Take three eggs, two ounces of butter, one dessert-spoonful of chopped parsley, one salt-spoonful of chopped onion, one pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and proceed as in a plain omelet. Double the omelet and serve immediately. Mrs. N. Heaton.
Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped tiny onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done. Garlic can be used in place of the onions, but this would be too strong for most palates.
Beat six eggs for five minutes, and season with salt. Melt a teaspoon-ful of butter in an omelet pan over a clear moderate fire, and when it is warm pour in the eggs. Let the pan rest a moment to set them, then shake it gently and continually to prevent sticking; when the edges are slightly set, run a thin sharp knife round them and revolve the pan in such a manner that the omelet will revolve in a contrary direction. When the surface begins to set, slide it on a hot dish and fold it in half. Serve immediately with, if desired, a little sifted sugar over it. It should be a pale golden color. Tourist.
Three eggs, one tablespoonful of minced parsley, pepper and salt to taste. Melt a piece of butter the size of an egg, over the fire and turn in the omelet. Then stir with a spoon constantly. When it begins to set do not stir but shake the pan well. Double up the omelet with a spoon and shake the pan till the under side of the omelet is a golden brown in color. Turn it out on a heated dish. Mrs. L. Cutler.
To a quart of vinegar add one ounce of whole ginger, one teaspoon-ful of cloves, one blade of mace, and one teaspoonful of whole pepper. Boil the spices for five minutes in the vinegar and let stand three days; then strain the vinegar; boil the eggs to be kept for ten minutes, throw them into cold water and take off the shells; when they are cold put them into jars and cover with the vinegar. C. E. Millington.
In many households eggs are regarded as expensive, and so they are, perhaps, but not when the amount of real nutriment they contain is considered. No other food can take their place at the same price. We give below three methods of preserving them.
Procure a new and clean wood box the size that will hold the quantity desired to pack away - and lay all over the bottom a layer of common salt about one inch thick. Now, have ready the eggs - fresh as fresh can be and pack them in rows placing the small ends down. When layer is complete put in salt until eggs are covered and then put on another layer of eggs. Continue until box is full, cover and put away in dry, cool, dark closet. If fresh eggs are put in, fresh eggs will come out. G. P.
For every three gallons of water, put in one pint of fresh slacked lime and one-half pint of common salt; mix well, and let the crock be about one-half full of this fluid, then with a dish let down your eggs into it, tipping the dish after it fills with water, so they roll out without cracking the shell, for if the shell is cracked the egg will spoil. Lay a piece of board across the top of the eggs, and keep a little lime and salt upon it. They must always be kept covered with the brine. Be sure that eggs are fresh. If fresh they will keep two and three years. This is the method sailors often use. C. S. F.
Dissolve sufficient gum arabic in water to make rather a thick liquid. Soon as possible after the eggs have been laid, coat them thoroughly with it, then place them in a box filled with powdered charcoal; when required for use wash off the coating. Mrs. Mary Goodrich.