Evening Republican, Volume 17, Number 235, Rensselaer, Jasper County, 2 October 1913 — SERVING EGGS AND OMELETS [ARTICLE]

SERVING EGGS AND OMELETS

• +— New and Effective ways of Preparing Staples.for the Breakfast or Luncheon. ,

Omelet, Trouville —Beat the yolks of half a dozen eggs till they are almost white, then beat the whites for the same time and pour them over the yolks; add a dessertspoonful of chopped mushrooms, a teaspoonful of mixed herbs, a dessertspoonful of finely chopped parsley, a few drops of lemon juice, pepper and salt, six tablespoonfuls of milk and three tablespoonfuls of flour, and beat all well together for at least five minutes. Peel a small onion, slice and fry in butter. When the butter iSv boiling hot take put the onion and pour in the omelet. Hold the pan over the fire in rather a slanting position to keep the omelet from spreading. When fried a light brown over and serve very hot. A little grated tongue is sometimes added to this omelet.

Eggs in cases —Make some paper cases about thre'e inches square, butter them well inside and half fill them with sifted breadcrumbs seasonecT with chopped parsley and a small quantity of cayenne and salt. Stick small pieces of butter over the breadcrumbs, break an egg into each and add breadcrumbs prepared as before till the cases are full. Put them into an oven or on-a gridiron over a clear fire for three minutes. Serve hot.

Eggs, Italiano —Boil the eggs hard, cut them in halves, take out the yolks, weigh the latter and place them in a mortar and pound together with a little breadcrumbs soaked in cream, chopped parsley, one anchovy, a little chopped onion, grated nutmeg, pepper and salt. Put the mixture into a saucepan and cook to a thick paste, adding a little cream or gravy. Fill the cavities of the whites with this and serve cold with a salad, or hot in sauce or on a puree of vegetables. Eggs, Sultana —Put into a bowl the yolks of three eggs with a tablespoonful of chutney and a tablespoonful and a half olive oil and beat well. Break half a dozen eggs, one at a time, into a teacup, put them one by one on the sauce and set the dish into a moderate oven until the eggs are set, but not overdone. Serve on the same dish, very hot. Spanish eggs—Put into a saucepan a breakfast cupful of washed rice with a quart of boiling milk, add half a tablespoonful of salt and boil till done. Strain the rice, drain on a colander and put into a bowl. Add two ounces of butter, mix well and spread evenly on a dish. Cut into slices six hard boiled eggs, arrange on the rice and serve.