Mrs. Luhn’s Omelet
Separate the yolks and whites of four eggs. Add a pinch of salt to the yolks and beat until they are thick and lemon colored. Beat the whites until they are dry and light; pour the beaten yolks over the beaten whites, add four tablespoonfuls of cold water and mix all together lightly.
Put a tablespoonful of butter into a hot drying pan and stir it around so the sides and bottom of the pan are well buttered. Pour in the mixture and cook it slowly. As the eggs whiten lift lightly at the bottom and sides with a broad knife to allow the raw part to run out on the pan to cook. When evenly cooked, set the pan in a hot oven about three minutes to dry off the top of the omelet, then carefully fold one-half over the other, lift onto a hot platter, garnish with parsley and serve at once.
Be careful not to cook the omelet too much to insure its being tender and light. Allow one egg to each person in making an omelet and one tablespoonful of water to each egg. This is a plain omelet. For variety and economy left-overs of meat or vegetables may be added. This should be already cooked and seasoned. Mince them and either stir lightly into the omelet before cooking it, or heat and place in the center of the omelet just before folding over. Mrs. Charles J. Luhn, 314 Kenilworth Ave., Dayton, O. Source: The Dayton Herald – 6 Apr 1916.
Mrs. Engel’s Omelet
Break four eggs into a bowl, beat until broken only. Add three tablespoons sweet cream or four teaspoonfuls of warm water and one teaspoonful butter. Put the pan over the fire and when it is hot, put in one teaspoonful butter, tipping the pan that the butter may melt and run over it quickly. As soon as the butter is melted, turn the eggs into the pan shaking it gently to keep the eggs from cooking too rapidly on the bottom. As the lower part cooks, lift with a spatula, allowing the uncooked upper portion to run on to the hot pan. when the omelet is of a soft creamy consistency, season with salt and pepper, tip the pan, slip the knife under the omelet and carefully roll it to the center. Let it cook a moment longer to brown. Turn out on a hot dish and serve at once. Mrs. Anna Engel, 1420 McLain St.
Mrs. Neff’s Omelet
Three eggs, three tablespoonfuls milk or water, one-half teaspoonful salt. Separate the eggs. Beat the yolks, add the salt and milk. Beat the whites until stiff and fold lightly into the liquid. Melt a small piece of butter in an omelet pan and heat it. As soon as it bubbles pour in the mixture, set the pan at the back of the stove where it will cook slowly. when the omelet is firm underneath set the pan in the oven for a minute or two until it is dry on top. Fold and serve at once on a hot platter. when the omelet is cooked, hot chopped meat or ham and a little parsley if desired may be added on half the top before folding. Mrs. George W. Neff, Jr. No. 11 Westminster Apts.
Mrs. Kelble’s Omelet
Four eggs, one-half teaspoonful salt, one-eighth teaspoonful pepper, four tablespoonfuls milk or water, one tablespoonful butter. Beat the yolk until light and creamy with a Dover beater. Beat the white to a stiff froth after adding salt. Add the milk or water, and pepper to the yolk and beat thoroughly, then fold the yolk through the white very carefully, keeping the mixture light and fluffy. Pour into a hot oiled pan and turn the flame under the pan very low. Cook at a low temperature until a knife blade will come out clean when thrust into the mixture. Then place in oven to dry and brown on top. Fold and slip onto a hot plate or platter. Mrs. E. J. Kelble, 58 Rung St., Dayton, O.
Mrs. Dietrich’s Omelet
Four eggs, one-half teaspoon salt, one teaspoon butter, one-eighth teaspoon pepper, four tablespoons milk. Break the eggs into a bowl, add seasoning. Give them twelve vigorous beats with the fork and add milk. Melt butter in omelet pan, pour in the egg, shake over a moderate fire until they are set. Roll and turn into a hot dish.
To fold and turn omelet; Hold and omelet pan by the handle in the left hand, with a knife make two-inch cuts opposite each other at right angles to the handle; place knife under omelet nearest handle, tip pan slowly, over a hot platter, pass knife under omelet slowly when the omelet will fold out.
Mrs. Davis’ Omelet
Stir into the yolks of six eggs, well beaten, the whites of three beaten very light; one tablespoonful of flour, mixed with a teacup of cream or milk; add level teaspoonful of salt and a little pepper. Melt a tablespoon of butter in a pan. Pour in the mixture and set the pan into a hot oven. When it thickens pour over it the remaining whites of three eggs, well beaten, return it to the oven and let it bake a delicate brown; slip off on large plate and serve hot. Mrs. R. Davis, 2723 E. Third St., Dayton, O.