Manuscript Cookbook 224

Omelets are filled before folding. Filling spread on half further away from handle.

Spanish Omelet

Mix and cook omelet. Serve with tomato sauce in center and around omelet.

Tomato Sauce

2 TB butter cooked with 1 TB finely chopped onion and 3 TB sliced mushrooms. Add 2 TB flour. Mix well. Add 1½ C strained tomatoes. Cook until sauce thickens. Add 1 TB capers, ¼ t salt and f.g. cayenne.

Soubise Omelet

Make a plain omelet in a greased fire proof dish. Bake in oven about 10 min. Pour over onion sauce. Sprinkle thickly with grated cheese. Place

under broiler flame or oven until cheese is melted and brown.

Onion Sauce

Finely chop a Bermuda onion. Cook 3 min. with 3 TB butter. Add 2½ TB flour and 1 C milk. Cook 3 min. Add 1 egg yolk slightly beaten, season.

Orange Omelet

3 eggs, separated 2 TB powd. sugar f.g. salt 1 t lemon juice 2 oranges ½ TB butter 2½ TB orange juice

Follow directions for preparing omelet. Remove skin from oranges and cut into slices sprinkled well with powdered sugar. Fold in ⅓ of the slices. Cook omelet. Place remaining slices around omelet and sprinkle with powdered sugar.

Almond Omelet with Caramel Sauce

3 eggs, separated 3 TB Caramel sauce f.g. salt ½ t vanilla

Beat yolks of eggs until thick. Add caramel, salt and vanilla, fold in whites. Melt 1 TB butter in omelet pan. Cover bottom of pan with shredded almonds. Pour in mixture. Cook and fold same as plain omelet. Serve with caramel sauce.

Caramel Sauce

Cook 1 C sugar until golden brown. Remove from stove and slowly add ¾ C hot water, (being careful not to scald yourself) Then cook 7 min.

Sauce for Plum Pudding (R & R)

1 small C sugar	1 egg
piece of butter size of walnut
1 TB flour	2 TB cold water

Beat up all together and pour into half pint of boiling milk or water. Season to suit taste.

Orange Marmalade

6 oranges	12 C cold water
2 lemons	7 C sugar

Peel orange, removing peel in quarters. Slice thin. Scrape the white membrane from the skin and cut the yellow rind in thin strips with a sharp knife. Slice the lemons very thin through pulp and rind. Add cold water and let stand 24 hrs. Bring to boiling point and boil 3 hrs. Add sugar, boil 1 hr and pour into sterilized jars.

Orange Ice Cream

3 C orange juice	1 C thick cream
1 C sugar	2 C thin cream or milk

Mix sugar and orange juice thoroly. Add cream or cream and milk and freeze Or add just thin cream or milk, freeze to a mush, add whipped cream and continue freezing.

Orange Jelly

2 TB gelatine	½ C sugar
½ C cold water	½ C boiling water
3 TB lemon juice	1 C orange juice

Soak gelatine 5 min in cold water. Dissolve in boiling water. Add sugar, orange and lemon juice. Cool and mold.

Varsity Punch

4 C orange juice	1 C water
½ C lemon juice	1½ C sugar
1 C crushed pineapple

Boil sugar and water 3 min and chill. Add fruit juices and crushed pineapple