Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1903-04-30
POINTERS ABOUT oMELErs.
To Prepare Then Properly IL Net
such a simple Thing ~ II
May Seem.

The seeming simplicity of a plair
omelet proves a delusion and q snare
to many an inexperienced cook. With
out a little practice it is the most diff
cult to prepare of all the egg dishes
However. omelet making is easily
learned if one can work quickly ani
deity. Tht chance of failure lies more
in the cooking than in the mixing of the
omelet. 1t must be just the right shape
when done. high in the middle. pointed
at the ends. The inside like a smooth
tender custard of the consistency o.
scrambled eggs and the outside just the
right shade of delicate brown. says the
Washington Star.
1t is useless to attempt to make al
omeiet unless you have the first essen
tials. One of the first of these is 1
pan suitable for the purpose. This mus
be kept clean and perfectly smooth
and not used for other cooking. The
French cook does not wash an omele1
pan, but rubs it clean and dry with +;
soft cloth after using. places it where
1t will remain perfectly clean, and
wipes it again before using it. If II
sticks or they desire TO give extra
smoothness, they heat it and scour with
dry salt or clean it with salt and vim,
egar
No more eggs should be made ready
for an omelet than can be cooked a
one time. Small omelets containing
three or four eggs are best, and if thu
size of the family requires 1t. better
make several small ones in preference.
TO one large one
Eggs are better if not too fresh laid
but they must not be the least stale
If the omelet is fried the butter in the
pan must be as hot as can be without
scorching or even browning. II the par
is too hot or butter burns, the color o.
the omelet will be a bright, cleal
brown, and it will be less appetizing
Both pan and butter must be evenly
heated, and there must be enough but.
ter to u evenly over the bottom Of
the pan.
AS Dor as the egg mixture is turned
into the pan you must work quickly ans
deity, making no false Or useless
W. Shake the pan a little to pre-
vent sticking, and as soon al eggs be
gin to set at side of the pan slip a fex
idle knife around the edge, gently lift
and press back from the sides, while
you tilt the pan just enough TO let the
liquid part run from the top to bottom
and cook evenly. This must be done
at once before the eggs are "set" OF
the omelet will be rough and uneven
and more like scrambled egg than al
omelet.
Omelets are too often spoiled BY
overlooking. As soon as the soft par
ceases to run, but is still quite soft or
top, the pan should be placed at one
side the fire and a flexible knife Slipped
under the omelet to loosen from the
pan the omelet, then carefully folded
over at the center or rolled. Then
the pan is taken by the handle in left
hand, the knife holding the omelet in
place. the pan is tilted over the cen.
ter of a hot dish, the knife quickly
withdrawn, and the omelet lies just in
the right place, and in good shape
Garnish with parsley and serve at once
A plain omelet will not fall if allowed
to stand, but becomes somewhat
tough.
Sometimes after the omelet is fold
ed the color is too pale. This may be
remedied by pouring a little hot but.
ter ver and under the omelet and
browning quickly in a hot oven. But
the omelet must not be too wellcooked
inside when this e%xpedient is resorted