The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-02-23

II tnere IS Il SOOG Hre. 10 oacn g
add one teaspoonful OF cold water and
beat just enough to mix. Drop about a
half teaspoonful of butter in the hiss
ing hot pan and shake until the bot
tom is evenly creased. Season the
eggs and pour into the pan before TIE
butter browns. Shake the pan hard
over the hottest part Of the fire. using
a spatula or fork to lift the un1efpart
as it solidihes and so allow the un-
cooked portion to flow underneath.
When the center is stil creamy and
the outer part we'll set roll the omlet,
let it rest for half minute then turn
out on 3 hot dish or plate. To trans
form this to a fancy omelet place in
the center a few spoonfuls of chopped
and SEASONED meat OF vegetable. For
a sweet Or jam Omelet a teaspOonful
of sugar is beaten with the eggs, jam
dropped in the center and, after fold
ing and turning out, the omelet is
busted with sugar and, If there is time,
scored with a red hot poker.
Baked eggs form a good lunch dish
and are capable OF mary variations. A
large or small Individual dishes may
be used. After buttering something is
added to give special fiavor-it may
be onion juice and chopped parsley, a
few drops of worcestershire. tobasco
or IN sharp sauce, a few spoonfhls
OF tomato or any made sauce or mix
ture of chopped meat and crumbs.
Over this the eggs are carefully brok-
en- that the yoIk a may not be rup-
tured and the dish is placed in 81 hot
oven until the whites are set.
For those who live on or near the
shore oysters are invaluable. when.
procured on the half Shell a bit Of but
ter and a dash of seasoning may be
added to each when placed on a hot
pan, then they are quickly roasted in
a hot oven. They may be PANIED,
stewed, creamed or frIcasseed in a very
few minutes.
A food chopper is nowadays clasSed.
among the indispensables in kitchen
utensils. One should be chosen which
has coarse and fine cutters; which will
chop, mo- mash, all sorts of things
including meats, vegetables, dried
bread and nuts. Meats passed through
the coarseSt cutter cam be added to a.
thick hot sauce and served garnished
with. green's or toast points az a ra-
govt. When mutton is used add a.
spoonful of current jelly to the sauce:
should no tart jelly De on hand use
lemon juice or a little vinegar. An
other pleasant addition is a small tea
spoonful of curry powder or, when.
in season. a little finely diced cucum
Der.
When cold meat is in presentable=
shape and lettuce Or otfIer greens can
be had cut it quickly in pieces and
marinate with a French dressing. II
will be improved if it can stand for
a while but if rot arrange it on the
salad green's n serve with mayOn-
naise OF a second portion of the same
dressing.
Possibly both fresh and canned meat
is altogether lacking, bit there are
some cold vegetables on handsome
'eauE lower, parsnips or carrDts. Put OF
h Tying kettle and make some frit-
ter batter .Ih one egg, one quarter
of a teaspoOnful of salt, enc table
spoonful Of melted shortening and one
teaspoonful of baking powder to each
cup1ul Of -four. When without eggs
Increase tie amount Of baking pow
der. Should b vegetables be small
as pas-Or mashed, or in such shape
They must be stirred In use sufficient
milk or cold water to mix to a thick
batter, when large-such as caHsifow-
er-nake the batter thin enough 10
un. Add the vegetables { the thick
batter with more seasoning If needed
and drop by small spoonfuls into the
fat, which should be smoking hot
and cook until brown; Or dip Zach
piece in the thin batter urfi1 coated
and cook in the fat. Slices of hard
boiled egg, pieces of cold fish, raw oys-
tiers; chopped CLAIMS; these and a doz-
en- other things may be used with this
fritter batter mixture. 1t can also be
utilized as a dessert by stirring in q
spoonful of sugar and a handful Of
chopped fruit, seeded raisins or shelled
nuts; or by dipping into the thinner
batter sliced fruits Dr. small pieces Of
cake. When cooked the sweet fritters
are rolled In powdered sugar before
serving.