Sweet omelets are delicious. A teaspoonful of powdered sugar should be added to the eggs before cooking, and the fruit, jam, jelly, or preserves should be very thinly spread, as flavor is desired, not a dessert. Fresh fruits are cut fine and sprinkled with powdered sugar, spread on half the omelet, and the other half folded over. In the case of juicy fruits, such as oranges, the juice of the fruit is carefully saved and poured over the folded omelet just before serving.
Among the fresh fruits suitable for omelets are Apricots, Bananas, Blackberries, Cherries, Gooseberries, Grapefruit, Plums, Huckleberries, Oranges, Pineapples, Peaches, Raspberries, and Strawberries—all crushed very fine and sweetened; the juice, if any, being poured over the omelet.
Among the stewed and preserved fruits are Apples, Apricots, Cherries, Currants, Figs, Gooseberries, Peaches, Pears, Plums, Quinces, Rhubarb, and the various fruit jams. Rum or brandy poured over the omelet and set on fire just before serving is a pleasant addition to many of the fruit omelets, Fig especially.
QUICK BREADS
People who can eat hot breads for breakfast are always sorry for those who cannot. Quite often the internal dissension ascribed to the hot bread is due to something else, or to an undesirable combination of food elements in one and the same meal. Besides, hot bread is so good that it is sometimes eaten too quickly. This hint is of medical origin and is worth consideration. Almost any hot bread will be found harmless when baked a second time.
BAKING POWDER BISCUIT
Four cupfuls of sifted flour, shortening the size of an egg,—equal parts of butter and lard preferred,—two heaping teaspoonfuls of baking powder, and a pinch of salt. Mix thoroughly, rubbing with the finger-tips till the flour is granular, like corn-meal. Add cold sweet milk to make a dough as soft as can be handled, roll out an inch thick, cut into rounds with a biscuit cutter, and bake in a hot oven. The dough must be handled as little as possible after putting in the milk.