1911 Midday Luncheon Menu: Bread Omelet with Molasses Sauce, Graham Wafers, Tea-Hygiene

Woman's World Cookbook (1922)

1911 Midday Luncheon Menu

The Laurel Health Cookery (1911)
Evora Bucknum Perkins

Bread Omelet with Molasses Sauce

Graham Wafers

Tea-Hygiene

Bread Omelet

1 cup boiling water

1 cup bread crumbs

6 eggs

Salt

Chopped parsley

Molasses sauce (see below)

Pour 1 cup boiling water over 1 cup bread crumbs; let stand until soft. Beat 6 eggs just enough to mix them, add moistened bread crumbs, salt and a little chopped parsley. Turn into hot oiled omelet pan and bake on top of stove or in oven. This omelet may be baked in muffin rings on a griddle as may many omelets. Try molasses sauce with it. 

Molasses Sauces

Cream:

1 cup molasses,

½ cup cream.

Whip cream, heat molasses and pour over it, beating. Serve at once.

Butter:

1 cup molasses,

¼ cup butter.

Boil 5 m.

Lemon Juice:

1 cup molasses,

1 tbs lemon juice,

1 tbs butter,

salt.

Boil 10 m.

Molasses sauces are nice with rice, bread and puff omelets and steamed or cottage puddings

Honey Wafers

1 cup honey, boiled and cooled

2/3 cup butter

2 small eggs or 1 large one

Pinch of salt

5 cups flour

Cream butter with a little flour, add beaten egg and honey, then remainder of flour.

Tea-Hygiene

Celery tops or seeds

Raspberry leaf

Cream

Celery and raspberry leaf tea have been served in some of the restaurants in New York City for several years and are both good. Either the tops (fresh or dry) or seeds of celery may be used. Crush the seeds before steeping. I have also used mint, anise, tarragon, catnip and thyme for tea and found them all pleasant drinks. Steep them for 15-20 m., strain and serve with cream only. You will be surprised I am sure when you try them. Do not allow catnip tea to stand with the leaves if to be re-heated. 

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