Making Luncheon Or Supper - Tuesday - Lesson 69
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Luncheon Or Supper - Tuesday - Lesson 69
Ham Omelet - Tomato Sauce
Tea
Ham Omelet
Grind enough ham left from dinner the preceding evening to make about 3/4 c. Put 4 t butter in a frying pan and while melting separate the whites and yolks of 4 eggs; then beat the whites until very stiff.
To the yolks add 1/2 t salt, dash of pepper, and beat with a fork until light and creamy. Carefully and gradually add 1/4 c hot water to the yolks, stirring all the time, then the chopped ham. Cut and fold the entire mixture into the whites, pour into the frying pan containing the melted butter, cover closely and place over a low flame. When puffed and nicely browned on one side set in the oven to dry off. Fold and turn onto a hot platter, and pour the Tomato Sauce around it.
Tomato Sauce
Melt 2 T butter in a saucepan, add 2 T flour and mix well. When blended add 1 c strained tomatoes, pouring the liquid in gradually so as to mix smoothly with the flour. Add 1/2 t salt, 1/4 t mace and 1 t finely chopped onion. Return to the fire, cook, stirring constantly until the mixture thickens; boil 2 or 3 m. Strain around the omelet.
Biscuits
Two c flour, 4 t baking powder, 1/2 t salt, 1 T shortening, about 3/4 c milk. For directions see page 24 or 78.
Preparing The Meal
About 1/2 h before lunch time make the biscuits using once and a half the recipe. Reserve 1/3 of the dough for the veal pot pie for dinner, keeping in a cold place until needed. '
Make the omelet and when in the pan, make the tomato sauce. When done set to one side until the omelet is finished, then make the tea. Serve the lunch.
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