The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1876-01-13
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oereiy shask - co ihs precise node
81 preparsng us delicious luspFy. for
Tie mind lhaa invested ,ha ossclet was
capable q greater things Many per.
spns thiak they have made ami eaten
onelsts when they have net. Asy-
thi1,g that i made 81 eggs stirred Up
aad soliditiea ever the fire V sspposca
10 be A. oueles. bpt il ish1 have
heard q people who pot aosr Il il
Flour takes fifteen o. twenty inmates
% cook, AID 80 omeie, is made 10 one
minute and raw s9ef Is not whole.
some o. apPedziag
/ The true cnelei u pile u terror.
stricken eggs and milk il trembles
with every jar, and erouches in deli
oioos qnivering mass upon the plate 3
he who puts a silver knife iato IL will
End porous. aaky material, almost
.mpAlpable 70 The ,ooch. that will melt
As qaickly A. snowflake in bis
moaih Upon reflection be viii be
willing 10 admit that hens were not
made in vain
Proceed 10 this way II you wish 10
make an omclet: Have some fresh
eggs, not omelet eggs. All eggs that
will not by any possibility do 10 boil.
are put away 10 restaurants to make
omelet with Break them into a china
bowl. II they are fresh. the white
will be a. clear a. 8 maiden's eye, and
the yolk as round as the pupil Of it.
Add ieaspoonful Of milk 10 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 30 hot that butter
will melt and almost brown 10 it, but
not quite When in this condition,
you are 10 turn the whipped egg and
milk into the pan aud put it directly
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. II the fire is
right the whole mass will swell and
puff aud cook in a minute If II is not
carefully attended to il will burn on
the bottom, and burned egg is most OF
fensive in smell. II is not necessary
to wait until the whole mass is solid,
as its own heat will cook it after 1t has
left the pan but begin on one side
and carefully roll the edge over and
over until il is all rolled up, and then
let it stand for moment to brown,
and turn IL out on hot plate and serve
it. or what is better, eat it yourself
Immediately.
You must not put one grain Of salt
in il while it is cooking, or all your
hopes and your omelet viii hatten
down together. If il is properly made
il will be like a 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,
! -four, and break 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 un-
wholesome to eat as they are repulsive
in appearance.
If any one has fancy for mixing
a finely minced ham with the egg batter
D they will make ham omelet; or fol
. surrounding il with stewed kidneys
D and smearing little Of the sauce there
y Of about the egg after it is cooked
G they will have kidney omelet; or By
: pouring rum over it and setting tht
: same on fire, they will have an omele
au ruhm; or by sprinkling granulateC
sugar over it, 1t will be an omelet su
ere but all these are simply inven
ventions of the enemy to see how
/, yilely they can ill-treat good thing
! and yet not utterly ruin it--Pen aac
Pior.