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 1906 COOKBOOKEGGS >  Omelets, Three Recipes >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Omelet #1

Take 2 rounded tablespoonfuls of flour, 2 eggs, l small cup of sweet milk, salt; beat together the flour, milk and yolks of the eggs; whip the whites and fold into the mixture just before turning it into a hot frying pan containing enough butter or lard to cook nicely. When ready to turn, cut with a knife in quarters, turn carefully and cover, allowing room to rise. Serve immediately.

Sister S. Z. Sharp, Plattsburg, Mo.

Omelet #2

Take 6 eggs, 1 tablespoonful of flour, 1 cup of milk, a pinch of salt; beat the whites and yolks separately; mix the flour with the milk and salt, add the yolks, then the beaten whites; bake in a quick oven.

Sister Annie M. Whitmore, Quincy, Pa.

Omelet #3

Take 6 well-beaten eggs, 1/2 pint of milk, salt and pepper, and turn into a well-buttered frying pan; lift edges gently from the pan while cooking; cut like a pie after it has thickened; turn and fry a minute longer, and serve.

Sister Mary E. Towslee, Colby, Kans.

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