Evening star., 1902-05-31
FOR GOOD COOKING
USE HOT WATER IN MAKING A
FRUIT oMELET.
Recipes for Timbales of Peas, oat-
meal Snaps and
Waters.


lor Inc EEeHlnE Stdl
-Four tablespoonfuls of hot water, with
other directions carefully observed, viii
make a truly magical difference in the mix
ing of an omciet to those who have been
using milk in the old recipes. For fruit
omelet. this innovation is strongly recon-
mended The following recipe should pro-
duce a light, tender fruity result and is OF
most appetizing appearance. Drop the
yolks Of four eggs into the mixing bowl;
beat until thick and light colored; then
add four tablespoonfuls of hot water; half
teaspoonful of salt and dash of pepper;
now fold in the well-stiffened whites Re
move the skin from three oranges cut In
long slices, rejecting seeds, fiber and white
part, reserve third of these slices for
decoration, then fold in the remainder: first
sprinkling with powdered sugar; at the
same time add three and one-half table
spoonfuls of orange juice and a teaspoon
ful of lemon juice. Heat this juice in
porcelain vessel and use in place of water.
Heat and butter sides and bottom of ONE
let pan; pour in mixture; put over mod
crate fire; shake the pan occa sionally very
gently and run pointed knife to the CEN
ter OF the pan to prevent burning; when IL
is puffed and it is found, by raising the
edges, that the bottom is lightly Drowned.
brown the top delicately on top shelf of
| oven or with red-hot shovel; fold once when
turning out. but rather than allow over
cooking, which causes toughness, it is bet
ter that the omelet should show its ten
derness by a slight falling apart or absence
OF folding, as both top and bottom being
brown it is sure to look well in any event.
Timbales of Green Peas.
good brand of canned peas if turned
out for an hour or two before using to do
away with the close flavor, is capital for
this purpose. If not tender cook then
mash through a sieve and to half pint of
pulp stir in two well-beaten eggs; two ta-
blespoonfuls of melted butter; a saltspoon-
ful of salt, a pinch of black and n few
grains of cayenne pepper, and a few drops
OF onion juice. Turn into buttered timbale
molds set in pan of hot water cover with
paper and bake until firm. The mods may
DC bought for a small sum at any good
housefurnishing or large department store.
or TINS purpose use the smaller size.
Oatmeal Snap Cakes.
Now that fresh fruits will be coming on
one after the other the crisp little cakes
made from fresh oatmeal Will be found a
delightful accompaniment. They are easily
made, and the following recipe will give
excellent results both in numbers and quail
ity. Put half a cup of fine oatmeal In the
mixing bowl; add two cups of flour sifted
with two teaspoonfuIs of baking powder
| and one of salt and rub into this two table
| spoonfuls of sugar Beat an egg until light; +;
sur lniS into nan cup or cream and milk
| half and half; and with this mix with a
| fork the contents of the bowl to a light
dough. Roll out on the fioured board. cut
! rather thin and bake in moderate oven
| The extra quantity of powder is required
! to overbalance the slight heaviness Of the
| oatmeal and must not be omitted.
Oatmeal Waters.
Mix together a cup of fine oatmeal, one
of rolled oats, two of -four, two tablespoon
fuls of sugar and a teaspoonful of
! salt. Melt a tablespoonful each of
| butter and lard in half a cup of hot water
| and dissolve in it an eighth of a teaspoon
| full of baking soda; with this stir up the
| dough. Roll wafer thin and cut in strips or
| with a cutter. Bake slowly on buttered
| paper. These cakes have a delicious nutty
| flavor all their own and may be eaten by
| people with the most delicate digestions.
To Make Pulled Bread
! hotel famous for Its cuisine it is the pulled
| bread that is most talked about and thor
! oughly enjoyed, served as It is with un-
salted butter. This may be made to per-
! fection with any long-shaped loaf provid-
| ing it is not milk-mixed bread. Slice the
| crust from the loaf while whole, then pull
| apart in convenient pieces, cook in a mod
crate oven until we'll dried, browning deli
| cately at the last. Serve with the soup
| course, or with the cheese; if with the lat
| ter, fresh butter should be passed. Fresh
| butter is never omitted with cheese at En-
| glish tables, whether the dinner be plain or
simple.