Bread and baked omelets may be served with gravies, sweet sauces or
jelly, or with green peas or asparagus, or may have corn, peas, etc.,
mixed with omelet before baking. They may be made of milk, cream or
water. Water makes the lightest and most delicate omelets. Stale, not
dry, crumbs are used.
=Baked Omelet=
2 eggs
½ teaspn. flour
2 tablespns. water
1 teaspn. oil
salt
Beat all together or beat the whites of eggs separately, and bake in a
slow oven until set. Fold or serve without folding. A few chopped nuts
may be added when desired.
=Bread Omelet=
Pour 1 cup boiling water over 1 cup bread crumbs; let stand until soft.
Beat 6 eggs just enough to mix them, add moistened bread crumbs, salt
and a little chopped parsley. Turn into hot oiled omelet pan and bake
on top of stove or in oven. This omelet may be baked in muffin rings on
a griddle as may many omelets. Try molasses sauce with it.
=Bread and Milk Omelet=
Soak 1 cup of bread crumbs in 1 cup of sweet milk; add yolks of 3 eggs
with salt, then the stiffly-beaten whites. Cook as puff omelet. Serve
with or without jelly in the center.
=German Crumb Omelet=
6 eggs
1 cup water
1 cup fine bread crumbs
1 tablespn. corn starch
salt
a little chopped onion and
parsley
Beat yolks of eggs, add corn starch blended with water, then crumbs,
salt, onion and parsley. Chop in stiffly-beaten whites. Bake in oven.
=Miss Chaffee’s Cracker Omelet=
⅔ cup of cracker crumbs, fill cup with milk; when crumbs are soft, add
well-beaten yolks of 3 eggs, then stiffly-beaten whites.
Cook as puff omelet. Fold and serve.
=Bread Omelet Pie=
Soak 1 cup soft bread crumbs in 1 cup hot milk or water, add 1
tablespoon of oil or butter, 1 teaspn. each chopped onion and parsley,
salt, and 2 well beaten eggs. Have hot, in baking dish, a thin layer of
nicely seasoned drained tomato, or trumese seasoned with oil and lemon
juice, or any desired filling; cover with the omelet and bake until
just set.
=Breaded Tomato Omelet=
¾ cup of crumbs soaked in 1 cup strained tomato. Add yolks of 3 eggs, 2
or 3 tablespns. cream, salt, chopped parsley and stiffly-beaten whites
of eggs. Bake.
=Corn Starch Omelet. Extra Good=
3 eggs
1½ tablespn. corn starch
½ teaspn. salt
½ cup milk
Beat yolks of eggs, corn starch and salt together; add milk gradually;
beat and chop in the stiffly-beaten whites of eggs. Cook as puff omelet.
=White Sauce Omelet. Unequaled=
1 cup rich milk
1 tablespn. oil or butter
5 eggs
2 tablespns. flour
½ teaspn. salt
1 teaspn. sugar
Heat butter, add flour, then hot milk and salt; pour over beaten yolks
of eggs, add sugar, fold in stiffly-beaten whites; turn in to well
oiled omelet pan and cook as puff omelet.
This recipe is copied almost verbatim from “A Book for a Cook,” by
permission of the Pillsbury Flour Mills Company.
=Omelet Soufflé=
6 eggs
3 tablespns. powdered sugar
1 tablespn. lemon juice
Beat the yolks of the eggs with the sugar, add the lemon juice, chop in
stiffly-beaten whites, heap in buttered baking dish; bake in slow oven
till set. The yolks of 4 eggs only may be used.
Top of soufflé may be dusted with sugar before baking.
=★ Omelet Soufflé No. 2=
1 cup flour
1 pt. milk
1 tablespn. sugar
1 tablespn. oil or butter
5 eggs
¾ teaspn. salt
Mix flour, butter and sugar, pour boiling milk over, stirring. Boil
well.
When partially cool add yolks of eggs, then the stiffly-beaten whites
with salt; bake in a slow oven; serve plain or with maple syrup, honey,
or hard sauce.
=Egg Timbales=
4 eggs
½ teaspn. salt
a few drops of onion juice
1 cup water, milk or thin cream
Beat eggs, salt and onion juice until blended only; add liquid
gradually. Divide equally among 6 well buttered timbale molds (common
cups will serve the purpose). Stand in a pan half filled with hot water
and bake in a moderate oven about 20 m., or till firm to the touch.
Turn out carefully on heated platter and pour bread or tomato sauce
around. 5 or 6 eggs are sometimes used.
A teaspn. of chopped parsley with or without onion, a few peas or a
little stewed corn may be added to eggs before putting into cups.
The timbales may be served on rounds of toast or of broiled trumese or
nutmese.
=Rice and Egg Timbales=
4-6 hard boiled eggs
2 cups boiled rice
¼ cup oil
½-1 cup finely-sliced celery
1 tablespn. chopped parsley
salt
Slice eggs and chop a little, leaving coarse; mix with rice, celery,
parsley, oil and salt and press into well oiled mold; set in pan of
water in oven, cover and bake ¾-1 hour. Unmold and serve with cream
sauce. Celery may be omitted and creamed celery or creamed peas served
with the loaf. Individual molds may be used.
=Scalloped Eggs and Potatoes=
4 cold boiled potatoes
4 hard boiled eggs
1 pt. white sauce
crumbs
chopped parsley
salt
Put alternate layers of sliced potatoes and eggs in serving dish,
sprinkle with salt, pour white sauce (with parsley stirred through it)
over. Cover with oiled crumbs and bake. Sage, savory, onion or celery
salt may be added.
=★ Scalloped Eggs and Celery=