Bryan morning eagle. [volume] (Bryan, Tex.) 1898-1909, 1907-03-26
THE TASTY 0MELE7
PROPER METHODS or COOKING
AND SERVING.
Must Be Placed on the Table - Soon
- Prspsred--some Other Time
Iy Hints on the Cooking
Of Eggs.

A lesson on the cooking OF eggs
In timely at this season. especially on
the preparation Of plain and fancy
omelets. An omelet should be served
the moment II is made: 80 before
starting To make II be sure that every
thing else II ready. stand the plat
ter on the back OF the range and have
ready whatever garnishing you intend
10 use.
French omeiet.
Eggs. four: salt. one half 20 three
quarters teaspoonful; water. four tn
blespoonfuls; pepper. a few grains'
butter. one tablespoonful
Sprinkle some salt into the omelef
pan and rub for moment with n
piece OF paper When this Is done
the omclet Is less likely to stick. Place
the butter In the pan. Break the eggs
into a bowl. add salt, pepper and wa
ter and beat slightly q. g.. until the
whites and yolks are mingled. Take
the pan with YOU to the range and
have conveniently near bowl and
palette knife. Melt the butter. but
do not let II brown Turn In the
eggs. shake the pan gently. and as
the eggs thicken nj the edges pull
back the cooked portions with the
knife. tipping the pan to allow the
uncooked part 20 fiow toward the
edge The omelet should slip on the
pan when the latter is shaken with
out sticking anywhere. When creamy
all through roll Il up. folding toward
the side of the pan opposite the han
die. Turn the omelet on to the cen
ter OF the hot platter. garnish. and
serve Immediately. Fancy omclets
may be prepared by spreading over
the plain omelet before II Is folded
finely cut parsley. grated cheese.
chopped ham OF other cooked meat. or
chopped vegetables. This Is a good
way 10 utilize leftoyers. as almost
any cooked food may be used Have
the iilling hot when put into the
omelet
Omelets are pulled MP by the steam
the water added 20 them II allowed
to stand until this steam cools u
viii turn 10 water. soak into the ONE
let and make II heavy.
To break an egg. hold II In the left
hand and crack the shell by striking
Il sharply with n knife: then put your
thumbs together at the crack and
gently break the shell apart To sep
Arate the yolk from the white. hold
the egg upright while breaking the
shell. SO that the yolk will remain
In one.half OF the shell: pour the
yolk from one piece OF shell TO the
other several times. letting the white
run over the edge into a bowl or
plate. When using several eggs.
break each singly into a cup or sau-
cer and examine II before adding 90
the rest
Eggs are added differently to dif.
ierent mixtures. We speak OF beat
Ing them. stirring them and folding
them. Yolks should be- beaten In a
bowl with a fork OF an egg heater:
whites are most easily beaten on a
platter or deep dish with a fork OF
wire whisk. Whites are beaten stir
when knife cut made In the mass
does not close; dry. when the gloss IL
gone from them and fiaky bits fiy OF
a. you beat 4 IS are beaten slight.
ly TO mix the white and yolk; tn
light. to entangle air In fine bubbles
In the albumen To beat. carry the
fork or whisk swiftly through the
material. fitting the dish so that the
material viii 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 II over: repeat un-
III thoroughly mixed. Never stir eggs
after beating or folding. because you
are then breaking the air bubbles that
you have cntangled.