Classic Culinary Arts:

Quaker Omelet Recipe

A Quaker omelet is a handsome and sure dish when care is taken in the preparation. Three eggs, half a cupful of milk, one and a half table- spoonfuls of corn-starch, one tea-spoonful of salt, one table- spoonful of butter. Put the omelet pan, and a cover that will fit closely, on to heat. Beat well together the yolks of the eggs, the corn-starch and the salt. Beat the whites to a stiff froth. Add to the well-beaten yolks and corn-starch. Stir all together very thoroughly, and add the milk. Put the butter in the hot pan. When melted, pour in the mixture. Cover, and place on the stove where it will brown, but not burn. Cook about seven minutes. Fold, turn on a hot dish, and serve with cream sauce poured around it. If the yolks and corn-starch are thoroughly beaten, and if, when the stiff whites are added, they are well mixed, and the pan and cover are very hot, there can hardly be failure.