22 THE BLUE BIRD CooK BOOK

CORN PANCAKES

1 cup flour 1 tablespoon sugar

1 cup cornmeal 2 heaping teaspoons baking
VY teaspoon salt powder

1 cup milk 1 egg (well beaten)

Sift flour, cornmeal, salt, sugar and baking powder together. Add egg and milk.

ORANGE OMELETTE

3 eggs 2 tablespoons sugar
1 tablespoon butter 2 oranges

Put the eggs into a bowl and give them 12 good vigorous beats. Put the butter
into a frying pan; when melted but not brown, turn the eggs into it and shake the
frying pan lightly until the eggs are set, sprinkle with a little salt. Have the oranges
sliced and sugared, and put over the top. Roll and turn out on a hot dish. This serves
three people. It is easier to make small omelettes than one large one.

CORN OMELETTE

2 cups corn 2 teaspoons salt
Y% cup flour Pepper
Y2 cup milk 4 eggs

Beat the yolks until light, fold in the corn, flour and seasoning. Beat the whites
dry and fold in. Melt 2 tablespoons butter in omelette pan, turn in the omelette and
cook until brown, turn and finish cooking. Serve with bacon strips.

EGG-IN-A-NEST

Separate egg, being careful not to break yolk; beat white stiff, not dry; add 1/6
teaspoon salt, a dash of pepper. Pile white on toast. Make depression in centre in
form of nest, and slip yolk in centre. Bake in slow oven until a delicate brown.

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