Richmond daily palladium. [volume] (Richmond, Ind.) 1876-1904, 1898-04-20
HINTS FOR OMELETS.
How to Make So as to BE Tender and
Custardlike Appearance.

How to Make So as to Be Tender and of
Custardlike Appearance.
Many careful and really dainty cooks
never send a tender omelet to table.
Perfect in form and color and very ap-
petizing to look upon, it proves too sub
stantial almost to melt in the mouth,
AS it should. A certain family had ban
ished this standby from their board,
but have now welcomed it back as if it
were a newly discovered dish, so differ
ent is the flaky concoction now served
to the leathery horror of yore. So sim
pie are the means that brought about
this change that they are given for the
benefit of our readers.
The tender discovery" this omelet
is now dubbed, and here is its history
The women folk of the family had the
cozy, cheerful kitchen, as usual, to
themselves on Sunday evening, and a
hot relish had been begged for by the
pater 1t was Becky's turn TO preside
over the range, and she resolved to ap
pIy some common sense hints she had
found in some such column as this.
She dared not whisper "omelet F." She
might as well have suggested fried sole
(leather).
To make an omelet. tender. she had
read, it must be cooked slowly, like a
custard, and the eggs not whipped sep
arately. or even until frothy. but only a
few strokes to render them smooth and
not stringy. Two omelets of four eggs
each, cooked on small pans, were adj
vised for good sized family rather
than large one of eight eggs; SO she
put two frying pans about the size of
dinner plate to get very hot while she
was whipping the eggs adding TO each
four half teaspoonful of salt. pepper
to taste and a teacupful of milk. Hold
ing the pan to her cheek to test the heat
and finding it sizzling, she put IN a
teaspoonful of butter, and when this
had been spread over the pan by a
twirl of the handle the contents of one
Of the bowls was stirred up and poured
therein.
1t was left on the hot part of the
stove, the pan being gently shaken
meanwhile. just long enough TO make
sure the bottom was evenly Drowned, a
broad bladed knife thrust to the center
once to allow the hot butter TO reach
this sensitive middle spot, which other
wise would scorch before the whole was
brown AS the pan was hot, only the
same time was allowed as would make
a pancake ready to turn. A cook who
never trusts TO guesswork. however,
may remove the pan near the light and
lift the edges sufficiently to see if proper
browning has taken place.
Upon the slow cooking at this stage
depends the desired tenderness, so the
pan was covered with a saucepan lid and
put where it would only just keep hot
while the other omelet received its
share OF attention Ten minutes from
the zine the eggs were broken sufficed
for the whole performance, while a
tough o-nelet may lie produced in five.
The ten minute variety do not tougher
when they cool aud are therefore excel
lent for school sandwiches as a change
from meat
4 celebrated French chef to whom
a lady sent her cook TO learn to make
this very dish insisted upon custaTd
like appearance, and we all know what
a bly, horror is baked custaro
cooked too quickly. His idea was pre-
! cisely the same as Becky's, but will bs
new che TO many Record