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

over it. May score across the top with a hot iron when omelet is not folded. One egg only, makes a nice little omelet. It may be baked in a large muffin ring (or two small) on a griddle and served on a thin slice of toast, with or without cream sauce. These omelets are delightful and one requires but little practice to attain perfection in them. They will admit of the same variations as the French omelet. Fruit juices with a little sugar may be substituted for the water sometimes. The water may be omitted. Omelet may be tinted with tomato, spinach or other colors for variety. A delightful omelet may be made by mixing 2 teaspns. of pine nut, almond or steamed nut butter with the water. =Foam Omelet= Mix beaten yolks with ⅓ less water than for the puff omelet; cook until delicately jellied, spread stiffly-beaten whites near the edge of half the omelet; set on top grate of oven to warm. Fold and serve at once. Omelet may be dotted with jelly before putting the whites on. Half the beaten whites may be mixed with yolks as in puff omelets. =Savory Puff Omelet= 2 eggs 2 tablespns. cream of nut butter 2-4 tablespns. chopped, thoroughly soaked, dried olives chopped parsley Add olives and parsley to yolk mixture and fold in beaten whites. =Orange Omelet= 2 eggs 2 tablespns. orange juice 2 teaspns. sugar salt bits of orange pulp with sugar Beat yolks, add 2 teaspns. of sugar, then orange juice and then the stiffly-beaten whites. Cook, spread half of omelet with orange pulp sprinkled with sugar, fold, serve. =Another= Add orange juice and grated rind with a little vanilla to yolks, then beaten whites as usual. When baked, fold and dust with powdered sugar. =Grape Omelet= Use grape juice instead of water in puff omelet. Fold and dust with powdered sugar. =Unroasted Nut Butter Omelet. Choice= 2 teaspns. steamed nut butter 1½ tablespn. water 2 eggs Mix nut butter, water, yolks and a little salt; add stiffly-beaten whites and cook as puff omelet. 1½ tablespn. of