Sprinkle with 1 teaspoon chopped parsley.
PUFFY OMELET
4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and half water
Separate eggs; mix salt, pepper, baking powder, corn starch and milk
with yolks of eggs. Beat whites until light and mix in well with
yolks. Put into greased hot frying pan and cook slowly until well
puffed up. Dry out in oven, fold over in half and serve immediately on
hot platter, or if desired serve with tomato sauce page 36 added
before omelet is folded.
FANCY OMELETS
A great variety of omelets can be made by either mixing chopped
vegetables, fruits, meats, or shellfish with plain omelet before
cooking, or folding them in after cooking.
CROQUETTES
CHICKEN CROQUETTES
2 cups chopped chicken
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon chopped parsley
2 eggs
bread crumbs
Melt butter in saucepan; add flour and add cold milk slowly, stirring
until smooth and creamy; add seasoning and parsley. Boil 3 minutes.
Add chicken; mix well and pour out on platter to cool. When cool
enough to handle take a large spoon of the mixture in floured hands;
shape into balls, cones, or oval cakes and put into cold place until
firm.
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