Friday, January 6, 2012

Omelet Recipes from the Canadian Provinces

The following is excerpted from "Ontario Teachers' Manuals: Household Science in Rural Schools", 1918, from the The Minister of Education for Ontario. The manual was "issued for the purpose of encouraging the introduction and furthering the progress of Household Science in the rural schools of this Province".

Creamy Omelet

1 egg
1/4 tsp. salt
1/2 tsp. butter
1 tbsp. milk

Beat the egg slightly, add the milk and seasonings, put the butter in the hot omelet pan and, when melted, turn in the mixture. As it cooks, draw the edges toward the centre until the whole is of a creamy consistency, brown quickly underneath, fold, and turn on a hot platter. Serve at once. Serves one.

Foamy Omelet

1 egg
1/8 tsp. salt
1 tbsp. milk or water
1/2 tsp. butter
Cayenne or white pepper

Beat the yolk of the egg until creamy, add seasoning and milk. Beat the white until stiff, but not dry, cut and fold into the yolk carefully. Heat an omelet pan, rub the bottom and sides with the butter, and turn in the omelet, spreading it evenly on the pan. Cook gently over the heat until the omelet is set and evenly browned underneath. Put it into a hot oven for a few minutes, to dry slightly on top, fold, and serve immediately. Serves one.

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