By Mrs. S.T. Rorer
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Additional resources for 111 EGG Recipes Cook Book
Mix and finish the same as plain omelet. OMELET WITH FINE HERBS Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Spanish sauce. SPANISH OMELET Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice. Put six thin slices of bacon in the omelet pan.
Dust it with powdered sugar, and score it across the top with a red-hot poker. Dip four lumps of sugar into Jamaica rum and put them on the platter. Put over the omelet four tablespoonfuls of rum; touch a lighted match to the rum, and carry the omelet to the table, burning. Baste it with the burning rum until the alcohol is entirely burned off. SWISS SOUFFLE Allow one egg to each person. Have everything in readiness. The maraschino cherries must be drained free from the liquor. Separate the eggs.
Beat the eggs and tomatoes together, and make precisely the same as a plain omelet. Do not, however, add water, as the tomatoes answer the purpose. OMELET WITH HAM Mix a half cup of chopped ham with the eggs after they have been beaten with the water, and finish the same as a plain omelet. OMELET WITH CHEESE Beat six eggs until they are thoroughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelet.