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Prepare the omelet No. 7, fill it with jelly or preserves and serve a fruit sauce with it.
Quantity for 6 Persons.
- 6 fresh eggs
- 1 pt. whipped cream
- ½ cup of flour
- ¼ tsp. of salt
- ¼ lb. of sugar
- ¼ cup of butter
- 1 cup of strawberry or plum marmalade
Frosting.
- 6 whites of eggs
- Fruit for garnishing
- ½ lb. of sugar
Preparation: Yolks of eggs, flour, salt and sugar are mixed well. Add the beaten whites of eggs and the whipped cream. The butter is heated in a broad spider, the omelet batter poured in and baked in medium hot oven 10 to 13 minutes until golden yellow. When done, spread it with plum, prune, strawberry or apricot marmalade.
Beat the 6 whites of eggs to a stiff froth, stir into it the ½ pound of sugar, then put into a cornucopia from which the point has been cut off. Now press the frosting through the opening and make figures on the omelet, put it into the oven for 15 minutes until the frosting is of a light yellow color. When done, serve on a warm platter and garnish with sugared fruit. Serve at once.
Remarks: The frosting must be ready when the omelet is taken out of the oven the first time. Cover it with fruit marmalade and the figures or designs of frosting and finish baking it in the oven.
Quantity for 6 Persons.
- 4 eggs
- ½ pt. of milk
- 1 cup of flour
- 1¼ tsps. baking powder
- ¼ tsp. of salt
- Butter or lard for baking
Preparation: Yolks of eggs, milk, flour and salt are mixed well with beaten whites of eggs and lastly the baking powder. Heat the butter or lard in a small pan or spider, put in 2 tablespoonfuls of batter and bake it to a nice color. When baked on one side, turn the pancakes and bake on the other side. Remarks: If you use a large spider, put in 3 to 3 pancakes and bake them at once.
For preparation see No. 17, Chapter 11, Potato Pancakes.
