Bake until the eggs are set, and serve immediately. This makes a delicious entree.
Cheese Souffle
| 3 eggs beaten separately very light 1 cup sour cream 1 cup grated cheese 2 teaspoons finely sifted flour |
Bake in a quick oven in buttered baking dish.
Oyster Omelet
| ½ pint oysters 3 eggs salt and pepper to taste 2½ tablespoons butter |
Drain oysters. Put butter in pan and cook oysters until they curl. Beat eggs lightly and put over oysters; season and shake until done. Serve at once.
Potato Omelet
| 3 medium potatoes 1 large spoon butter ½ tablespoon lard 5 eggs ½ onion minced season to taste |
Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in skillet, and brown carefully, add potato squeezed out of the water also onion, cook slowly and then beat the eggs and add.