Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-04-14

eggs carefully. Put the yolks into one basin
ana the whites into another Add 10 the
yolks one tablespoonful of powdered sugar
| and few drops Of lavorng. Stir these
| together till the yolks are a thick froth.
| Next add few grains OF salt to the whites
| and whisk them to d very stiff froth Put
one ounce of butter in the omeet pam let
| 1t get very hot and brush IL all over the
pan Then quickly and lightly add the
| whisked whites to the yolks and stir them
! gently but thoroughly in. Stir as little as
| possible. Pour the mixture into the pan.
| Place IL for about three minutes on the fire
| Then put ii in the oven for about three
| minutes more to just set and slightly brown
| the top. or you can hold the nan before
| a clear fire for a minute or two Then turn
the omelet out on to piece of sugared
| paper very lightly spread a !ittle warm
| Jam winch mas no stones in 1t on half fold
| the other half over il and slip carefully on
| to hot dish. The inside should be quite
| soft and ft0thy-
"A rather different omelet may be made
| or chicken livers. These should be washed
| in cold water and boiled until a fork viii
| penetrate easily. After that they should
I be cut up and placed in frying pan and
| cooked in half an ounce of butter Art,r
| that they should be busted with salt and
| pepper and mixed with some short spriss If
| parsley or some pieces Of Drowned onions
Mix these with the yolks of the eggs Beat
up ana add lightly to the whites and finish
| cooking according to the directions for
| sweet omelet.
Dainty Dish. This.
| Cream omelet is a very dainty dish. To
make it boil pint of cream with three
| large spoonfuls of rice flour mixed smooth
with a little cream, also four ounces Of
! powdered sugar and a piece of butter the
| size of an egg. When thick, set the cream
10 cool and stir in the yolks of six eggs
some grated lemon peel and one ounce of
bitter and sweet Almonds mixed banched
ana pounded in a mortar Mix all to-
gether; then add the whites of the six eggs
beaten q a frnth I ina
buttered paper. pour in the mixture and
bake in moderate oven. Let It settle for
minute when done. Then carefully turn
1t out and sprinkle with powdered sugar
While not strictly Lenten dish I shall
tell you how to make tongue or ham orneler
other ingredients may be substituted for
the ham and tongue if desired. Crate a
little ready dressed ham or tongue and fry
1t for two or three minutes in a piece Of
butter. Put the yolks of six and the whites
of three eggs into a plate. Season with pep
per and salt and beat until ali are light aud
smooth. Then stir in the grated ham or
tongue; put some butter into the omelet
pan, and when the butter begins to bubble
pour the mixture in and stir II with a
spoon-one way only-until 1t thicl.ens
Then fold the edges of the omelet over so
that nice oval will be formed Brown it
on both sides and serve quickly.
With Fruit Mixed In.
"A fruit onelet is dainty luncheon dish.
To make 1t beat four eggs and add to them
two tablespoonfuls of cream and three des-
sertspoonfuls of -four Mix all the ingredi-
ents well together, pour into an omelet pan
and fry on one side. Then cover the un-
Drowned side with any small preserved
fruits and turn one side OF the omelet over
the fruit. Place on dish and serve COW
cred with sifted sugar
If made properly, nothing is more deli
eious than baked apple omelet. Eight or
nine large apples are ordinarily required to
make it These should be peeled. cored.
n = or cd 70 nr,d
two ounces of butter and a little powdered
sugar. When cold a well-beaten egg should
be added to the mixture. The sides and
bottom of a deep baking dish should next
be well buttered and thickly strewn with
hard crumbs of bread. The mixture should
then be put into the pan and the top also
sprinkled with bread crumbs. 1t should
then be put into a moderate oven and when
baked should be turned out on dish and
sprinkled with powdered sugar"