The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1903-03-07
THE NTERMoUNTAN AND COLORADO MARCH 1908


egg is cooked but yet quite soft on tn
top lift the pan on one side, stick thu
knife under and carefully roll it to thu
center. Let it cook a moment to Sc
| any egg that has run out. Place a no
| dish over the pan and turn them TO-
! gether so the omelet will fall in the
| right place; press it into good shape
garnish with parsley and serve at once
The above recipe may be varied by
sprinkling little parsley chopped fine
| the top, or turning over it tomato
or mushroom sauce. Peas, tomatoes
asparagus or any other vegetable may
be used by placing them respectively
in the omelet before it is turned. Many
people prefer what is known as a
beaten omelet. This is made by beat
ing very light the yolk and whites OF
three eggs separately. Season the
yolks with salt and pepper and one
tablespoonful of milk; then fold Il
lightly the whipped whites. Put half
teaspoonful of butter in a frying "
omelet pan, let it run over the bottom
and sides of the pan, but do not let 1t
brown; turn in the egg mixture,
spread it lightly and evenly over the
very light crust on the bottom. Then
place it in the oven about three min
utes until the egg is cooked through,
but not hard; fold at once and turn it
onto hot dish. This omelet may be
used the same as the French omelet
in combination with other things.
Eggs la Josephine-Six eggs, half
a cupful of milk or cream. two mush-
rooms, one teaspoonful of salt, a little
pepper, three tablespoonfuls of butter.
Cut the mushrooms into dice and fry
them for one minute in one tablespoon
full of butter. Beat the eggs, salt ana
pepper and cream together and put
them in saucepan. Add the butter
and mushrooms to these ingredients.
sur over a moderate heat until the
mixture begins to thicken; take from
the fire and beat rapidly until the eggs
become thick and creamy Place slices
of toast on hot dish, heap the mix
ture on this and garnish with points
of toast.
The Germans serve what is known as
crumb omelet 1t consists of the
yolks and whites of six eggs beaten
separately. Add to the yolks one cup
OF cream blended with a tablespoonful
OF corn starch and a cup of bread
crumbs. Stir and season with salt,
pepper, parsley and little chopped
onion. Pour into buttered pan and
cook until brown before folding. This
can be served with good results with
a PURGE of spinach or any other veg
etaole made with cvream.
Eggs la Aurora-Take six hard
nolied eggs, cooked twenty minutes,
a he
Cut the whites into half dice, mix them
with well reduced white sauce and
turn them into a baking dish. Cover
the top with the mashed yolks, dot
with small bits of butter and place in
not oven for a few minutes to heat,
put not brown; chopped mushrooms
tuoeo 10 the mixture give it a good
1aVor. Another way of serving is to
cut the whites in quarters or eighths
md place them in a circle on a dish:
pour the sauce in the center. leav-
ng the points of one end uncovered.
IND sprinkle over the sauce the mashed
1olks. In order not to have the dish
'old when served in this way keep
he cut whites in hot water until
'eady to serve and have the dish very
lot upon which the eggs are to be
placed.
Stuffed Eggs-Cut six hard boiled
'ggs in two. take out the yolks and
nash them fine. Add two teaspoon |
uls of butter, one of cream, two or
hree drops of onion juice and salt and
oepper to taste. Mix all thoroughly. |
eli the eggs with the mixture and !
tut them together. There will be a
little filling left, to which add a. well !
Deaten egg; cover the other eggs with
his preparation and roll in cracker
rumbs; fry in boiling lard until a |
lght brown and serve with a cream
auce.
An unuual way of preparing eggs is
Q chop four anchoives and dissolve
hem free from bones and skin in a |
of milk. Add the yolks of
TX eggs and the beaten whites of two.
alt and pepper, and little chopped
arsley. Stir over the fire until
mooth pour the mixtures over slices
f toast which have been arranged in 3
shallow baking dish, sprinkle some .
rated cheese over all and bake ten
minutes in a hot oven.
Eggs la Suisse-Spread the bottom
f a fiat earthen baking dish with
trse piece of butter broken into bits
over with layer of grated cheese;
make it perfectly level; then break on
five or six eggs, being careful to
eep them whole. Dust lightly with
alt and pepper and sprinkle a thick
aver of cheese over the top. Set the
ggs in a moderately hote oven for
fteen minutes
An excellenr luncheon dish is made |
leftover mashed potatoes. If they
ave been well seasoned add a littrS
OF cream and one egg yolk to each
upful of potatoes to soften them.
When whipped light with fork and I
ne egg white beaten to a stiff froth /
Xix thoroughly and form in mound
a buttered pudding dish. Take
can egg and make little pot-shaped
ollow in the potato mound. In each
ollow drop a raw egg. Dust with
alt and pepper, dot the top with but
sr, set in the oven and cook until the
egs resemble soft poached eggs. Serve
t once.
Household Hints.