Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light though not dry and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter. If desired serve with tomato sauce, page 35 added before omelet is folded.
Fancy Omelets
A great variety of omelets can be made by either mixing chopped vegetables, fruits, meats, or shellfish with plain omelet before cooking, or folding them in after cooking.
Croquettes
Salmon Croquettes
1 cup cooked salmon 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon lemon juice
Make a cream sauce with the butter, flour and milk. Put salmon into bowl and add the sauce, lemon juice and seasoning; mix with fork until salmon is well broken. Set aside and when cold mold into desired shapes; roll in bread crumbs, then in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.
Rice Croquettes
1 cup rice 2 eggs 3 tablespoons milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon butter 1 teaspoon chopped parsley
Wash rice several times and boil with 2 quarts boiling water 30 minutes.
Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk, salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Dip into egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.
Nut and Potato Croquettes
2 cups hot riced potatoes 1/4 cup cream or milk 1/2 teaspoon salt 1/8 teaspoon pepper few grains cayenne yolk of 1 egg 1/3 cup chopped pecan nut meats 1/2 teaspoon Royal Baking Powder
Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown.
Drain on unglazed paper and serve.
Chicken Croquettes
2 tablespoons butter 2 tablespoons flour 1 cup milk 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon paprika 1/8 teaspoon pepper 1 tablespoon chopped parsley 2 cups chopped chicken 2 eggs
Melt butter in saucepan; add flour and cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones or oval cakes and put into cold place until firm. Roll in bread crumbs, then in eggs beaten with 2 tablespoons cold milk, then in bread crumbs. Fry in deep hot fat, and drain on brown paper.
Luncheon Dishes
Chicken Patties
2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1/2 teaspoon salt few grains cayenne pepper 1 cup cold diced chicken
Melt butter in saucepan; stir in flour; add chicken stock; season and bring to a boil; add chicken and cook slowly 5 minutes. Fill patty shells and serve at once.
ROYAL PATTY SHELLS
2 cups flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 4 tablespoons shortening ice water
Sift flour, baking powder and salt together; add shortening and rub in very lightly with tips of fingers; add very slowly enough water to make stiff dough. Roll out thin; cut into circles and form on the outside of patty or muffin tins. Bake in hot oven, open side down, until light brown; remove carefully from tins find return shells to oven and bake 5 minutes, open side up.
Boston Baked Beans
1 quart beans 1/2 pound salt pork 1 tablespoon salt 1/4 teaspoon pepper 1/2 teaspoon dry mustard 2 tablespoons molasses
Wash and soak beans over night. Put half into bean pot; wash salt pork and place in center; add remainder of beans, salt, pepper, mustard, molasses and 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed.
Baked Macaroni with Cheese
1 cup macaroni 1 tablespoon butter 1 tablespoon flour 1 cup milk 1/2 cup grated cheese 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika
Boil macaroni in salted water until soft; drain and rinse with cold water. Put into buttered baking dish and cover with sauce. Cover top with grated cheese and bake 20 minutes in hot oven.
SAUCE
Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese, salt, pepper and paprika. Boil 2 minutes.
Cheese in Scallop Shells or Ramekins
1 cup milk 2 cups bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 2 cups grated American cheese
Pour milk over bread crumbs, add seasoning, half the cheese and mix well; fill greased scallop shells or ramekins; sprinkle with remainder of cheese and a few fresh bread crumbs and bake in moderate oven 30 minutes.
Cheese Straws
1 cup grated American cheese 1 cup flour 1 teaspoon Royal Baking Powder 1/16 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 2 tablespoons milk
Mix together cheese, flour, baking powder, cayenne pepper and paprika; add beaten egg; mix well; add milk enough to make a stiff dough. Roll out 1/4 inch thick, on floured board; cut into strips 5 inches long and 1/4 inch wide. Bake in hot oven 15 minutes.
Kidney Beans with Bacon
Wash and soak 1 pint kidney beans in cold water over night; drain, cover with boiling water, add 1/4 pound bacon, boil until beans are tender, and drain. Season beans with salt and pepper to taste. Brown thin slices of bacon in frying pan, and serve over beans.
Tomatoes and Eggs