After the little daughter has mastered this popular dish, show her how to make it into a fancy one by adding various things. A small quantity (half a cupful) of chopped ham stirred in before cooking, converts it into a ham omelet, a cupful of cold boiled rice mixed thoroughly through the uncooked eggs, a rice omelet, while a cupful of chopped meat—or better, chopped chicken—will make a meat or chicken omelet. A delicious green corn omelet has the pulp from two ears of green corn, grated from the cob, added just before cooking. This should be given a slower fire and more time. For a cheese omelet, sprinkle half a cupful of grated cheese over the eggs after they are cooked before folding over.
OMELET GARNISHING
The wise mother will suggest to the young cook that instead of always using one recipe she try to think of some way of improving or varying it. A few green peas left from dinner can be made hot and sprinkled over an omelet the same way as the cheese, or the cup of stewed tomatoes left from the day before be strained, thickened with a teaspoonful of flour, seasoned with butter, pepper and salt, and served as a sauce, this making a delicious accompaniment to a plain omelet.
CREAMED EGGS
Take the desired number of hot hard-boiled eggs, cut in quarters, lay on pieces of hot buttered toast, and cover with white sauce. This makes a most appetizing dish for breakfast or luncheon. Garnish with parsley.
DEVILLED EGGS
Put on in hot water, simmer for half an hour, then place in cold water to loosen shells. When cold, cut in half, remove yolks, mash, and season with salt, pepper, a dash of prepared mustard, and a teaspoonful of vinegar, with a half teaspoonful of soft butter for each egg. Rub to a smooth paste, and pack back in the whites. For picnics, fasten two halves together with a wooden toothpick.
SCRAMBLED EGGS
Beat the desired number enough to break the yolks, season with salt and pepper, and add a tablespoonful of milk for each egg. Put in a hot pan half a teaspoonful of butter for each egg, and when melted, pour in the beaten eggs. Stir constantly, scraping from the bottom of the pan until cooked enough to suit individual taste, but watch closely, for the longer they cook the drier they become. Garnish with parsley or with dried beef, frizzled in a hot skillet with a small quantity of butter.
BACON AND EGGS