Spanish Omelet Bread And Butter Molasses Cookies Boiled Rice - Cream And Sugar

Spanish Omelet

Cut 3 medium sized onions fine, and cook in 2 T butter 5 m, then add 1/2 can tomatoes and cook until the onions are tender. Make a roux of 1 T butter and 2 T flour, add to the tomatoes, and cook, stirring constantly for 5 m.

Make a foamy omelet, separating 4 eggs, beat yolks lightly, add 4 T milk or water, 1/2 t salt, and a dash of pepper. Beat the whites of the eggs stiff, cut and fold into the yolks, turn all into a buttered omelet pan, spread evenly, cover, and cook until firm, over a very slow fire. If it is brown underneath, and the center does not seem done, set in the oven for a few minutes. Fold over, turn out onto a hot platter, and pour the tomatoes and onions around it.

Molasses Cookies

Mix and sift 3 c flour, 2 t ginger, 1 t salt, and 1 3/4 t soda. To 1 c molasses add 1/2 c melted shortening, then add 1 c sour milk. Combine with the flour mixture and beat well. Add about 1 c flour, or enough to make mixture of right consistency to drop from the spoon easily. Chill, then roll out, a portion at a time, on a floured board to 1/4 inch in thickness, shape with a floured round cutter, and bake in a moderate oven.

Boiled Rice

Blanch 1/2 c rice by covering with 3 c cold water; put over the fire stirring occasionally while heating to prevent its sticking; boil 5 m, drain on a sieve, rinse with cold water. Return to a double boiler, add 2 c milk and cook until the rice is tender and the milk is all absorbed. This will require about 1 h. Serve for dessert with cream and sugar. Reserve 1 1/2 c for use the following day.

Preparing The Meal

About 1 h before lunch blanch the rice and start to cooking. Make and bake the molasses cookies if not on hand. Twenty m before time for serving, make the Spanish omelet, and while cooking cut the bread and butter and place on the table. The molasses cookies may be set on a side table until needed, or else placed at once on the table. When done serve the omelet, then the boiled rice, cream and sugar. Immediately after lunch make the soft custard for the fruit cream for dinner.