This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Put three eggs into a bowl, and give them twelve good vigorous beats with a fork. Put a piece of butter the size of a walnut in a very smooth frying-pan, shake it over the fire until melted, but not brown, turn in the eggs and shake over a quick fire until they are set; sprinkle with salt and pepper, roll and turn out on a hot dish. It is much easier to make several small omelets than one large one.
1 tablespoonful of Spanish onion, chopped fine
1 tablespoonful of chopped parsley
Beat the eggs until thoroughly mixed, add the onion and parsley, and make the same as a plain omelet; dust with salt and pepper, and serve.
Make the same as Plain Omelet, and as soon as it begins to thicken, sprinkle over it three tablespoonfuls of .finely-chopped ham; roll, and serve.
Two boiled potatoes, chopped fine. Put a tablespoonful of butter in a frying-pan; and, when very hot, add the potatoes. Shake over the fire until a nice brown; then sprinkle with chopped parsley, salt and pepper. Stand them where they will keep warm until you make a plain omelet. When the omelet is partly set, spread over the potatoes, roll, and serve.
3 eggs 1/4 teaspoonful of salt
1 dash of black pepper
1/2 cup of bread crumbs 1/2 cup of milk Piece of butter, size of walnut
Beat the eggs separately. Add to the yolks the milk, salt, pepper, and the bread crumbs. Now stir into this carefully the beaten whites; mix very lightly. Put the butter in a very smooth frying-pan; as soon as hot, turn in the mixture gently, and set it over a clear fire, being very careful not to burn; shake occasionally, to see that the omelet does not stick, the same as Plain Omelet. Now stand your frying-pan in the oven for a moment to set the middle of the omelet. When done, toss it over on a warm platter to bring the brown side of the omelet uppermost; or, it may be folded in half, and then turned out in the centre of the platter. Serve immediately, or it will fall.
1 medium-sized tomato
1 small onion
1 dash of black pepper
3 tablespoonfuls of milk
Cut the bacon into very small pieces and fry it until brown; then add to it the tomato, onion, and mushrooms chopped fine; stir and cook for fifteen minutes. Break the eggs in a bowl, and give them twelve vigorous beats with a fork; add to them the salt and pepper. Now put a piece of butter the size of a walnut in a smooth frying-pan, turn it around so as to grease the bottom and sides. When the butter is hot, pour in the eggs and shake over a quick fire until they are set. Now quickly pour the mixture from the other frying-pan over the omelet, fold it over once, and turn it out in the centre of a heated platter, and serve immediately.
Whites of six eggs Juice of half a lemon
Yolks of three eggs
3 tablespoonfuls powdered sugar
First grease a quart baking-dish with butter, and then see that the oven is hot. Now beat the whites to a very stiff froth, beat the yolks, add them to the whites, then the sugar and juice of lemon; stir carefully, and quickly heap into the baking-dish; dredge with powdered sugar and put into the oven. Bake fifteen minutes, or until a golden brown, and serve immediately. It may also be baked in paper cases.