Omelets
Simple diet is best; for many dishes bring many diseases.—Pliny.
PLAIN OMELET
Beat the yolks and whites of three eggs separately; allow one tablespoonful of milk to each egg. Stir the milk and yolks of the eggs well together and season with salt; then with a spoon carefully fold in the stiffly beaten whites of the eggs. Turn all into a hot frying-pan, sufficiently buttered to prevent sticking. Cook rather quickly, being careful not to burn. Carefully lift the edges of the omelet while cooking, with a knife or spoon, that it may be equally cooked. When well set, double one part over the other, remove to a warm dish, and serve at once, as an omelet is not so good when cold. It should be very light and tender, and nicely browned.
FRUIT OMELET
Prepare as above, spreading a thin layer of any kind of jelly over one half before folding the other half over it; add a sprinkle of sugar if desired.
BREAD OMELET
For each person allow one egg, three tablespoonfuls of milk, and one tablespoonful of finely grated bread crumbs; beat well together, and add a little salt, butter a deep plate or shallow pan, pour in the mixture, and bake in the oven until well set.
MACARONI OMELET
Take a small handful of macaroni broken into small pieces, drop into hot water, and boil until tender; drain. Heat a cupful of milk to boiling, and stir in two even tablespoonfuls of flour rubbed smooth in a little cold milk. Stir until thickened; remove from the fire, add the macaroni, a few bits of chopped parsley, and four eggs well beaten; season with salt; pour all into a hot, buttered dish, sprinkle with a small handful of bread crumbs, and place in the oven till nicely browned; then turn out on a hot, flat dish, and serve with brown sauce.