The Art of Cookery, a Manual for Homes And Schools
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— To the yolks of two eggs beaten light add two tablespoonfuls of water, milk, or cream, beat until well mixed, then fold in the whites of the eggs, seasoned to taste with salt and pepper, and well beaten.
Grease the omelet pan with olive oil or clarified butter, heat it, pour in the omelet, and cook for a minute — lifting the pan so as to relieve the bottom from too great heat, and turning it around on its sides. Then place in a moderate oven for about five minutes, or until the omelet is firm... and lightly cooked to the center — which can be ascertained by running a knife into it. Fold, and turn out like a creamy omelet.
Orange Omelet. — To the yolks of two eggs beaten light add two tablespoonfuls of orange juice, half a tea- spoonful of grated orange peel, and two teaspoonfuls of sugar. Beat all well together, fold in lightly the whites of the eggs, beaten stiff, cook, fold, and turn out like light omelet.
Omelet Souffle. — To the well-beaten yolks of two eggs add three teaspoonfuls of sugar, one teaspoonful of lemon juice, and half a teaspoonful of lemon, orange, vanilla, or any flavoring extract liked.
What to read after The Art of Cookery, a Manual for Homes And Schools?
You can find similar books in the "Read Also" column, or choose other free books by Ewing, Emma (Pike) 1838- [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
— To the yolks of two eggs beaten light add two tablespoonfuls of water, milk, or cream, beat until well mixed, then fold in the whites of the eggs, seasoned to taste with salt and pepper, and well beaten.
Grease the omelet pan with olive oil or clarified butter, heat it, pour in the omelet, and cook for a minute — lifting the pan so as to relieve the bottom from too great heat, and turning it around on its sides. Then place in a moderate oven for about five minutes, or until the omelet is firm... and lightly cooked to the center — which can be ascertained by running a knife into it. Fold, and turn out like a creamy omelet.
Orange Omelet. — To the yolks of two eggs beaten light add two tablespoonfuls of orange juice, half a tea- spoonful of grated orange peel, and two teaspoonfuls of sugar. Beat all well together, fold in lightly the whites of the eggs, beaten stiff, cook, fold, and turn out like light omelet.
Omelet Souffle. — To the well-beaten yolks of two eggs add three teaspoonfuls of sugar, one teaspoonful of lemon juice, and half a teaspoonful of lemon, orange, vanilla, or any flavoring extract liked.
What to read after The Art of Cookery, a Manual for Homes And Schools?
You can find similar books in the "Read Also" column, or choose other free books by Ewing, Emma (Pike) 1838- [from Old Catalog] to read onlineMoreLess
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