Part 2 (1/2)
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 b.u.t.tered, and put one egg in each, sprinkling with salt, pepper, and b.u.t.ter, 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 b.u.t.ter in the frying-pan, and when it is hot put in the eggs, and stir till smooth and firm. Serve on small pieces of b.u.t.tered 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 b.u.t.ter 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.