The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1892-04-13
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ABSOLUTELY PURE

from being injured by contact with the
OH ,ct. Green stuffs, like raw cabbage
leHves. lettuce or sDiuach would very
effectively e~nvelop the object swallowed.
The diet should be of solid tood-potatoes,
meat and bread, All semi-solids and
liquids should be omitted for several
days. until the object shall have passed
from the bowels.
Girls who sew for n living often suffer
from soreness In what is sometimes called
the thimble finger, and serious infamma-
ton n swelling is often the result. No
sewing girl or woman should let herself
he tempted by the low price of thimbles,
which are composed of lead or something
equally injurious. Silver or plated Thin
bles are very much the best and safest.
and when these are too expensive a good
substitute can be found in a highly burn
ishen steel thimble.
For practical everyday use this latter
kind is the most convenient, but pewter
or lead should never be used, especially
by people whose flesh is slow to heal after
a scratch or cut.
An idea obtains with n good many eo-
pie that there is some occult mystery i'll
, the preparation of omelets. AS a fact,
nothing is necessary beyond neatness aud
attention to detail. To begiu with, the
pan IN which the omelet is to be cooked
must be delicately clean, and above all
perfectly dry. Some good cooks even go
so far as to declare hat If it is busted out
before using with Il damp buster the
omelet will be spoiled; certain it is that
most corlons bleux will not allow their
omelet pan to be washed, but empty it
out directly the omelet is made and rub
the pan clean with kitchen paper.
Granted that the pan IS clean. bright and
dry remember that a pan is that
has once been allowed to catch" Is
no longer fit to use for this purpose),
the next point to study is the FIXTURE.
For this butter Is the best. aud it
should be used as foIlows:-First put the
pan on the fire to get thoroughly hot,
then lay In The outter and begin to shake
the pan steadily, to facilitate the spread
ing of the butter all over its surface as the
FIXTURE melts. aud also to avoid any
chance of the latter's catching. Directly
the butter is boiling, which you will
know by its becoming perfectly still, and
having an almost invisible vapor rising
from IL. pour in the omelet mixture and
cook it till the egg are almost set; then
tilt the pan toward you, and with Il broad
knife-a pallet Knife is besU-fold the
half nearest you over the farthest one,
and slip the whole thing we'll down to
the front of the pan (Which, partly
from the tilt, will bring the omelet into a
crescent shape). When colored q pretty
golden brown slip it on to a very hot dish
aud serve at once. The fire for this pur-
pose must be a moderate one; and re-
member, an omelet does not stop cooking
the moment it leaves the fire; so, TO allow
for this, always lift it off the fire a wee
bit UNDERGONE.
Some COOKS aver that a good table
spoonful of milk to every two eggs, added
to the omelet mixture. will keep it in con-
dition if it has to wait. For an average
small omelet add a tablespoonful of finely
chopped parsley and pepper to taste to the
eggs beaten till light, aud mix thorough
lv. Melt one ounce of butter, as already
| directed, and cook the mixture. Dc not
add any salt to it. but sprinkle the
amount required on Thea omelet when
dishing.