The morning star and Catholic messenger. [volume] (New Orleans [La.]) 1868-1881, 1869-03-14
HOUSEKEEPING DErARTMEaT.

TIE Omelet-The mind that invented the
omelet was capable OF greater things.
Many persons think they have made and
eaten omeiets when they have not. Any
thing that is made of eggs stirred up and
soldihed over the fire is supposed to be I'm
omelet, but il isn't. Ihave heard of people
who put flour in it. Flour takes fifteen or
twenty minutes to cook, and an oinelet is
made in one; and raw -four is not whole
some or appesiEing. ba
The true omelet is pileofte terror stricken
eggs and milk it trembles with every Jar
and crouches in delicious quivering mass
upon the plate he who puts a silver knife
into It viii find a porous, flaEy. material.
almost impalpable to the touch, and will
melt as quickly as a w-fiafxc in his
mouth. Upon reflection Ire will be willing
to admit that hens were not made in vain.
Tomake one tan emelet, not ben) pro-
coed IN this way: Have some fresh eggs,
not onaetet eggs. All eggs that will not by
any possibility do to beil are nut aWavfin
restaurants to make omelets with. Break
them into china bowl if they are fresh
the white viii be as clear as q maiden's eve
and the yolk as round as the pupil of il
Add table spoonful Of milk for every
egg anu whip The Whole as THOROUGHLY as
you would for sponge-cake. The omelet
pan mas previously been pat On the Ere and
made SO hot that butter will melt and
almost brown in it, but not quite. When
In this condition you are to turn the whipped
eggs and milk into the pan and nut IL
directly over the fire. Get a -blalletI
knife, and run it carefully under the bot
TOM OF the egg, SO as 60 let that which is
not cooked get below. IL the fire is right
me whole mass will puff and swell and
COOK ~ minute; if it is not carefully at
sended to 1t viii burn on the bottom, aud
burned egg IL most. offensive in smell and
taste'A It's not necessary to wait until the
"hole mass is solid, for its own heat will
cook at after it has left the pan, but begin
az one side and carefully roll the edge over
anu over until 1T is all rolled up, and then
let IL stand for q moment to brown and
turn At out ON a hot plate and serve It, or,
"net IS better, eat yourself immediately
tou must not put a1grnin of salt in it
"Slie cooking, or all your, hopes and yopf.
olneiet will fatten down together. If it is
property made it will be like a summer
salset, rich with crimson and yellow hues,
and the SAVIOR VIII gladden. the heart.
Tue common mistake in making omelcts
Is TO merely stir the eggs with q fork. to
Put no milk in TO put salt, flour, and bread
crumbs In to cook them too slow. al.;l TO
tuia them out on cold plates a cInrny.
skinny waste of eggs. Thus made they are
a; as u l wholesome I'd eat as they are repulsive
III appearance.
Z; n any one has fancy for mixing finely
nal. : it Win thS eSS DaIUer they VIII
AlaAe nam omelet; or for surrounding &c
W sit I, stewedk Kidneys and -smearing Rttle
~ the sauce thereof about the egg after &c
- cooked. they viii have alSidney onfeiet
~ oy pouring rum upon it and setting the
same on ire, they will have an q ometet au
ot4la = or by spFinkling granuIated sugar
Jver II, 1t viii be m ohteteE suore but all
.lose are simply iFlventtons OF the enemy
~ ~ zee how Wildly they can iIl-treAt q good
ss1as and set not ptterly ruin it.
They that do nothine arc III the readi-
uofht1ss. $3.50 y ilaeh = WO1Be tn'n