The Russellville Democrat., 1886-12-01
THE HOUSEHOLD.
Hints About Home--Some ways Q
 Cooking.
(Mrs. Eliza R. Parker in Courier Journall
 Omelet.

Mrs. Eliza R. Parker in Courier Journal
 Omelet.
 The secret of good omelet is not known to many cooks. The French fashion is to tilt the pan, allow the eggs to run to the lower side, and scrape down from the upper half of the pan perfectly clean, pushing all the eggs to the lower half. When set, turn backward, brown and serve. Take hold of the pan, place your dish over it and turn quickly. Some cooks think that the addition of one spoonful of water to each egg will prevent the omelet from being tough.
 OMELET.-Beat the whites and yolks of six eggs separately; mix teacup or milk and two tablespoons of cracker meal into the yolks. Pour into a pan greased with butter. When this is done pour in the whites, beaten stlil; run knife around the edge and turn into heated dish when done.
 BREAKFAST OMELET.-Six eggs, beaten lightly, two ounces of melted butter, a little salt and pepper; fry brown. Minced ham can be mixed in this oEe- let.
 PuFF OMELET.-Stir in the yolks of six eggs and the whites of three, one tablespoonful of corn-starch in teacup of cream, with pepper and salt. Melt some butter in pan, pour Tn the eggs and set in the oven. When it is thick beat the whites of the other three eggs and pour over; set to brown. Serve immediately.
 CHEESE OMELET.-Take four we'll beaten eggs, half teacup of grated crackers and three tablespoonful Of grated cheese. Pour in hot pan and fry.
 FRENCH OMELET.-Six eggs well beat en, one teacup of cold water, a pint of bread crumbs, one chopped onion, saif and pepper. Pour in buttered pam when brown turn over- Double when served.
 LENT OMEEET.-Take three eggs, beat whites and yokes separately; mix half a cup of milk and tablespoonful of flour, add it to the yokes of the eggs; pour in hot pan .greased with butter; when nearly done add the whites stiffly frothed. Run knife carefully around the edges and turn into heated dish.
 OYSTER OMELET.-B Beat six eggs, a cup of rich milk, seasoned with salt and pepper together; DO UT into an omelet pan with a spoonful of butter; chop a dozen oysters and drop in; fry brown. Fold over and serve immediately.
 BEEF OMELET.-Chop two pounds of cold, lean beef very line; beat three eggs; add one ounce of melted butter and six grated crackers; mix all to- gether with teacup of cream; pour Tn buttered pan; fry brown; turn. Serve very hot.
 ToMATo OMELET.-Peel and chop fine half dozen ripe tomatoes; season with salt and pepper; add half teacup bread crumbs; beat five eggs and stir in with small lump of butter. Heat 8 thin pan red hot; grease well; pour on the tomatoes until thick; then let brown and turn. Garnish with slices of hard boiled eggs,
 MUsHRooM OMELET.-Boil fresh mush- rooms in little new milk, add pepper salt, lemon juice, sprinkle in enough cracker meal to thicken. Make plain omelet: pour in buttered pan; wher we'll set, drop the mushrooms in tho center, fold over, turn and dish, poul mushrooms around the center and serve
 OMELET SoUFFLEE.--Four spOonfuls o corn starch sifted in a pint of milk. ado the yolks of five eggs beaten light ant the whites spread over the top with ; little powdered sugar. Bake quickly
 CHEAP OMELET.-Soak two cups oi bread crumbs over night in a pint @l new milk. Add in the morning two beaten eggs, butter and salt; drop a spoonful at time in hot butter.
 HAM OMELEr.--Beat six eggs very light, and add teacup of milk, an ounce of butter and little salt and pepper. Chop fine some cold boiled ham, lay in the bottom of dish, pour in the batter and bake. Garnish with slices of lemon.
 BREAD OMELET.-Take two large slices of light bread, remove the crust, moisten with sweet milk, run through a sieve, add the yolks of six eggs, beat thoroughly, and season with salt and pepper, add the beaten whites last, fry in hot greased pan.
 W Simple Water Tests.