Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-23
Sold and applied By
II. G. Whslan, HOS r 81. NV.

of the pan opposite the handle Turn the
omelet ON TO the center of the hot platter.
garnish, and serve Immediately. Fancy
Omelets may be prepared by spreading
over the plain omelet before it is folded
finely cut parsley, grated cheese chopped
ham or other cooked meat. or chopped
vegetables. This is good way to utilize
leftovers, almost any cooked food may
be used. Have the filling hot when put
into the omelet.
Omelets puffed up by the steam from
added to them. If allowed to stand until
this steam cools it will turn to water, soak
into the omelet and make 1t heavy.
To break an egg. hold it in the left hand
with a knife: then put your thumbs to-
gether at the crack and gently break the
shell apart. To separate the yolk from
the white, hold the egg upright while
breaking the SHE'LL that the yoIk will
main in one half of the SHE'LL pour the
yolk from one piece OF shell to the other
several times. letting the white run over
the edge into bowl or plate. When using
several eggs. break each s!ngly into a cup
or saucer and examine it before adding to
the rest.
Eggs are added differently to different
mixtures. We speak OF beating them. stir
ring them and folding them Yolks should
be beaten in bowl with fork or an egg
beater; whites are most easily beaten on a
platter or deep plate with fork wire
whisk. Whites are beaten stiff when a
knife cut made in the mass does not close;
dry, when the gloss is gone from them. and
fiaky bits fly OF as you beat. Eggs are
beaten slightly to mix the white and yolk:
till light, to entangle air In fine bubbles In
the albumen. To beat. carry the fork by
whisk swiftly through the material, tilt
ing the dish that the material will be
Topped over at each stroke. To stir, move
the spoon steadily in widening circles. To
fold. put the spoon In edgewise. lift the
mixture and turn 1t over; repeat until
thoroughly mixed. Never stir eggs after
beating or folding. because you then
breaking the air bubbles that you have en-
tangled.
In our analysis of starchy foods we used
the iodine test to distinguish the presence
Of starch, and for heterogeneous substances
We shall use nitric acid. When nitric acid
is added to a heterogeneous substance 1t
turns the substance yellow. In the last
lesson published explaining our work tina
girls learned the different substances thaa
the egg contains and the value OF these to
the body. We can prove that the white OF
egg is heterogeneous by adding nitric acid
and watching 1t turn yellow. Pour drop
Of the acid on your finger The flesh i'm
mediately turns yellow, showing that IT is
heterogeneous This proves our assertion that
heterogeneous foods build muscular tissue.
The digestion and nutritious value OF nitro,
genous foods, treated In the nrst lesson
on eggs. is reviewed in this lesson because
these facts will have a direct bearing on
the lessons to follow.
Filet de Bass.
appears under the name of ''ilet de SOLE"
it is oftener than not the less expensive, but
almost as good, bass. Wash and wipe the
filets dry with a clean towel, trimming the
fms close to the filet with pair Of scissors.
Dust with salt and lay In covered dish
with a minced onion. the juice of half
lemon and tablespoonful finely cut parsley
and thyme. Let stand half an hour
Twenty minutes before serving wipe dry
again. dust lightly with -four. dip in we'll
beaten egg, then roll in fine bread crumbs.
When all are prepared, fry in boiling hot
lard until a delicate brown on both sides.
Arrange on a hot dish and serve with pars-
ley and lemon or sauce tartare.
German Way Of Cooking Black Bass.
For two pounds of bass cut in filets, allow
a quart sweet brown beer, teaspoonful
butter, a small onion sliced, six allspice.
bay leaf and piece OF honey cake two
inches square, grated. Put beer and fish in
the fish boiler and add salt. pepper and the
allspice Add onion. butter and bay leaf;
cook fifteen minutes, add crumbed honey
cake; cook fifteen minutes longer and serve.
Cream of Celery Soup.
Do not use the green. outermost stalks OF
celery, but those partially blanched. Wash
and scrape. and when you have the equiva-
lent of two heads cut in inch pieces. using
few of the leaves, cover with a quart OF
water or water and white stock and cook
slowly for three-quarters Of an hour. When
tender press through a puree sieve. add a
quart of hot milk and when IT reaches the
boiling point thicken with two tablespoon
fuls of -four blended with the same amount
of butter. Stir constantly until the soup Is
smooth and creamy. add a tablespoonful of
minced parsley and half cup OF cream and
serve with souffie balls.
Turkey Soup.
This is made Of the framework and other
Ieft-overs of the turkey. Put the carcass
and other bones In the soup kettle. cover
with cold water, add q sliced onion, cup
full of tomatoes. half cupful Of we'll
washed celery tops, and salt and pepper to
season.
Simmer gently two or three hours. until
the bones are clean, then strain and serve.