The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-04-04

me, ! Ae seeming simplicity OF 4 plain snna1at
proves delusion ard snare TO raaav
p1ac1lee II IS the most difficult "a rrarssra
- 81 t13s egg dishes However rsIet
ss-i1as - Ss.Sily learned II one can work
.5---1-s emu '-.-Al-]'- I ne .enanee Of failure
lies more in the cooking than the r1ixj1r
VI I4S 9fnelet It must be Just the right
Sl1ape Wnen done, nigh in the middle.
pointed at the ends The inside I5Ira y
smooth. tender clsrard Of the cousisteu CIV
q scrambled eggs and the outside lust me
I-sAt shade Of delicate brown
II IS useless TO attempt TO make an ONE
1st uIIeSs you have the first essentials.
sliis qt the nrst Of these is pan suitabis.
1yt e1e ptit pose TINS must be kept clean
and perfectly smooth and not used f9r
oIner cooking The French cook does not
NetSA an 9tfleieC pan. but ruhS it clan
ana dry with a soft cloth after using
PAGES II where It VII remain perfectly
cream, ana wipes It again before Using If
II It sticks or they desire to give esrrrl
SnlooEhneSS they heat if and srol1r zvirh
dry SAT- or clean it with salt and vine
NO more eggs should be made ready for
an QIneist than can be cooked at one time
esss are nest and Il the size Of the II rnIly
eq4l1es T. better make several small ones
IN preference to one large one.
Eggs are better Il not TOO fresh laid h41r
they must not De the least stale If the
onelet IS fried the butter in the nan must
be IS not as can be without sc0rcfine- or
even browning. II the pan is too cot 81
butter burns. the color OF the rT1ai4+ r--i1I
not be a bright. clear brown a nd & Wy hi
less appel z1ng- Both pan nd butter ral9sr
DC evenly heated ard there must be
enough butter to run evenly over the hot
As soon as the egg mixture Is turned
INTO the pan you must work quickly ard
deftly. making no false or useless moves.
oA4E-e the pan q little to prevent sticking
and as soon as the eggs begin TO ses at "a
side Of the pan slln flexible knife around
the edge gently Ifr and press back from
the sides. while VOC tilt the ra7 f.7zf
enough To let the liquid Fart run frar7 the
top 70 bottom and cook evenly. Tnis must
nn a fl4ff1
OF the 9meiet viii be rough and uneven
ard more like scrambled eggs than an
omeIet.
Omelets are too often spoiled bv over
cooking As soon as the soft part cease-
10 run but is stiil quite soft on top the
pan should be placed at one side OF the
IRE and flexible knife slipped under the
ou1eler 10 loosen from the pan. the orneIer
then carefully folded over at the center OF
rolled Then the pan is taken by The han
die in TIE LEFT hand the knife holding The
ornelet in place the nan is tilted over he
center Of a hot dish. the knife quickly
withdrawn and the oruelet lies Just IN the
right place and IN good shape. Cfaruish
oHlelet VIII not fall i allowed to stand
but becomes somewhat tough
Sometimes after the omelet IS folded
the color IS too pale This may be rene-
died ny pouring a little hot butter over and
under the omeiet and browning quickly in
a hot oven But the ouelet must reF 5s
too well cooked inside when this expedi-
emf Is -esorIed to-
BAKED OR BEATEN OMELETS
( the plain The y0Iks and whites are beaten
separately. the y0lkS until f0annv and the
whites to 4 stiff froth- The seasoning and
milk are added 10 the voIks and the
whites then lightly folded in and the NIX
ture cooked immediately Either a vel
buttered TIN or an eruelet pan is butterad
on sides ard bottom and heated on ror 81
the stove before the mixture is poured II
rlze latter IS pread evenly and lightly ave-
the pan and cooked On top Of the Stovs
until 4 very light crust is formed en- tbs
( bottom Il IS then placed in the oven and
the eggs cooked through. but not hard II
is then folded and turned out On h1'
4 dish according to directions previously
given
4 These omelets should be fury n the
center and hal-y throughout MIX IS use.
TO make an 0uelet mora tender They ar-
1ruer and more r1eaty made without It.
The various kinds Of onelet derive tfsef
names from the special kind Of filing q
Ingredients used to favor them Ties.
are mixed with the beaten egg yozks ci
pslt IN the center Of the orneIet Just be.
+ fore t IS folded In the latter case what
ever the material used. It should be d1t
otherwise the Orleiet may be heavy
PLAIN O1Ik1IET.
Beat three or four eggs together jus
( enough to blend the ToEl15 and whites
! with the Droner klr9 O. stroke tweIv'