Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-02-13

and saltspoon Of salt and dash of
pepper for every two eggs. A four-egg
omelet is the limit for "a medium-sized
chatting dish. If more is needed, make it in
relays. Break each egg over the cup, to
be sure it is sound, before dropping it in
the bowl. Most persons prefer the whites
and yolks beaten together, rather than the
sudsy effect of separately beaten whites
Put the salt and pepper into the bowl with
the eggs and beat them thoroughly. Then
add the water and beat again. Put a tea
spoonful of butter into the blazer, and
when it bubbles tilt and tip the pan until
the surface of the bottom and sides is
thoroughly oiled. Turn in the eggs. So
far as its own delicacy is concerned, the
omeiet cannot cook too slowly. When it is
set, fold 1t and serve it directly from the
pan. palette knife, broad and long, is
invaluable in omelet making. After the
omelet is cooked and before IT is folded
any preferred seasoning. such as chopped
ham, minced parsley, sweet green peppers,
jelly cheese and the like, may be spread
over it.
Chatting Dish Toast.-A round asbestos
mat is just the thing for chatting dish toast.
rest the mat on the top of the fame over
the blaze. With asbestos holder change
Its position occasionally, so that it will
heat evenly. When it is hot, put thin slices
of fresh bread it and turn them as soon
as they are golden brown. If the toast is
to be served under eggs in a creamed
dish, in order that it may be kept hot until
the other dish is prepared have hot water
ready in the hot water pan. Put the toast
into dish that has been scalded in the
water and dried Then arrange the dish
so that it will stand in the water, and cover
1t. or the bread may be sauted in butter in
the chafng dish. This may be kept in the
same way.
Ragout of Cold Meat.-An appetizing
ragout of cold beef or other cooked meat
may be served from the blazer Have ready
the meat which has nrpVinusIX
into small pieces and boiled very tender
and the liquor in which 1t cooked Make
a rouX in the blazer of two tablespoonfuls
of butter and one tablespoonful of -four
Add cupful of the liquor in which the
meat Is cooked and stir until IT thickens
Stir in two cupfuls of meat and season with
salt and pepper. If the ragOut is used for
a breakfast, most persons will prefer 1t
without other seasoning. If it is to be
served for luncheon, piece of onion. celery
and green pepper may be cooked with the
meat. Serve it on toast.
Hamburg Steak-Many persons object to
the odor and smoke at the table of sauteing
just the thing Tor them. Put a tablespoon-
ful of butter into the blazer add half a
pound of meat, two tablespoonfuls of hot
water. and salt and pepper. Stir the meat
and cook it quickly, serving 1t Just before
1t has lost the last tinge of pink, or Just
after il has turned delicate gray, accord
ing to taste.
Clipped Smoked Beef.-Cut the beef into
small pieces and cook II for five minutes
In half a cupful of water Meanwhile blend
a tablespoonful of flour with a tablespoon-
full of butter. Add to the cooking meat
and the liquid the butter and the flour. and
cook until 1t thckens. Stir a cupful of
cream, and when it is thoroughly heated
beat In an egg. Cook for one minute and
pour over toast.