New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-07-06

three tabIespoonfuls of milk and a goedly sea-
soning Of salt and white pepper. Heat the oHielet
pan very hot and put IN ii 4 tablespoonful Of
fresh butter. When the butter Is melted pour in
the eggs. Shake the pan vigorously TO keep the
omelet from burning, and when the eggs begin %
thicken fold over both sides Of the oHelet give
IL a oval shape. Toss il a very NOT platter
and serve once. Many American cooks insist
on browning an enelet, bus an enelet that is
Drowned is certain 20 he overdene. The ideal
French omelet is not Drowned but OF a rich golden
color.
This simple omelet may be varied in countless
ways \ ham orneiet is delicious Mince the ham
fine. add touch OF cayenne pepper and add the
ham 10 the onelet Just before IL is rolled" A
chicken omelet is made with the addition OF a cup
Of cooked chicken minced fine ana warmed uD in
a cream sauce. kidney omelet Is dish We'll
liked Nince the kidneys. which had pFsvioUsly
been cooked, warm them up IN just enough cream
sauce 20 uaosten them thoroughly. and add 10 the
onelet before it is folded and dlshed
a dozen and a half button mushrooms are enough
for six-egg mushroom onelet Boil W the 11ush-
rooms in a little cream seasoned with salt ard
pepper and thickened with flour. When the mush-
rooms are tender-it viii take six or seven min
utes-add part of them 10 the oneet and fold IL
quickly as TO envelop them, turn out plat
ter, and pour the Of the mushrooms and the
cream sauce around the omelet- oyster omelst is
mace in much the same way. Blanch the oysters
boiling point in their own liquor Drain them
and meisten them with a sauce made by melting
the NFe Scant tablespoonful or butter thick
ened with tablespoonful OF -four and moistened
with a cup Of milk white stock Let the sauce
cook ten minutes. then pour IL slowly over two
egg yolks stirring all the time. Strain the sauce
and add II a little lemon Juice. IuciOse part OF
the oysters WITHIN the omeeJ pour the rest Of the
sauce around and serve II a. once cheese
emelet calls fer a tablespoonful OF grated Swiss
cheese TO six eggs. Beat he cheese into the eggs
and cook like a plain onelet When the oH2eiet is
turned on the platter sprinkle II with little Par
mesan cheese, put IN the for moment. and
then serve. II wishes 10 make a cheese oEleiet
with American cream cheese. use three tablespoon
fuls Of il graf with sx-egg omelet-
Onelets in which vegetables are used in the
place OF meats are nice FOR entrees. To make
tomato omeIet put a tablespoonful CT butter n
irving pan When melted add cup Of freshly
LIQUID and ct cook for n couple OF minutes Beat
IN six with salt and pepper. and add
them 10 the tomatoes. Mix together with a fork.
then let the oueleJ cook fold over and serve Al
and an onlelet with green peas. may BE made SIM
piv nv beating a cupful Gf the cooked vegetable
into the eggs before they are cooked and cooking
ike a plain ornelet- A delicious oulelet With herbs
is made as follows: Break six eggs INTO bowl
ada half a gill Of sweet cream. little nnety
ehonped parsley. and Just enough chopped TARA
son and chfves to lend il q favor Beat We'll and
cook like a plain omeleL
The simplest sweet omelets are made like plain
omeIsts but slightly sweetened Just before they
are folded few tabesp0onfuls Of lam or preserves
are added the Onelet folded over them sprtnklsd
with sugar and glazed. An ornelet souffSe calls for
six whites and the yolks OF three eggs. broken
separately. Beat up the yolks with three table