THE REAL HOME-KEEPER

Omelet

Two eggs, two tablespoons hot water or hot milk, one-fourth teaspoon salt,
one tablespoon butter. Beat eggs well; add salt and milk. Melt butter in frying
pan; add egg mixture; shake pan vigorously until eggs begin to brown on under
side, then let it stand until golden-brown on part of range where it will not burn.
If moist on top place in oven to dry. Separate omelet from sides of pan with knife,
and beginning at side near the handle, roll omelet slowly and carefully into the
shape of a jelly roll; turn on to a hot platter, garnish and serve.

Omelets may be served in the following ways:

Bacon Omelet

By adding finely chopped cooked bacon before folding.

Cheese Omelet
By adding grated cheese before folding.

Creamed Salt Fish Omelet

By combining creamed salt fish and finely chopped red pepper, and adding
to omelet before folding.
Kidney Omelet

By adding stewed kidneys, highly seasoned.

Mushroom Omelet
By adding mushrooms.

ENTREES
Chicken Forcemeat

One cup cooked chicken, salt, pepper, lemon juice, onion juice, one-half cup
soft bread crumbs, one-half cup hot milk, two eggs, one teaspoon chopped parsley.
Chop meat and pass through a sieve. Soak bread in milk; add it with remaining
ingredients to chicken; season highly and use as a filling in fontage cups, or shape
in balls and poach in hot water, or roll in balls; roll in flour and saute.

Chicken Souffle

One and one-half cups of chicken, one-half cup mushrooms, two tablespoons
butter, four tablespoons flour, one-half cup bread crumbs, three egg yolks, one-
half cup chicken stock, one-half cup cream, salt and cayenne, one teaspoon parsley,
three egg whites, one-fourth cup sherry. Melt butter; add flour, seasonings,
stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg
yolks, and cut and fold in whites beaten until stiff, and the sherry. Bake in
buttered baking dish forty minutes. Serve immediately with, or without, mush-
room sauce.

Creamed Oysters and Celery in Fontage Cups

One pint oysters, two tablespoons butter, one tablespoon lemon juice, two
tablespoons flour, two eggs, one-half cup cream, salt, pepper, two tablespoons wine,

The Hoosier Cabinet saves miles of steps for tired feet—See page 91
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