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
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.