Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-25
In the Kitchen

LII LIE A1tCucu-
Omelets are helpful in solving the prob
lem of getting sufficient number of dishes
for the light breakfast as there is an al
most unlimited variety. To be successful the
pan should be clean and smooth. they must
be eaten Immediately. the omelets should be
small, four eggs being better than six, and
the eggs must not be beaten too much.
Plain Omelet.-Beat the yolks of four
eggs, add four tablespoonfuis of water. first
mixing one-half teaspoonful of flour in a ia
blespoonful of the water; put in one-half
teaspoonful of salt and a dash of pepper,
then gently fold in the beaten whites. Drop
one-half tablespoonful of butter into a hot
frying pan, tipping the pan so that the sides
and bottom will be thoroughly covered.
Turn IN the omelet quickly and when the
center looks dry run a knife around the
edge, then under the half nearest the handle
and fold over. Slide carefully onto a warm
platter and garnish with parsley. Serve
Immediately.
Chicken Omeiet.-Make plain ome.et, but
just before folding spread creamed chicken,
Wen seasoned, over the top. Fold and serve.
Dreamed fish, asparagus and caulifiower
can be used In this way.
Spanish Omelet.-Chop fine one green pep
per from which the seeds and stems have
been removed. two mediun-sized tomatoes,
one small onion, sprig of parsley, three
thin slices of fried bacon and five mush-,
rooms: add a tablespoonful of butter, sea-
son with salt and simmer for fifteen min
utes. Have a plain omelet made, spread
this hot dressing over the top, and fold,
then pour the remainder around the omelet
before serving
Ham Omelet.-To the yolSs of four eggs
add four tablespoonfuls of water, small
teacupful of finely chopped ham, and a few
sprigs of parsley, and beat vigorously. Beat
whites stiff and gently stir them into the
mixture. Have a tablespoonful of butter
treated In spider. pour in the omelet and
stir with fork till it becomes quite thick.
Cook five minutes over a brisk fire, fold and
serve garnshed with parsley
The Esthetic Side.-Garnishing should
never interfere with carving or serving, and
should at least have an appearance of be-
ing simple If not so in fact.
Parsley and watercress are the most prac-
teal garnishes, for they look well with al
most any dish. If parsley is not obtanable
fine celery tips may be used.
Fried Parsiey.-Use fresh. curIed, dry
parsley; have a dish of fat hot enough to
brown piece of bread in a minute. Put
the parsley into frying basket, then drop
the basket into hot fat; let 1t remain half a
minute, then lay on coarse brown paper till
wanted for garnishiag.
Eggs are used either hard boiled and
sliced, or the hard-boiled yolks may be
grated and sprinkled over around dish;
the grated yoiks are effective on spinach.
Lemons are used more for fish than meats,
such as fried oysters and lobster outlets.
They are cut in quarters and a portion
served on the plate of each person.
Paper frills for decorating broiled chops
are made by folding and fringing thin let
ter paper. then wrapping around the end
of the chop to keep the grease from coming
through.
Boiled carrots and beets. sliced with vege-
table cutters into fancy shapes, are nice for
cold meats and have a pretty effect around
a white entree.