Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1869-04-10
The Omelet.

The mind that invented the omclet was
capable Of greater thing Many pcrsops
think they have made and eaten omelcts
when they have not. Any thing which is
made Of eggs stirred up and solidifed over
the fire is supposed to be IN omelet but
isn't. have heard Of people who put
-four ip it., Flour takes fifteen or twenty
minutes to cook, and an omelet is made in
one; tnd-raw -four is not wholesome or
sppctising.
THO true omelct is pile Of terror
stricken eggs and milk it trembles with cv-
cry JAZZ and crouchcs in delicious quiver-
ing mass upon the plate; he who puts a
silver knife into it will find porous, faky
material almost impalpable to the touch,
that will melt as quickly as snow fake in
his mouth. Upon reflection he will be
willing to admit that hens were not made
in vain.
To make one Gan omelct not hem pro-
ceed in this way: Have some fresh eggs,
not omc1a egg. All eggs that will not by
any possibility do to boil are put away in
restaurants to make omclets with. Break
them into china bowl; if they are fresh
the white will be clear as maiden's eye
and the yolk as round as the pupil Of it.
Add tablespoonful of milk for every egg
aud whip the whole as thoroughly as
you would for spongc-cake. The omelet
pan has previously been put on the fire
aud made so hot that butter will melt and
almost brown in it, but not quite. When
in this condition YOU are to turn the whip
ped egg and milk into the pan and put it
directly over the fire. Get thin-bladed
knife and run it carefully under the bot
tom of the egg, SO as to let that which is
not cooked got below. If the fire is right
the whole mass will puff and swell and
cook in minute; if it is not carfully at
tended to it will burn on the bottom, aud
burned egg is most offensive in smell and
taste. 1t is not necessary to wait until the
whole mass is solid. for its own heat will
cook it after it has left the pan, but begin
at one side and carefully roll the edge over
aud over until it is rolled up and then let it
stand for moment to brown, and turn it
out on hot plato and serve it, or, what is
better, eat it yourself Immediately.
You must not put grain Of salt in it
while it is cooking, or all your hopes and
, Your omelct will Aattcn down together. II
it is properly made it will be like a summer
sunset rich with crimson and yellow hues,
and the SAVIOR will gladden. the heart.
The common mistake in making onelcts
is to merely stir the eggs with fork, to
put no milk in to put salt -four aud bread
crumbs in; to cook them too slow, and to
turn them out on cold plates clammy,
skinny waste Of eggs. Thus made they
are as unwholsome to eat as they are rcpu!-
sivc in appearance.
If any one he's fancy for mixing finely
minced ham with egg batter they will make
ham omelct; or for surrounding it with
stewed kidneys and smearing little of
the sauce thereof about the egg after it is
cooked, they will have kidney omelet or
by pouring rum over it aud setting the
same on fire they will have an omelet ax
,hum' or by sprinkling granulatcd sugar
over it, it will be an ome'ct sucre; but all
these are simply inventions Of the enemy
to see how vilcly they can ill-treat good
thing and yet not utterly ruin the same.