is cooked garnish with parsley.
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Extra resources for 365 luncheon dishes; a luncheon dish for every day in the year
Table Talk," Phila. --Chopped Ham and Egg. Chop fine cold cooked ham. Toast and butter some slices of bread, spread the ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4 eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfuls of butter in a saucepan, pour in the beaten eggs and stir over the fire until thick but do not let it boil. Pour the eggs over the ham and serve. OCTOBER. --Potato Croquettes. 365 Luncheon Dishes, by Anonymous 37 Four mashed potatoes, season highly with pepper and salt, butter and chopped parsley.
Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a tablespoonful of butter, a little onion juice, the beaten yolks of 2 eggs. Mix all well together, shape into croquettes and fry. --Sweet Potato Pone No. 2. Peel and grate sufficient raw sweet potatoes to make 5 cupfuls. Add 3 cupfuls of best West Indian molasses, 2 cupfuls of butter, 1 cupful each of preserved ginger and candied orange peel cut fine, 2 tablespoonfuls of mixed spices (cinnamon, nutmeg and cloves), 1 tablespoonful of ground ginger, 1 scant teaspoonful of salt.
Sweet Potato Pone No. 1. To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated rind of 1 lemon, 1/2 of a cupful of butter, melted, 1 tablespoonful of rose water, 1/2 of a teaspoonful of nutmeg, 1/2 of a teaspoonful of mace, 1 teaspoonful cinnamon, 1 scant teaspoonful of salt. --"Table Talk," Phila. --Breaded Sausage. Wipe the sausage and dip each piece in well-beaten egg and then in bread crumbs. Fry in boiling fat.