Recipes Tried and True/Eggs, Omelets and Pancakes

by Freda R. Lavine

EGGS, OMELETS AND PANCAKES

BREAD PAN-CAKES

Soak 1 cup stale white bread in milk or water until thoroughly moistened. Squeeze dry. Mix with one egg, salt and pepper and one tablespoonful of flour. Form in small cakes and fry in little hot butter on both sides until brown.

CREAMY OMELET

Beat yolks of two eggs with one tablespoonful of milk; add salt and pepper and to this the stiff-beaten whites. Butter pan, pour in mixture and cook slowly, drawing edges toward centre with knife until whole is set and nicely brown. May be served with jelly.

EGGS IN A NEST

Separate whites from yolks, beat whites until dry. Butter a small fancy dish in which eggs are to be served, sprinkle fine bread crumbs on the bottom. Place beaten whites in dish, make a hollow and slip in yolks, set bowl in saucepan containing boiling water, cover and cook until whites are firm or brown under flame, if desired.

EGGS AU GRATIN

• 3 hard boiled eggs,
• 1 teaspoon chopped onions,
• 1 teaspoon chopped parsley,
• 3 tablespoons butter,
• 1 cup white sauce,
• ¼ cup grated American cheese,
• Salt and pepper.

Cut eggs in half length or crosswise, remove yolks and balance of egg in ramikins. Cream yolks, mix with butter, onion, parsley, salt and pepper. Fill in cup of eggs. Pour white sauce over, sprinkle with cheese and brown.

FRENCH TOAST

• ¼ cup flour,
• 1 teaspoon baking powder,
• 1 egg,
• ¼ teaspoonful salt,
• ½ cup milk,
• Sliced white bread.

Sift together ¼ cup flour, one teaspoon baking powder and one teaspoon salt. Add ½ cup milk slowly and well beaten egg. Into this dip bread, fry in hot fat or butter, drain and serve at once with powdered sugar.

GERMAN PANCAKE

• 2 eggs,
• 1 cup milk,
• 2½ tablespoons flour,
• Salt.

Beat eggs; add other ingredients, beat well. Turn in hot buttered pan. When brown, on one side, turn and brown. Serve with lemon juice, jelly or sugar. Three thin pancakes.

GOLDENROD TOAST
(Hard Boiled Eggs)

Separate yolks and whites of eggs and chop fine. Put yolks in a warm place; make a white sauce; add the whites to sauce. Heat thoroughly and pour mixture on toast. Press yolks over the whole, through a fine strainer, and garnish with parsley.

GRIDDLE CAKES

• 1 egg,
• 1 cup milk,
• 2 cups flour,
• 1 tablespoon butter,
• Pinch of salt.

Mix well and fry in small cakes on hot griddle.

WAFFLES

• ½ cup milk,
• 1 cup milk,
• 2 cups flour,
• 1 tablespoon butter,
• Pinch of salt.

Rub butter with flour in which baking powder has been sifted. Add eggs, salt, and ½ cup of milk more or less to form a thin batter. Fry on hot well-greased waffle iron.