Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-10-25

A LESSON IN oMELETS.
In making an omelet she who hesitatel
Il lost, decision and promptitude are
necessary qualifications. Three minutes
In which 70 cook and eat an Omelet ID
the time allowed by . famous authority,
but Il n to be feared that I've times ~
long IL often expended In producing q
so-called omelet. The omelet proper
consists Of eggs and havoring alone,
though some people imagine milk and
other ingredients should dnd place
therein. Any navoring is permissible,
but It must be cut very fine, and In the
case OF kidneys, fish, tongue, ham, etc.,
IL must be ready cooked.
Two eggs is the safest number to be.
gin experiments with, and II is better to
make two small omelets than one large
one. An ordinary frying pan 10 the best
to use. IL the pan Is new, 'season IT.
before using, In this way. Put some TAI
In, allow II to become very hot, 80 hot 81
almost to burn the pan, then pour II
away, and rub with soft paper until II
Is bright and clean.
For plain savory omelet, beat the
eggs lightly, add the seasoning and
isvoring, which for two eggs may con-
sist of dessertspoonful OF chopped
parsley or an ounce Of chopped cooked
bacon or ham or tablespoonful OF graf
ed cheese. Melt an ounce OF butter ID
the pan, and IL IL has not been clarified,
skim II, as any salt left In will spoil the
onelet.
When the butter Is quite hot, pour 10
the egg-mixture, and stir vigorously
from all sides, so as to mix the butter
well In with the eggs. A they begin to
set, leave off stirring, and when the
omelet Is slightly colored on the side
next the pan, and the top Is just set, fold
Il over in half, and place II on hot dish
Sometimes the bottom colors before the
top Is set. In that case, hold the par
before good fire for n second or two
but remember the top, which Will be thu
inside Of the omelet when folded, must
be nearly liquid. This Is much easier
way than that generally recommended
and il much more likely to produce q
successful omelet In the hands OF an
amateur.
A sweet omelet can be made 10 sinh
lar manner, using sugar and hsvorine
essences or fruits instead Of cheese, etc.
but the omelet souffle Is more generally
liked, and as 1t requires no manipula
ton, is less trouble. As this dish con
tains an equal number OF yolks ant
whites, IL Is an omelet; but as the whites
are beaten to q stiff froth. II psrtakes O
the character OF souille, hence tn
double maize.
After separating the yolks and whites
beat the former until they are so ligh
and frothy as to make distinct marks
when dropped from the spoon on TO tn
rest OF the mixture. The sugar can b.
added before beating, also any essence
but not jam or jelly. Whip the whites
slightly, gently shake them into tn
yolks, and after melting half an ounce
If butter In frying pan, pour In tn
mixture. Place the pan over the IRE q
slow one for this kind OF omelet just u
Sc, the bottom, and do not stir, as 10 tn
plsin omelet; then put pan and ali int
a very quick oven for three minutes
when IL should be swollen, just Arm II
the centre, and pale fawn color. II
cook Il longer Will make II tough ant
wrinkled. Run knife quickly arount
the edge, shake Il out on to u sugare'
paper, fold quickly in half, and serve =
once, with sprink)ing OF sugar over II