The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1904-01-22
THE FIRST MEAL OF THE DAY
By BEDFORD Principal of the Nee York
Cooking School,
Cookleg School.

one-half of a sweet green or red pep
per. Add one cupful and half Of
canned tomato and simmer together
until the mixture is thick and rich.
In making an omelet it is usual to-
allow three eggs for two persons; I'M
less the cook is expert, it will be bet
ter-if the family is large-to make
several small omelets instead of one.
large one. Break the eggs in bowl,
adding one teaspoonful Of warm water
for each egg; this will give a more
tender omelet than one diluted with
milk. Beat with a fork just enough
to mix we'll and to break the string
mess of the white. The fryingpan
should be of medium size. Set it
over the fire until very hot. Season
the beaten eggs with salt and pepper
the last thing; drop scant teaspoon
full of butter into the pan, shake it
quickly round until the pan is evenly
creased, then turn in the eggs. Keep
over the hottest part of the fire; shake
and stir rapidly. AS the eggs t11icken
and begin to set lift it UP at one side
or at the center-whichever part Of
the pan is hottest-that the uncooked
portion may flow underneath. When
almost done put a spoonful of the
filling in the center. With a knife
begin to fold over the omelet, turn
ing over first that part which is near
est the handle of the pan. Aim to
fold it twice, then neatly reverse the
pan over the heated platter. This
sounds simple, but every housekeeper
who has tried it will agree in saying
that it requires practice properly to
fold and turn out an omelet of this
kind. Pour the remainder Of the fill
ing round it. Seasoned chopped meat,
either plain or mixed with sauce;
peas or other vegetables reheated in
butter; faxed cold fish; oysters in a
thick cream sauce; parsley or, other
herbs chopped fine, are a few of the
many filings which may be used to
vary this plain omelet.
Cold boiled potatoes are needed for
the scallop. Cut into half-inch dice
sufficient to measure three cupfuls.
Put one tablespoonful and a half of
butter and the same quantity of -four
into a saucepan, add two-thirds of a
teaspoonfu1 Of salt and third Of
teaspoonful of white pepper, and mix
over the fire. Add gradually one cup
full and a half of hot milk and stir to
thick smooth sauce. Fill a baking
dish with alternate layers of potatoes
and sauce. Mix one scant cupful Of
fine stale bread crumbs with one
tablespoonful Of melted butter, spread
over the top and bake in a quick
oven until Drowned.
Contrary to popular notion pop
overs require a moderate instead of a
very hot oven. The batter is beaten
as little as possible, and the slow
heat puffs out the slightly beaten eggs
until the center of the perfect pop
over is quite hollow. Break three
eggs into bowl, beat with fork
just enough to mix; add one pint of
milk. Gradually pour a portion of
this into one pint of flour mixed with
one-half teaspoonful of salt, stirring
to a drop batter. Beat until smooth,
slowly stir in the remainder of the
liquid, and pass the thin batter thru
a fine sieve. Pour into buttered cups
or muffin pans until three-quarters
full; place in a moderate oven. They
will need about forty minutes, and
when done will feel light as feather
when weighed in the hand.
There is a diversity of opinion with
regard to the merits of filtered and
boiled coffee. Each has and always
will have it's own adherents. In any
case the water must be freshly boiled :,
| water which has stood over night in