More Recipes from the Columbia Cookbook:

Deviled Eggs

Twelve eggs, one large teaspoonful of French mustard, two heaping tablespoonfuls of cold-boiled ham or tongue, one tablespoonful of olive oil, salt and cayenne to taste. Cover the eggs with warm water and boil fifteen minutes, then throw them into cold water for half and hour; this prevents the whites from turning dark. Remove the shells, and cut the eggs in halves lengthwise. Take out the yolks carefully without breaking the whites. Rub the yolks into a smooth paste with the mustard, oil, and then add the ham or tongue finely chopped, the salt and pepper, and mix thoroughly. Fill the hollowed whites with this mixture, and serve on a bed of water-cress or salad.

For picnics or garden parties, put the two corresponding halves together and press them closely. Cut white tissue paper into pieces six inches square, fringe the opposite sides, roll one egg in each paper, twist the fringed ends the same as the candied secrets. Serve on a napkin, in a pretty little basket, garnish with smilax or myrtle.

Breaded Eggs

Boil the eggs hard, and cut in round thick slices,; pepper and salt; dip each in a beaten raw egg, and then in fine bread crumbs or powdered cracker, and fry in butter hissing hot. Drain off every drop of crease and serve on a hot dish for breakfast.

Eggs on Toast

Put a good lump of butter into the frying pan. When it is hot, stir in four or five well beaten eggs, with pepper, salt, and a little parsley. Stir and toss for three minutes. Have ready to your hand some slices of buttered toast (cut round with a tin cake cutter before they are toasted; spread thickly with ground or minced tongue, chicken or ham. Heap the stirred egg upon these in mounts, and set in a hot dish garnished with parsley and pickled beets.

Eggs, Newport Style

Take one pint of bread crumbs and soak in one point of milk. Beat eight eggs very light and stir with the soaked crumbs, beating five minutes. Have ready a sauce pan in which are two tablespoonfuls of butter, thoroughly hot, but not scorching; pour in the mixture, season with pepper and salt, as the mass is opened and stirred in with the “scrambling,” which should be done quickly with the point of the knife, for three minutes, or until thoroughly hot. Serve on a hot platter with squares of buttered toast.

Plain Omelet (Fine)

To make an omelet, beat the yolks lightly (twelve beats is said to be the magic number), as too much beating makes them thin and destroys the appearance of the omelet, then add the milk, the salt, pepper, and the flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as it can be without scorching the butter; put in a tablespoonful of butter, and pour in the omelet, which should at once begin to bubble and rise in flakes. Slip under it a thin broad bladed knife and every now and then raise it up to prevent burning. As soon as the under-side is hard enough to hold together and the eggs begin to ‘set,” fold over, shake the skillet so as to entirely free the omelet, carefully slide it on a hot platter, and serve at once. It should be cooked in from three to five minutes.

Bread Omelet

Three eggs, one quarter teaspoonful of salt, one dash of black pepper, one half cup of bread crumbs, one half cup of milk, piece of butter the size of a walnut. Beat the eggs separately. Add to the yolks. Add to the yolks the milk, salt, pepper, and the bread crumbs. Now stir into this carefully the beaten whites; mix very lightly. Put the batter ina very smooth frying pan; as soon as hot turn in the mixture gently, and set it over a clear fire, being very careful not to burn; shake occasionally to see that the omelet does not stick, the same as plain omelet.  Now stand your frying pan in the oven for a moment to set the middle of the omelet. When done, toss it over on a warm platter to bring the brown side of the omelet uppermost; or it may be folded in half and then turned out in the center of the platter. Serve immediately or it will fall.

Omelet with Ham, Tongue, or Chicken

Make precisely as above; but when it is done, scatter thickly over the surface some minced ham, tongue, or seasoned chicken, slip our broad knife under one side of the omelet and double in half, enclosing the meat. Then upset the frying pan upon a hot dish.

Omelet au Naturel

Break eight or ten eggs into a basin; add a small teaspoonful of salt and a little pepper, with a tablespoonful of cold water, beat the whole well with a spoon or wisk. In the meantime put some fresh sweet putter into an omelet pan, and when it is nearly hot put in an omelet; whilst it is frying with a skimmer spoon, raise the edges from the pan, that it may be properly done. When the eggs are set, and one side is a fine brown, double it half over, and serve hot. These omelets should be quite thin in the pan; the butter required for each will be about the size of a small egg.

Spanish Omelet

Six eggs, one medium sized tomato, one small onion, one dash of black pepper, three tablespoonfuls of milk, five mushrooms, one quarter pound of bacon, one quarter teaspoonful of salt.

Cut the bacon into very small pieces and fry it until brown; then add to it the tomato, onion, and mushroom chopped fine; stir and cook for fifteen minutes. Break the eggs in a bowl, and give them twelve vigorous beats with a fork; add them to the salt and pepper. Now put a piece of butter the size of a walnut into a smooth frying pan, turn it around so as to grease the bottom and sides. When the butter is hot, pour in the eggs and shake over a quick fire until they are set. Now quickly pour the mixture from the other frying pan over the omelet, fold it over at once, and turn it out in the centre of a heated platter, and serve immediately.

Rice Omelet

Take a cupful of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspoonful of salt, a dash of pepper, mix well, then add three well beaten eggs. Put a tablespoonful of butter in a hot frying pan and when it begins to boil pour in the omelet and set the pan in a hot oven.  As soon as it is cooked through, fold it double, turn it out on a hot dish, and serve at once. Very good.

Savory Omelet

This is made like a plain omelet with the addition of one taplespoon of chopped parsley. A little grated onion may be used also if you like it.

Tomato Omelet

Peel a couple of tomatoes, which split into four pieces; remove the seeds, and cut them into small dice; then fry them with a little butter until nearly done, adding salt and pepper. Beat the eggs and mix the tomatoes with them, and make the omelet as usual. Or stew a few tomatoes in the usual way and spread over before folding.

Potato Omelet

Two boiled potatoes, chopped fine. Put a tablespoonful of butter in a frying pan, and, when very hot, add the potatoes. Shake over the fire until a nice brown; then sprinkle with chopped parsley, salt and pepper. Stand them where they will keep warm until you make a plain omelet. When the omelet is partly set, spread over the potatoes, roll, and serve.

Green Corn Omelet

Boil one dozen ears of sweet corn, cut from the cob. Beat together five eggs; mix with the corn and season with pepper and salt; make into small cakes. Dip into the beaten yolk of an egg, and then into bread crumbs; add a teaspoonful of flour to the bread crumbs and season them with a little salt and pepper. Fry brown

Jelly Omelet

Make a plain omelet, and just before folding together, spread with some kind of jelly. Turn out on a warm platter. Dust it with powdered sugar.

Oyster Omelet

Allow for every six large oysters, or twelve small ones, one egg; remove the hard part and mince the rst very fine; take the yolks of eight eggs, and the whites of fou, beat until very light; then mix in the oysters, season and beat all up thoroughly; put into a skillet one gill of butter, let it melt; when the butter boils, skim it and turn in the omelet; stir until it stiffens, fry light brown; when the under side is brown, turn onto a hot platter; if wanted the upper side brown, hold a red hot shovel over it.

Mushroom Omelet

Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits. Put into a stew pan and ounce of butter, and let it melt; add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper, and a half a cupful of cream or milk. Stir ina teaspoonful of flour, dissolved in a little milk or water to thicken, if needed. Boil ten minutes, and set aside until the omelet is ready.

Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre, and serve hot.

Cheese Omelet

Beat up three eggs, and add to them a tablespoonful of milk and a tablespoonful of grated cheese; add a little more cheese before folding; turn it out on a hot dish; grate a little cheese over it before serving

French Omelet

One quart of milk, one pint of bread crumbs, five eggs, one tablespoonful of flour, one onion chopped fine, chopped parsley, season with pepper and salt; have butter melted in a spider; when the omelet is brown, turn it over; double when served.

Asparagus, Cauliflower, and Onion Omelet

Cook the vegetables as if for the table; place them in the centre of the omelet just before folding.

Bengal Omelet

Take half a dozen fresh eggs, beat the whites and the yolks well together, chop half a dozen yong onions fine, mix all together and fry after the form of a pancake