Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 2 eggs
  2 tablespoons hot water
  ¼ teaspoon salt
  few grains cayenne
  1 tablespoon butter

Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added. Cook on cool portion of range, lifting mixture as for Scrambled Eggs. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve. Garnish with parsley.

German Omelet

• 2 eggs
  1 yolk
  ¼ cup cream
  2 tablespoons flour
  salt, pepper, nutmeg
  ¼ cup finely chopped chives
  2 tablespoons butter
  1 tablespoon finely chopped red pepper

Mix eggs, flour, seasonings; add cream, and beat all five minutes. Melt butter, pour in egg mixture, and cook until delicately browned underneath. Turn, fold, and serve.

Spanish Omelet

Use receipt for [French Omelet], and garnish with [Spanish Sauce].

Spanish Sauce

Sauté two tablespoons each of chopped onion, green pepper, a clove of garlic, in four tablespoons butter until yellow; add one cup of tomato.