Tomato Omelette with Cheese.
Break six eggs into a bowl and give about a dozen whirls of the beater, just enough to mingle whites and yolks well. Have ready in a frying-pan a great spoonful of butter. When it begins to hiss, run it quickly over the bottom of the pan, and pour in your eggs. Take the handle of the pan in one hand, a cake-turner in the other, and with the latter, loosen all around the edges of the omelette, while with the other hand you shake the pan to keep the eggs free from the bottom. In about three minutes, the eggs should be “set,” but still soft. Let an assistant lay upon one-half of the omelette five or six slices of canned tomatoes. Fold the other half over this by a dexterous motion of the turner; invert a hot dish upon the pan; upset the latter, and dish the omelette. Have at hand a handful of dry cheese, grated and seasoned with pepper and salt. Strew the omelette thickly, singe with a red-hot shovel held very close to the cheese, and serve hot.
N. B.—Teach your cook the art of omelette-making at breakfasts, and she will soon be capable of managing this very delightful entrée.
Savory Rice Pudding.
- 1 teacupful of raw rice.
- 1 small onion.
- 1 cup of weak broth. Steal from your soup before the vegetables go in, if you have no other.
- 1 cup of milk.
- 1 egg.
- Nearly a cupful of chopped cold meat—left from yesterday.
- Pepper and salt.
Boil the rice with the whole onion in the broth, adding more, or hot water, as it swells. When the rice is soft and has soaked up the broth, remove the onion and add a raw custard made of the milk, egg, pepper, and salt. Mix well with the meat, put into a greased mould, set in a pan of boiling water, and bake, covered, until firm. Keep the water boiling hard. About forty-five minutes should be ample time. Turn out and eat with meat.
Corn-Starch Custard Pie.
- 6 eggs.
- 3 pints of milk.
- 6 tablespoonfuls of white sugar.
- 2 tablespoonfuls of corn-starch.
- 2 teaspoonfuls essence bitter almonds.
Boil the milk, stir in the corn-starch wet with milk. Boil one minute and cool. When cold, beat in the sugar, the yolks and two whites. Flavor, and bake in open shells of paste. When the custard is “set,” draw to the door of the oven, and cover with a méringue made of the reserved whites whipped stiff with two tablespoonfuls of white sugar and a teaspoonful of vanilla. Do this quickly and close the oven until the whites begin to color. Eat cold.
