- 4 eggs slightly beaten.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- 4 tablespoons milk.
- 1 tablespoon finely minced ham.
- 1 tablespoon finely minced chicken.
- 2 tablespoons butter.
Process: Beat eggs slightly, add seasoning and milk; add chicken and ham well mixed. Melt butter in omelet pan; pour in mixture and cook until of a creamy consistency; stirring constantly and scraping mixture from bottom and sides of pan. Roll to one side of pan and turn on hot platter, sprinkle with paprika. Garnish with parsley.
How to Keep Left-Over Whites and Yolks of Eggs
In recipes where only the whites of eggs are used, “left-over” yolks may be kept by beating them well, then turn them into a jelly glass, cover and place them in the refrigerator. Or, as they are broken from the shells and are whole, they may be slipped carefully into hot water, just below the boiling point, and allow to cook through. Then one may be served in each portion of clear soup. They may also be pressed through the potato ricer as a garnish over the salad, over Creamed Cod Fish or Creamed Toast. (Covering the yolks with cold water as a means of keeping them has not proven satisfactory). If the yolks only are used the whites will keep several days if turned into a bowl or jelly glass, covered, and placed in the refrigerator.
Left-Over Cheese
Cheese Omelet
Mix and sift two and one-half tablespoons of flour, three-fourth teaspoon salt, one-half teaspoon mustard and a few grains cayenne. Add two tablespoons grated American cream cheese; add gradually one cup milk and three eggs beaten very light, without separating. Melt one and one-half tablespoons butter in an omelet pan; pour in mixture and as it cooks prick it with a fork and lift it to allow the uncooked parts to flow underneath; when creamy over the top sprinkle with two tablespoons grated cheese, seasoned with salt and cayenne, roll and place on serving platter and sprinkle with grated cheese and paprika.
Cheese Souffle
- 2 tablespoons butter.
- 3 tablespoons flour.
- ½ teaspoon salt.
- ⅛ teaspoon ground mustard.
- Few grains cayenne.
- ½ cup scalded milk.
- 4½ tablespoons grated cheese.
- Yolks three eggs beaten very light.
- Whites three eggs beaten stiff.
Process: Melt butter in a sauce-pan, add flour sifted with seasoning, add milk gradually, beating constantly; add cheese when well-blended and cooked, remove from range and add yolks of eggs; then fold in the beaten whites. Pour mixture into a buttered baking dish and bake twenty minutes in a moderate oven. Serve immediately.