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Apple Omelette.
Take 1/2 doz. large pippins, or other tart apples; butter, 1 table-spoonful; 3 eggs; a table-spoonful of sugar for each apple; nutmeg and rose water, or other flavor to suit. If rose water is used, but little—a teaspoonful or two only will be needed. Directions—Pare, core and stew as for apple sauce, and beat it into a smooth pulp, while hot, adding the butter, sugar and flavor, and let stand until cold; then the eggs, beaten separately, the whites the last, when ready to pour into a deep, warmed and buttered dish, to be delicately browned in a moderate oven. It is best not eaten too hot. A wholesome dish, especially for children.
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