Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1876-01-07
The 0nlelet.

We feel that our readers will sincere
ly thank us for the precise mode Of pre-
pairing this delicious luxury, for the
mind that invented the omelet was capa-
BILE of greater things. Many persons
think they have made ana eaten omelets
when they have not Anything that is
~aade of eggs stirred up and solidifed
over the fire is supposed to be an omelet,
but it is MT, ! have heard of people
who put flour 10 it. Flour takes fifteen
or twenty minutes to cook, and an ONE
let is made in one minute and raw -four
is not wholesome or appetizing,
The true omelet is a pile of 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 will find por-
Gus, fiaky material, almost impalpable
to the touch, that will melt as quickly as
snow flake in his mouth. Upon refec-
ton he will be willing to admit that hens
were not made in vain.
Proceed in this way if you wish to
make an omelet Have some fresh eggs,
not omelet eggs. All eggs that will not
by any possibility do to boil, are put
away in restaurants to make omelet with
Break them into a china bowl. If they
are fresh, the white will be as clear as a
maiden's eye, and the yolk as round as
the pupil of it. Add a tablespoonful of
milk for every egg, and whip the whole
as thoroughly as you would for sponge
cake. The omelet pan has previously
been put on the fire and made so hot
that butter will melt and almost brown
in 1t, but not quite. When in this con-
dltion you are to turn the whipped egg
and milk into the pan and put it direct
ly over the fire. Get thin bladed knife
and run it carefully under the bottom of
the egg, so as to let that which is not
cooked get below. If the fire is right
the whole mass will swell and puff and
cook in minute if it is not carefully
attended it will burn on the bottom and
burned egg is most offensive in smell and
taste. 1t is not necessary to wait until
the whole mass is solid, as its own beat
will cook it after it has left the pan but
begin at one side and carefully roll the
edge over and over until it is all rolled
up, and then let it stand for moment
to brown, and turn it out on a hot plate
to serve it, or, what is better-eat it
yourself-immediately.
You must not put one grain of salt in
it while it is cooking, or all your hopes
and your omelet will hatten down TO-
gether. If it is properly made it will be
like summer sunset, rich with crimson
and yellow hues, and the SAVIOR will
gladden. the heart.
The common mistake in making ONE
lets is to merely stir the eggs with a fork
to put no milk in it; to put salt, flour,
and 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 unwholesome to
eat as they are repulsive in appearance
If any one has a fancy for mixing
finely minced ham with the egg batter
they will make ham omelet: or for
surrounding it withEstewed kidneys and
smearing a little Of the sauce thereof
about the egg after it is cooked. they
will have kidney omelet: or by pour-
ing rum over it and setting the same on
fire, they viii have an "Omelet an
rhum 3" or by sprinkling granulated su.
gar over it it will be an " Omelet sucre /"
but all these are simply inventions of
the enemy to see how vilely they can i'll
treat good thing, and yet not utterly
! ruin Exchange.