The Appeal. [volume] (Saint Paul, Minn. ;) 1889-19??, 1902-06-21
90 o'.ell e } o;'kll:ing.
The Best Way to Make a Fruit ome,et
ard Other Rec;-es

For ablespoonfnls cf -hct Water. with
other directions carefully observe .l.-Sw,II :
make truly magical difference in tn.
mixing of an omelet to#those WHO have
peen using milk as in the old recipes.
For fruit onnelet. this innovation is strong
ly re commended. The following recine
should produce a light. tender fruity re-
suit and is of most appetizing appearance. E
drop the yolkS of four eggs into the mix
ing bowl; beat until thick and light
colored; then add four tablespoonfuls OF
hot water; half a teaspoonful of salt and
dash of pepper; now fold in the we'll
stiffened whites Remove the skin from
three oranges cut in long slices, rejecting
seeds, fiber and white: part reserve a
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 tablespoonful of
orange juice and steaspoonful of lemon
juice. Heat this Juice in porcelain YES
sci and use. in place of water. Heat and
butter sides and bottom Of omelet pau:
pour In mixture; put over a moderate fire:
shake the pan occasionally very gently
and run in pointed knife to the center of
the pan to prevent burning; when it is
puffed and it is found. by raising the
edges, that the bottom is light Drowned
Brown the top deIicately on top shelf Of
oven or with red-hot shovel; fold once
when turning out but rather than allow
overlooking which causes toughness, it is
better that the omelet should show it's
tenderness by a slight falling apart or alb
sence Of folding, as both top and bottom
being brown it is sure to look well in any
event. G=as So 81 -.,.
Oatmeal Snap Cakes.-With fresh fruits
the crisp little cakes made from fresh
oatmeal will be found a delightful ac-%
compartment. They are easily made and
the following recipe will give excellent
results both in numbers and quality Put
half cup of fine oatmeal in the mixing
bowl; add two cups of flour sifted with
two teaspoonfuls of baking powder and
one salt and rub into this two Tablespoon
fuls Of sugar. Beat an egg until light
stir this into half cup of cream and
milk half. and half; and, with this, mix
with fork the contents of the bowl to
light dough. Roll out on the Toured
board, cut rather thin and bake in a
powder is required to over-balance the
slight heaviness of the oatmeal and must
not be omitted: -E..
Oatmeal Wafers.-Mix together a cup
of fine oatmeal; one Of rolled oats; two
of -four; two tablespoonful Of sugar and
teasponful of salt Melt tablespoon
full each of butter and lard in a half cup
of hot water and dissolve in it an eighth
Of teaspoonfu1 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 fnutty flavor all their own
and may be eaten by people with the most
delicate digestions. -i-
To Make Pulled Bread.-With all the Fl IL
cooking at New York hotel, famous for
Its cuisine, 1t is the pulled bread that
Is most talked about and thoroughly en-
joyed, served az II Is with unsalted but
ter Ehis may be made to- perfection with
any long shaped loaf providing 1t is not
milk mixed bread. Slice the crust from
the loaf while whole, then pull apart in
until we'll dried, browning delicately at
the last. Serve with tho soup course, or
with the cheese, IL with the latter fresh
butter should be passed. Fresh butter Is
never. omitted with cheese at English
tables. whether dinner be plain or simple.
Los Angeles Times. -