Bread and baked omelets may be served with gravies, sweet sauces or jelly, or with green peas or asparagus, or may have corn, peas, etc., mixed with omelet before baking. They may be made of milk, cream or water. Water makes the lightest and most delicate omelets. Stale, not dry, crumbs are used.
2 eggs 2 tablespns. water
1/2 teaspn. flour 1 teaspn. oil salt
Pour 1 cup boiling water over 1 cup bread crumbs; let stand until soft. Beat 6 eggs just enough to mix them, add moistened bread crumbs, salt and a little chopped parsley. Turn into hot oiled omelet pan and bake on top of stove or in oven. This omelet may be baked in muffin rings on a griddle as may many omelets. Try molasses sauce with it.
Soak 1 cup of bread crumbs in 1 cup of sweet milk; add yolks of 3 eggs with salt, then the stiffly-beaten whites. Cook as puff omelet. Serve with or without jelly in the center.
1 cup water
1 cup fine bread crumbs
1 tablespn. corn starch salt a little chopped onion and parsley
Beat yolks of eggs, add corn starch blended with water, then crumbs, salt, onion and parsley. Chop in stiffly-beaten whites. Bake in oven.
2/3 cup of cracker crumbs, fill cup with milk; when crumbs are soft, add well-beaten yolks of 3 eggs, then stiffly-beaten whites.
Cook as puff omelet. Fold and serve.
Soak 1 cup soft bread crumbs in 1 cup hot milk or water, add 1 tablespoon of oil or butter, 1 teaspn. each chopped onion and parsley, salt, and 2 well beaten eggs. Have hot, in baking dish, a thin layer of nicely seasoned drained tomato, or trumese seasoned with oil and lemon juice, or any desired filling; cover with the omelet and bake until just set.
3/4 cup of crumbs soaked in 1 cup strained tomato. Add yolks of 3 eggs, 2 or 3 tablespns. cream, salt, chopped parsley and stiffly-beaten whites of eggs. Bake.
3 eggs 1/2 teaspn. salt
1 1/2 tablespn. corn starch 1/2 cup milk
Beat yolks of eggs, corn starch and salt together; add milk gradually; beat and chop in the stiffly-beaten whites of eggs.
Cook as puff omelet.
1 cup rich milk 2 tablespns. flour
1 tablespn. oil or butter 1/2 teaspn. salt
5 eggs 1 teaspn. sugar
Heat butter, add flour, then hot milk and salt; pour over beaten yolks of eggs, add sugar, fold in stiffly-beaten whites; turn in to well oiled omelet pan and cook as puff omelet.
This recipe is copied almost verbatim from "A Book for a Cook," by permission of the Pillsbury Flour Mills Company.