The Washington times., 1905-07-28
ABOUT OMELETS.
A Few Tasty Recipes for Making This
Dainty Dish.

Ddlnty OiSlAs
IF vo,1 have mastered the art of max
ing omeIets il is very easy to vary
Them and at the same time practice a
very dainty economy. For instance, say
that you have a little curry sauce over
lit needs only two or three spoonfulS),
roughly chop few shrimps or praWns,
heat them in the curry sauce, which
for this purpose should be rather thick,
and slip this ragOut into the omelet as
Won fold 1t over for dishipg. You can GO
the same with the remains Of hash,
rnInce, frfcasseed chicken, hsh, etc. al
ways remembering to mince the meat
or fake the fish finely, free from skin
or bones, so that the filing can be
eaten with q fork. Vegetables. again,
such as asparagus points, green peas,
artichoke bottoms cut into dice, cucum-
Der. etc, heated In a little good white
sauce and seasoned 10 taste. make ex-
ceIlent filings for Omelets. Then, again,
take one or two artiChoke bottoms, cut
them into dice, with some cooked mush-
rooms, heat these in rather thick to-
mato or hollandaise sauce. as you
please and use for a filling for an ON
elet A favorable French oInelet is the
omelette du lard, for which you cut
about one ounce Of bacon into dice, fry
cooked, pour in the egg mixture, stir
ring il gently together with fork,
and cook in the usual way in the bacon
fat This can, OF course, be cooked in
butter If you like. but the proper way
is III the bacon fat
Cheese Omelet-This is simply made
by adding spoonful of finely grated
GruyeTc or ParmeSan cheese to the eggs
as prepared for their plain or fines
herbes omelet, and finish off In the usual
way Or an ounce or two Of cooked ham
cut into dice or shreds. and tossed till
lightly Drowned IN butter, can nave the
ordinary Omelet mixture poured lightly
on il, and be finished in the usual way.
Remember, sweet OmeletS can be made in
the same way, only Seasoning with sugar
instead Of pepper and salt, and slipping
in at the last two or more spOOnfuIs Of
Jam or jelly Just IS you fold it over, be-
ing careful to heat the jam little be-
fore adding it TO the omelet.
French Omelette Au RhUm.-This is
made like a plain. sweet Omelet. and.
when ready, turned on TO 4 hot dish.
busted freely with caster sugar, half q
glass of rum being poured round Il, set
aHght. and served when blazing. If pre-
ferred Kirschwasser may be used in
stead Of rum, with excellent effect. This
VIII probably enable you 10 vary your
omelets pretty considerably.
Sweet Omelet.-This is made absO-
! Iutcly in the same way as the oTdi-
nary saVOry OEaelet save that sugar is
used instead of pepper and salt. Try
:
whole eggs into basin, and stir into
them lightly about one teaspOonTul OF
s,fted sugar, and either Il few drops of
amy essence or Il teaspOOnful or any
liquor to taste. Beat this all lightly To-
gether till thoroughly naked; then dis
solve in pan one ounce OF butter with
one-half ounce extra for each egg over
! two and allow this to frOth up well
So rs cooks say, 10 ''fr1tter' in the
/ pan, when you pour in the sweetened
! and favored egg mixture, End let this
] IL IL g.rr
/ over a clear. glowing. but not fierce fire
! till "a film OF cooked egg has formed on
/ the under side; nov lift the edge OF the
/ omelet with a palette knife, If handy
or an ordinary bro9ad-hladed knife. Il
/ not. and if a puff or two of steam
! escapes ut this point, tilt the pan so as
| 10 let as much of the sim liquid egg
as you can run under the Omelet re-
! poatiug this process until there is no
/ liquid left, when you slide the omelci
/ out of the pan on 10 The dish, folding
/ il over as you do SO. SCI wing it at once
/ with a good dust Of plain or favored
sugar.