Asparagus, celery, artichokes, and many other vegetables may be used in the composition of omelets, fritters, cutlets, &c.
If for an omelet, only a very small quantity must be used. One tablespoonful of any of the finer cooked vegetables is enough in proportion to two eggs. When a more substantial dish is wanted, it should take the shape of cutlets or fritters.
Bread Fritters.
Put 6 ozs. fine bread crumbs in a basin and pour over 3 teacupfuls boiling milk. Allow to stand for some time, then add seasoning to taste—grated onion, parsley, ketchup, extract, &c.—and 2 beaten eggs, reserving a little of the white for brushing. Mix and pour into buttered baking tin. Cover and bake in good oven till set—about 1 hour. When cold, cut into nice shapes, brush over with egg, toss in fine crumbs and fry. This may also be served simply baked. In that case, put some bits of butter on top, and bake a nice brown without cover.
Eggs
are, of course, invaluable in many ways besides the more familiar boiled, poached, and scrambled.
Buttered Eggs.
Break number of eggs required in a bowl, melt a nut of butter to each egg in saucepan, pour in the eggs, seasoning, &c., and stir one way over gentle heat till set. About 2 minutes should do. Serve on toast or bread cutlets.
Tomato Eggs.
Have a quantity of tomato pulp made hot in frying pan, and slip in as many eggs as required, gently, so as not to scatter. Allow to poach for about 3 minutes or till the whites are just set. Serve on toast or shredded wheat biscuits. Another way is to cook the tomatoes, and put, with the eggs, on a flat dish, in the oven till set. Serve on same dish, garnished with sippets of toast or toasted triscuits.