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Fannie Merritt Farmer
Omelets
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The Boston Cooking-School Cook Book
By
Fannie Merritt Farmer
Published
1896
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Recipes
Contents
For omelets select large eggs, allowing one egg for each person, and one tablespoon liquid for each egg. Keep an omelet pan especially for omelets, and see that it is kept clean and smooth. A frying-pan may be used in place of omelet pan.