The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

with parsley butter. =Peas-green=--Same as oyster plant omelet. The dried chick peas, cooked and richly seasoned as on p. 194, make a delightful accompaniment. =Peas-mashed=--1 tablespn. of mashed peas and ½ tablespn. of water to each egg. Salt. =Prune=--Prunes stewed in a small quantity of water so that the syrup is rich; pitted, quartered and folded into omelet. =Rice=--Mix boiled rice with eggs, cook soft, serve with tomato sauce if desired. =Tomato=--Drain stewed tomatoes, season well with butter and salt, or salt only. Serve in and around omelet. Or, thick tomato pulp may be added to the egg mixture. Serve omelet plain or with cream sauce. =Trumese Salad Entrée=--Lay strips of trumese salad entrée on half of omelet; fold, turn on to platter, pour dressing around, garnish with parsley or spinach leaves. =Omelet with Okra in Almond Cream Sauce--delicious= ¾ tablespn. almond butter, ⅓ cup water, salt, mix, boil; add ⅔ cup drained stewed okra, heat. Serve in and around 3-egg omelet. =Vegetable Pudding Omelet= Put hot creamed vegetables--asparagus, peas, peas and carrot, or any preferred, in bottom of pudding dish. Cover with omelet mixture, bake in moderate oven till eggs are just creamy and delicately browned; serve at once. =Puff Omelet= 2 eggs 2 tablespns. water salt Mix yolks, salt and water; beat the whites to a stiff froth with a little salt, and chop into them the yolk mixture. Turn into a hot well oiled pan and set on an asbestos pad back from the direct heat of the fire. Cover and cook until the top will not stick when lightly touched with the finger. It should take from 15 to 20 m. If cooked too rapidly the omelet will fall. Fold, or slide on to a hot dish without folding. Serve plain or with any desired accompaniment. Sauces 16, 18, 44, 50 or 75 are all suitable for the puff omelet. If the oven is not too hot, the omelet may be baked, but it should be set on something to keep it from the bottom of the oven and may need to have a pan turned