Little Falls weekly transcript. (Little Falls, Morrison Co., Minn.) 1894-19??, 1898-10-11
HINTS FOR OMELET5.
How to Make So ~ to De Tender and Of
Custardlike Appearance.

HINTS FOR OMElETS. 49,.
How to Make So ~ to De 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 top sub.
stantial almost to melt in the mouth,
as it should. A certain family had BAH
ished this standby from their board.
but have now welcomed it back as il it
were newly discovered dish, 50 differ.
ent is the faky ooncootion 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. H."
The "tender discovery" this omelet
is now dubbed, and here is it's history {:
The women folk of tho family had the
coy, cheerful kitchen, as usual. to
themselves on Sunday evening, and .
bot relish had been begged for BY tho
pater. It was Becky's turn to preside
over the range, and she resolved to ap-
ply some common sense hints she had
found in some such column as this.
She dared not whisper "omelet.' She
might as we'll have suggested fried sole
(leather).
To make an omelet tender. she had
read, it must be cooked slowly, like q
oustard, and the eggs not whipped sep.
arately, or even until frothy, but only q
few strokes to render them smooth and
not stringy. Two omelets Of four eggs
each, cooked on small pans, were ad-
vised for a good sized family rather
than large one of eight eggs; 50 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 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 q
twirl Of the handle the contents Of one
Of the bowls was stirred Up and poured
therein. =
It was left on the hot part of the
stove, the pan being gently shaken
meanwhile, just long enough to iaake
sure the bottom was evenly Drowned, q
broad bladed knife thrust to the center
once to allow the hot butter to reach
this sensitive middle spot, which other
wise would sooroh before the whole was
brown. AS the pan was hot, only the
same time was allowed as would mako
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, 80 the
pan was covered with q saucepan lid and
put where it would only just keep hot
while the other o1nelet received it's
share Of attention. Ten minutes from
the time the eggs were broken sufflced
for the whole performance, while q
tough omelet may be produced in five.
The ten minute variety do not tougher
when they cool and are therefore excel
lent for school sandwiches as change
from meat.
A celebrated French chef to whom
lady sent her cook to learn to make
this very: dish insisted upon oustard-
like appearance, and we all know what
orumbly horror is q baked custard
cooked too quickly. His idea was pre-
cisely the same as Becky's, but will be
new one to many.-Chicago Record.