Fruit, Oatmeal, Broiled Ham, Omelette, Graham Muffins, Toast, Griddle Cakes, Coffee, Tea or Chocolate

Plain omelette recipe

Four eggs, one teaspoonful of salt, one tablespoonful of butter. Beat the eggs with any good egg-beater, and add the salt and milk. Have the pan very hot. Put in the spoonful of butter and pour in the beaten egg. Shake vigorously on the hottest part of the stove until the egg begins to thicken; then let it stand a few seconds to brown. Run the knife between the sides of the omelette and the pan, fold, and turn on a hot dish. Serve without delay.

Omelette tips: Many people fail in making omelettes, usually because the pan for cooking is not hot enough, and too much egg is put in at one time. When there is too much egg in the pan, one part will be cooked hard before the other is heated through. A pan measuring eight inches in diameter will cook an omelette made with four eggs; increase the size of pan used in this proportion.

Graham muffins recipe

Into a bowl put one pint and a half of graham flour, half a cupful of sugar and a teaspoonful of salt. Into a sieve, put half a pint of flour, a teaspoonful of saleratus and two of cream of tartar. Mix thoroughly with the flour and sift on on the material in the bowl. Mix all thoroughly while dry, and add two well-beaten eggs and a pint of milk. Fill muffin cups about two-thirds to the top, and bake in a quick oven.

Indian-meal griddle cakes recipe

One cup of Indian meal, one of flour, three of boiling milk, two eggs, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two tablespoonfuls of sugar. Have the milk boiling and gradually pour it on the meal. Put the other dry ingredients with the flour and rub through a sieve. When the scalded meal is cool, add to it the flour and the eggs, well-beaten.

Graham griddle-cakes recipe

Two cupfuls of graham flour, two and a half of milk, one tablespoon ful of sugar, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two eggs. Let half the milk come to a boil. Pour it on the graham flour, and stir until perfectly smooth; then add the cold milk and set away to cool. Mix the other dry ingredients with the flour, and rub through a sieve. Add, with the eggs well-beaten, to the graham flour and milk. Rye griddle-cakes are made in the same way.

Flannel cakes recipe

One cup of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake or one-fourth of a cupful of liquid yeast, one teaspoonful of salt, one teaspoonful of sugar, two of butter. Have the milk boiling, and pour it on the meal and butter. When cool, add the flour, salt, sugar and yeast — the latter having been dissolved in four tablespoonfuls of cold water. Let the mixture rise overnight. Fry like griddle cakes.


About this story

Source publication: The National Tribune (Washington, D.C.)

Source publication date: February 15, 1883

Notes: Woman's Work: Tabbie's Table - Breakfast: Bill of Fare, No. 2, with recipes therefor.

Filed under: 1880s, Bread recipes

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