Steamed Eggs

Beat six eggs into separate cups, and have ready a well-buttered dish, into which each egg should be placed carefully. Cover the dish to prevent the heat from escaping, and place it over a pan of boiling water, first putting small bits of butter lightly over the top of the eggs. When they are set sufficiently, sprinkle them with a little salt and serve with fried ham or sausages. It takes four minutes to set.

Egg Nogg

One egg, one tablespoonful of brandy, one tablespoonful of sugar, scant half glass of milk. Beat the white and yolk of egg separately; put brandy, sugar and milk in glass and stir thoroughly, then add the beaten eggs and serve.

Iced Egg

Beat very light the yolk of one egg with a tablespoonful of sugar; stir in tumblerful of very finely crushed ice; add a tablespoon of brandy and a little grated nutmeg. Beat together and drink immediately.

Main Entrance Tower, California Building Panama-Pacific International Exposition, San Francisco, California 1915

Omelets

Rum Omelet

First make a very soft sweet omelet; when on the dish pour over some rum and sugar, send it to the table and then set it on fire, basting frequently to keep it alight.

Omelet Souffle

Take three eggs, two ounces of butter, one dessert spoonful of chopped parsley, one salt spoonful of chopped onions, one pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and continue as in a plain omelet. Fold the omelet and serve immediately.

Omelet

Six eggs, whites and yolks, beaten separately; half pint of milk, six teaspoons corn starch, one teaspoon baking powder, and a little salt; add the whites, beaten to a stiff froth, last; cook in a little butter.

Spanish Omelet

Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped small onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done.

Omelet Au Natural

Break eight or ten eggs into a basin; add a little salt and pepper, with a tablespoonful of water; beat the whole well with a spoon or whisk. In the meantime put some fresh butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edge from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg.