There are but two types of omelet to which special names are given from the garnish added.
Beat an egg slightly. Add one tablespoon water or milk, season with salt and a dash of pepper. Turn into a hot buttered frying pan, which must be perfectly clean and smooth. Lift cooked portions with a fork. Shake the pan to prevent adhesion. When all is firm, fold and serve at once.
Separate white and yolk of one egg. Beat white stiff, add yolk and blend together. Add salt, pepper and one tablespoon of water or milk. Turn into buttered pan and place where it will cook slowly and evenly. When firm, fold and serve.
Two tablespoons of white sauce or bread softened in milk may be used instead of one of milk or water. Chopped parsley, or other vegetable, any nice bits of meat or fish, cheese, jelly, etc., may be folded into the omelet just before serving.
Beat egg whites with a speck of cream of tartar. When stiff fold in one-fourth cup powdered sugar for each white. Flavor slightly, drop on ungreased paper, and bake slowly until dry, thirty minutes or more.
For soft meringues on puddings, use half as much sugar. Fruit Souffles.
For each stiffly beaten egg white fold in one-fourth cup thick, sweetened fruit pulp, or marmalade, or jam. Partly fill buttered molds, and bake like custards, until firm.
Serve with soft custard as a sauce.
In other words, two large or three small eggs rightly blended with one-half cup each of sugar and flour and carefully flavored and baked slowly will produce such a cake as that shown on page 65.
The yolks of the eggs should be beaten until thicker and lighter colored than when beginning the process. To them add the sugar, one or two teaspoons of lemon juice and a bit of grated rind. Over the whites of the eggs sprinkle a bit of salt and beat until stiff. Fold them into the yolks and gradually sift the half cup of flour over, blending carefully without stirring. Put into the pans and bake in a gentle heat for twenty minutes, if in small cakes; twice as long if in one mass.
In a saucepan heat one-half cup water with two ounces of butter or less. When boiling hot mix in one-half cup of flour and continue to stir while it cooks into a smooth mass. Cool till it will not cook eggs and mix in one egg and a second and beat the whole vigorously with the spoon. Shape on greased pan some distance from each other in six to twelve mounds and bake about thirty minutes according to the size. They should be light and dry when taken from the pan, otherwise they will shrink and be heavy.