A Little Cook Book for a Little Girl | Page 5

of salt. Pour the yolks over the whites,
and mix gently with a large spoon. Have a cake-griddle hot, with a
piece of butter melted on it and spread over the whole surface; pour the
eggs on and let them cook for a moment. The take a cake-turner and
slip under an edge, and look to see if the middle is getting brown,
because the color comes there first. When it is a nice even color, slip
the turner well under, and turn the omelette half over, covering one part
with the other, and then slip the whole off on a hot platter. Bridget had
to show Margaret how to manage this the first time, but after that she
could do it alone.
Spanish Omelette
1 cup of cooked tomato.
1 green pepper.
1 slice of onion.
1
teaspoonful of chopped parsley.
1 teaspoonful salt.
3 shakes of
pepper.
Cut the green pepper in half and take out all the seeds; mix with the
tomato, and cook all together with the seasoning for five minutes.

Make an omelette by the last rule while the tomato is cooking, and
when it is done, just before you fold it over, put in the tomato.
Omelette with Mushrooms
Take a can of mushrooms and slice half of them into thin pieces. Make
a cup of very rich white sauce, using cream instead of milk, and cook
the mushrooms in it for one minute. Make the omelette as before, and
spread with the sauce when you turn it over.
Omelette with Mushrooms and Olives
This was a very delicious dish, and Margaret only made it for company.
She prepared the mushrooms just as in the rule above, and added
twelve olives, cut into small pieces, and spread the omelette with the
whole when she turned it.
Eggs Baked in Little Dishes
Margaret's mother had some pretty little dishes with handles, brown on
the outside and white inside. These Margaret buttered, and put one egg
in each, sprinkling with salt, pepper, and butter, with a little parsley.
She put the dishes in the oven till the eggs were firm, and served them
in the small dishes, one on each plate.
Eggs with Cheese
6 eggs.
2 heaping tablespoonfuls Parmesan cheese.
1/2 teaspoonful
salt.
Pinch of red pepper.
Beat the eggs without separating till light and foamy, and then add the
cheese, salt, and pepper. Put a tablespoonful of butter in the frying-pan,
and when it is hot put in the eggs, and stir till smooth and firm. Serve
on small pieces of buttered toast.
Parmesan cheese is very nice to use in cooking; it comes in bottles, all
ready grated to use.

Eggs with Bacon
Take some bacon and put in a hot frying-pan, and cook till it crisps.
Then lift it out on a hot dish and put in the oven. Break six eggs in
separate cups, and slide them carefully into the fat left in the pan, and
let them cook till they are rather firm and the bottom is brown. Then
take a cake-turner and take them out carefully, and put in the middle of
the dish, and arrange the bacon all around, with parsley on the edge.
Ham and Eggs, Moulded
Take small, deep tins, such as are used for timbales, and butter them.
Make one cup of white sauce; take a cup of cold boiled ham which has
been put through the meat-chopper, and mix with a tablespoonful of
white sauce and one egg, slightly beaten. Press this like a lining into the
tins, and then gently drop a raw egg in the centre of each. Stand them in
a pan of boiling water in the oven till the eggs are firm,--about ten
minutes,--and turn out on a round platter. Put around them the rest of
the white sauce. You can stand the little moulds on circles of toast if
you wish. This rule was given Margaret by her Pretty Aunt, who got it
at cooking-school; it sounded harder than it really was, and after trying
it once Margaret often used it.
FISH
One day some small, cunning little fish came home from market, and
Margaret felt sure they must be meant for her to cook. They were called
smelts, and, on looking, she found a rule for cooking them, just as she
had expected.
Fried Smelts
Put a deep kettle on the fire, with two cups of lard in it, to get it very
hot. Wipe each smelt inside and out with a clean wet cloth, and then
with a dry one. Have a saucer of flour mixed with a teaspoonful of salt,
and another saucer of milk. Put the tail of each smelt through its
gills--that is, the opening near its mouth. Then roll the smelts first in
milk and then in flour, and shake off any lumps.