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New England manuscript cookbook, 1880-1910
Page 57a
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Bread Omelette Soak 2 cup Bread crumbs in 2 cups hot milk. Add cup grated cheese 3 eggs & seasoning. This makes 2 omelettes. (6 people) Cook slowly & fold over. Cheese Omelet. Beat six eggs light without separating yolks and whites and stir into them half a cup of milk, a full teaspoonful of salt and a pinch of pepper, then two tablespoonfuls of grated cheese. Have your omelet pan ready with melted butter, turn in the mixture and cook as you would any other omelet. Baked Cheese Omelet. Prepare as for other omelet by recipe just given, but turn into a well-greased bakedish or custard cups, half filling these, and then set in a pan of hot water and bake, covered, until firm. Cheese Ramakins. Beat light two eggs and add to them a tablespoonful of melted butter, three tablespoonfuls of grated cheese, a salt-spoonful of salt and a dash of cayenne. Work to a smooth paste, add a tablespoonful of cream with which has been mixed a teaspoonful of flour. Beat all together, spread upon rounds of buttered toast and brown these in the oven. Scrambled Eggs With Cheese. Melt a tablespoonful of butter in a frying pan, put into it six eggs, beaten light, to which have been added two tablespoonfuls of grated cheese. Stir the mixture until thick and smooth, add salt and cayenne pepper to taste and serve on buttered toast or buttered crackers.
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Bread Omelette Soak 2 cup Bread crumbs in 2 cups hot milk. Add cup grated cheese 3 eggs & seasoning. This makes 2 omelettes. (6 people) Cook slowly & fold over. Cheese Omelet. Beat six eggs light without separating yolks and whites and stir into them half a cup of milk, a full teaspoonful of salt and a pinch of pepper, then two tablespoonfuls of grated cheese. Have your omelet pan ready with melted butter, turn in the mixture and cook as you would any other omelet. Baked Cheese Omelet. Prepare as for other omelet by recipe just given, but turn into a well-greased bakedish or custard cups, half filling these, and then set in a pan of hot water and bake, covered, until firm. Cheese Ramakins. Beat light two eggs and add to them a tablespoonful of melted butter, three tablespoonfuls of grated cheese, a salt-spoonful of salt and a dash of cayenne. Work to a smooth paste, add a tablespoonful of cream with which has been mixed a teaspoonful of flour. Beat all together, spread upon rounds of buttered toast and brown these in the oven. Scrambled Eggs With Cheese. Melt a tablespoonful of butter in a frying pan, put into it six eggs, beaten light, to which have been added two tablespoonfuls of grated cheese. Stir the mixture until thick and smooth, add salt and cayenne pepper to taste and serve on buttered toast or buttered crackers.
Szathmary Culinary Manuscripts and Cookbooks
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