One large cup of milk; five eggs; a saltspoonful of salt; and half a one of white pepper mixed with the last. Beat the eggs well, a Dover egg-beater being the best possible one where yolks and whites are not separated; add the salt and pepper, and then the milk. Melt a piece of butter the size of an egg in a frying-pan, and when it boils, pour in the egg. Let it stand two minutes, or long enough to harden a little, but do not stir at all. When a little firm, put into a quick oven, and bake till brown. It will rise very high, but falls almost immediately. Serve at once on a very hot platter. This omelet can also be varied with chopped ham or parsley. The old-fashioned iron spider with short handle is best for baking it, as a long-handled pan cannot be shut up in the oven. This omelet can also be fried in large spoonfuls, like pancakes, rolling each one as done.
This preparation of grated cheese and eggs can be made in a large dish for several people, or in “portions” for one, each in a small earthen dish. For one portion allow two eggs; half a saltspoonful of salt; a heaping tablespoonful of grated cheese; two of milk; and a few grains of cayenne. Melt a teaspoonful of butter in the dish, and when it boils, pour in the cheese and egg, and cook slowly till it is well set. It is served in the dish in which it is cooked, and should be eaten at once.
An adaptation of this has been made by Mattieu Williams, the author of the “Chemistry of Cookery.” It is as follows:—
Soak enough slices of bread to fill a quart pudding-dish, in a pint of milk, to which half a teaspoonful of salt and two beaten eggs have been added. Butter the pudding-dish and lay in the bread, putting a thick coating of grated cheese on each slice. Pour what milk may remain over the top, and bake slowly about half an hour.