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

cooked cream of raw nut butter may be used if more convenient. =Almond Butter Omelet= 1 teaspn. almond butter and ½ tablespn. water to each egg; combine and cook as above. BREAD AND BAKED OMELETS Bread and baked omelets may be served with gravies, sweet sauces or jelly, or with green peas or asparagus, or may have corn, peas, etc., mixed with omelet before baking. They may be made of milk, cream or water. Water makes the lightest and most delicate omelets. Stale, not dry, crumbs are used. =Baked Omelet= 2 eggs ½ teaspn. flour 2 tablespns. water 1 teaspn. oil salt Beat all together or beat the whites of eggs separately, and bake in a slow oven until set. Fold or serve without folding. A few chopped nuts may be added when desired. =Bread Omelet= Pour 1 cup boiling water over 1 cup bread crumbs; let stand until soft. Beat 6 eggs just enough to mix them, add moistened bread crumbs, salt and a little chopped parsley. Turn into hot oiled omelet pan and bake on top of stove or in oven. This omelet may be baked in muffin rings on a griddle as may many omelets. Try molasses sauce with it. =Bread and Milk Omelet= Soak 1 cup of bread crumbs in 1 cup of sweet milk; add yolks of 3 eggs with salt, then the stiffly-beaten whites. Cook as puff omelet. Serve with or without jelly in the center. =German Crumb Omelet= 6 eggs 1 cup water 1 cup fine bread crumbs 1 tablespn. corn starch salt a little chopped onion and parsley Beat yolks of eggs, add corn starch blended with water, then crumbs, salt, onion and parsley. Chop in stiffly-beaten whites. Bake in oven. =Miss Chaffee’s Cracker Omelet= ⅔ cup of cracker crumbs, fill cup with milk; when crumbs are soft, add well-beaten yolks of 3 eggs, then stiffly-beaten whites. Cook as puff omelet. Fold and serve. =Bread Omelet Pie= Soak 1 cup soft bread crumbs in 1 cup hot milk or water, add 1 tablespoon of oil or butter, 1 teaspn. each chopped onion