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Classic
Cook Books
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page 208
BAKED OMELET.
Beat the whites and yolks of four or six eggs separately; add to the yolks a
small cup of milk, a tablespoonful of flour or cornstarch, a teaspoonful of
baking powder, one-half teaspoonful of salt, and lastly, the stiff-beaten
whites. Bake in a well buttered pie-tin or plate, about half an hour in a steady
oven.
It should be served the moment it is taken from the oven, as it is liable to
fall.
OMELET SOUFFLé.
Break six eggs into separate cups; beat four of the yolks, mix with them one
teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt.
Flavor with extract lemon or any other of the flavors that may be preferred.
Whisk the whites of six eggs to a firm froth; mix them slightly with the yolks;
pour the mixture into a greased pan or dish; bake in a quick oven. When well
risen and lightly browned on the top, it is done; roll out in warm dish, sift
pulverized sugar over, and send to table.
RUM OMELET.
Put a small quantity of lard into the pan; let it simmer a few minutes, and
remove it; wipe the pan dry with a towel, and put in a little fresh lard in
which the omelet may be fried. Care should be taken that the lard does not burn,
which would spoil the color of the omelet. Break three eggs separately; put them
into a bowl and whisk them thoroughly with a fork. The longer they are beaten,
the lighter will the omelet be. Beat up a teaspoonful of milk with the eggs and
continue to beat until the last moment before pouring into the pan, which should
be over a hot fire. As soon as the omelet sets, remove the pan from the hottest
part of the fire. Slip a knife under it to prevent sticking to the pan. When the
centre is almost firm, slant the pan, work the omelet in shape to fold easily
and neatly, and when slightly browned, hold a platter against the edge of the
pan and deftly turn it out on to the hot dish. Dust a liberal quantity of
powdered sugar over it, and singe the sugar into neat stripes with a hot iron
rod, heated in the coals; pour a glass of warm Jamaica rum around it, and when
it is placed on the table set fire to the rum. With a tablespoon dash the
burning rum over the omelet, put out the fire and serve. Salt mixed with the
eggs prevents them from rising, and when it is so used the omelet will look
flabby, yet without salt it will taste insipid. Add a little salt to it just
before folding it and turning out on the dish.
--"The Cook."
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