Breakfast Dishes


Creamy Omelet

Beat the yolks of four eggs, just a little, with a silver spoon; for each egg add a tablespoon of cream; season lightly with salt and pepper; stir in the whites of the eggs, beaten less than for cake. Have the omelet pan clean, smooth and hot. Put in a generous tablespoon of butter, and just as soon as it melts (be careful not to scorch it), turn in the mixture and at once begin to shake the pan with regular motion. While the top is still soft and creamy set the pan in the baker (which should be hot) and remove when the omelet is golden brown. Roll out into a hot platter and serve at once. Garnish with parsley sprigs.--Miss Callie Lumpkin King, Marion Ala.    [Source: Tested Recipe Cook Book, Compiled by Mrs. Henry Lumpkin Wilson, 1895, Transcribed by C. Anthony]

Corn Cake

One pint of milk; half a pint of Indian meal; four eggs; a scant tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the milk boiling on the sifted meal. When cold, add the butter (melted), the salt, the sugar, the yolks of the eggs, and, lastly, the whites, well beaten. Bake half an hour in a hot oven. It is very nice baked in iron or tin gem pans, the cups an inch and a half deep.

From Mrs. Henderson's Cook Book, Miss Hattie Hundley, of Alabama, Lady Manager[Source: Favorite Dishes, Compiled by Carrie V. Shuman, Chicago, 1893, Transcribed by C. Anthony]

Scalded Corn Meal Griddle Cakes

2 cups corn meal
1 1/2 cups boiling water
1 teaspoon salt
Yolks 3 eggs
Whites 3 eggs

Pour boiling water over corn meal mixed with salt; stir until well mixed and moistened throughout. Beat egg yolks until thick and light, add to first mixture, stirring constantly, add milk gradually and continue stirring. Beat whites of eggs until stiff, then cut and fold them carefully into batter. Beat two minutes. Cook as griddle cakes. Serve with crisp bacon.   [Source: The Corn Cook Book (War Edition) 1916, by Elizabeth O. Hiller, Transcribed by C. Anthony]


One quart of milk and four eggs. Beat the eggs light and stir in enough flour for batter. Add the milk, one-fourth pound of butter and a teacup of yeast (old-fashioned). Put to rise in the morning if desired for evening meal. [Source: Watson's Magazine, July 1906, Transcribed by C. Anthony]



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