Peggy Wood
OMELETTE "PEGGY" 4 eggs 1 tablespoon of flour 1 cup of milk Beat eggs separately. To the yolks add flour which has been rubbed to a paste with a little of the milk, then add the rest of milk, and beaten whites and season with salt and pepper.
Put a tablespoon of butter into a hot skillet; when melted, pour in the omelette. Cook until brown on the bottom and firm. Fold over and slide onto a hot platter. Garnish with parsley.
This is a simple recipe, but I am sure that if you try it you will think other omelettes are nothing more than scrambled eggs. yours very hunly Peggy word
JANIS
"SAMBAL" A GREEN CHUTNEY-MALAY 3 quinces not wholly ripe 1 medium-sized onion 1 green chili pepper 3/4 teaspoonful salt Peel and quarter the quinces, add the onion, pepper and salt, and grind very fine in a food-chopper. Serve with a curry or roast.
Elsifanis
MAY BUCKLEY'S
VIENNA APPLE PANCAKE AND FILLING
2 peeled and sliced apples Powdered sugar 2 oz. sweet butter Currant jelly Fry apple in a half ounce of butter, covered with sugar, cream until tender, and set aside ready to use.
BATTER
1 cup flour 1 egg 2 yolks of eggs 1½ pint milk 1 teaspoonful sugar 1½ teaspoonful rum 1 whiskey glass cream Pinch of salt Pinch of cinnamon Whip egg and yolks together with cream and rum for three minutes. Add flour, sugar, salt, milk, cinnamon and whip well. Pass through a strainer.
Have frying pan very clean. Put a little butter in and let it get hot. Add enough pancake batter to cover bottom of pan with a thin layer. Let fry on one side and flop over.
Place on towel, fill with apple and jelly, roll and cover with powdered sugar and a little cinnamon.
Serve very hot.
I think these are marvelous.
Sincerely yours, MyBuckley