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The 1918 Fanny Farmer Cookbook
6
4
Jelly Omelet
Mix and cook Plain Omelet, omitting pepper and one−half the salt, and adding one tablespoon
sugar. Spread before folding with jam, jelly, or marmalade. Fold, turn, and sprinkle with
sugar.
6
5
Bread Omelet
4
1
1
eggs
3
/4 teaspoon salt
/2 cup milk
1
/8 teaspoon pepper
/2 cup stale bread
crumbs
1
tablespoon butter
Soak bread crumbs fifteen minutes in milk, add beaten yolks and seasonings, fold in whites.
Cook and serve as Plain Omelet.
6
6
French Omelet
4
4
eggs
1
/2 teaspoon salt
tablespoons milk
1
/3 teaspoon pepper
2
tablespoons butter
Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put
butter
in hot omelet pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork
until the whole is of creamy consistency. Place on hotter part of range that it may brown
quickly
underneath. Fold, and turn on hot platter.
6
7
Omelet with Croûtons
1
1
cup bread cut in
/3 inch cubes
4
1
1
tablespoons cream
Butter
/2 teaspoon salt
5
eggs
/8 teaspoon pepper
Chapter VII − EGGS
127
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