White Sauce (see No. 207), either plain or with bits of cold meat, oysters, peas, or other left-over vegetables, or Brown Sauce (see No. 185) with a few mushrooms or chopped kidneys (see No. 164), or almost any savory sauce, improves an omelet, and also makes it go further.
223.—SALMON OMELET
| 1 tablespoon butter | ½ teaspoon salt |
| 2 tablespoons flour | ½ can salmon |
| ½ cup milk | 2 eggs |
Melt butter, stir in flour, add milk, and stir until smooth; add salt; rinse salmon with hot water; flake, and add to sauce; beat yolks of eggs until light and thick, and add to sauce; fold in whites of eggs beaten very stiff. Pour into a hot greased omelet pan, and cook slowly until well risen and firm; finish cooking on top grate of oven for a minute or two; fold, and serve on a hot platter.
224.—SCALLOPED EGGS WITH CHEESE
| 4 hard-cooked eggs | ½ cup cheese cut fine |
| 2 cups White Sauce (see No. 207) | ½ cup Buttered Crumbs (see No. 472) |
Cut eggs in eighths lengthwise; put half of them into a greased baking dish, cover with half of sauce, and sprinkle with half of cheese; repeat; cover with crumbs, and bake about fifteen minutes, or until crumbs are brown. Bacon or sausage fat may be used in making the white sauce.
225.—SCRAMBLED EGGS WITH SAUSAGES
| 4 small sausages | ¼ teaspoon salt |
| 3 eggs | 1/3 cup water |
Cut sausages in half-inch bias pieces, and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages, and scramble until firm. Garnish with toast points and parsley.