The Republican. [volume] (Oakland, Md.) 1877-current, 1893-09-07
ALL SORTS oE OMELETS.
Here Are Many Variations for breakfast
and Tea Dishes.


That omelets are excellent in winter
nobody can deny. But omelets in sum
mer are positive blessing. They are
| light, delicate dishes that can be eaten
! when the mind revolts at meat and
| will have none of fish. And there is
enough variety in them to avoid mo-
notomy, even if they are made almost a
daily feature
Plain Omelet-Beat the whites of six
eggs stiff, and the yolks to thick bat.
Ter. Add TO the yolks a cup of milk,
pepper and salt, and a tablespoonful OF
bread crumbs soaked in milk. Then
stir the whites in lightly. Have ready
in hot frying pan a large lump OF
butter. When it begins to boil pour in
the omelet and set over a clear fire.
Avoid stirring it, but as the eggs be-
come firm slip broad knife or cake
turner under them to guard against
their burning. In less than ten min
utes the omelets will be done. To get
the omelet safely ont cover the frWng
pan with a hot plate, bottom upward,
and upset the pan. Eat at once.
Ham, Tongue or Chicken Omelet-
Make as plain omelet is made, but
when it is done sprinkle the minced
meat over the top. Then with the
cake turner fold the omelet in half,
inclosing the meat. Or, IL You prefer,
Stir the minced meat into the omelet
mixture just before frying.
Caulifiower or asparagus omelet is
made by stirring very finely chopped
caulifiower or asparagus tips into the
eggs just before pouring into the pan.
Season highly.
For tomato omelet spread tomato
over the surface when cooked and
double. For herb omelet stir into the
plain omelet mixture just before cook
ing two tablespoonfuls of chopped
parsley. green thyme and sweet mar
joram. Cheese omelet is made by light
~ stirring in grated cheese with
chopped parsley. Sweet omelets are
delicious as desserts for home lunch
cons and teas To make omelet souffie
by frying beat the whites of six eggs
until they can stand alone. Beat the
yolks stiff and stir into them slowly
four tablespoonfuls of sugar. Put into
a frying pan two tablespoonful of
butter and heat to boiling. Stir tea
spoonful of vanilla into the omelet,
whisk the white in very lightly and
pour into the pau. 1t will cook in a
few minutes; but the turning knife
must be used constantly to keep it from
sticking to the bottom or sides of the
pan, as the sugar increases the tend
ency to scorching. Turn out upon a
very hot dish, sprinkle with powdered
sugar and serve at once.
Baked omelet souffle requires six in
stead of four tablespoonfuls of sugar,
and is favored with the juice and half
the grated rind of lemon. Mix as for
fried omelet, pour into buttered dish,
and bake for five or six minutes in a
quick oven. Serve from the same dish.
Apple Omelet-Peel, core and stew
three large apples. Beat smooth. Add
a teaspoonful of butter, three table
spoonfuls of sugar and little nutmeg.
Beat the whites and yolks of four eggs
separately. Soak about half table
spoonful of bread crumbs in some milk;
add to the yolks Stir the yolks into
the apples, add little rose water and
stir in the whites. Warm and butter a
deep bake dish, pour in the mixture
and bake until delicately browned.-
n V World