The L'Anse sentinel., 1907-03-30
THE TASTY oMELET
PROPER METHODS OF COOKING
AND SERVING.
Must Be Placed on the Table az Soon
as Prepared-some Other Time
Iy Hints on the Cooking
Of Eggs.

A lesson on the cooking of eggs
is timely at this season, especially on
the preparation of plain and fancy
omelets. An omelet should be served
the moment 1t Is made; so before
starting to make 1t be sure that every
thing else is ready. Stand the plat
ter on the back of the range and have
ready whatever garnishing you intend
to use.
French Omelet.
Eggs, four; salt, one-half to three
quarters teaspoonful; water, four ta-
blespoonfuls; pepper, few grains;
butter. one tablespoonful
Sprinkle some salt into the omelet
pan and rub for moment with a
piece of paper When this is done
The omelet Is less likely to stick Place
the butter in the pan. Break the eggs
into bowl, add salt, pepper and wa
ter and beat slightly Il. e., until the
whites and yolks are mingled). Take
the pan with you to the range and
have conveniently near bowl and
a palette knife. Melt the butter, but
do not let it brown. Turn in the
eggs, shake the pan gently, and as
the eggs thicken at the edges pull
back the cooked portions with the
knife, tipping the pan to allow the
uncooked part to flow toward the
edge. The omeiet should slip on the
pan when the latter Ia shaken with
out sticking anywhere. When creamy
all through roll 1t 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 omelets
may be prepared by spreading over
the plain omelet before 1t Is folded
finely cut parsley, grated cheese,
chopped ham of other cooked meat, or
chopped vegetables. This Is a good
way to utilize leftovers, as almost
any cooked food may be used. Have
the filling hot when put into the
omelet.
Omelets are puffed up by the steam
from the moisture in the eggs and
the water added to them. II allowed
to stand until this steam cools 1t
will turn to water, soak into the ONE
let and make 1t heavy.
To break an egg, hold It in the left
hand and crack the shell by striking
it sharply with 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 bowl or
plate. When using several eggs,
break each singly into cup or sau-
Ger and examine it before adding to
the rest.
Eggs are added differently to diff
ferent mixtures. We speak of beat
Ing them, stirring them and folding
them. Yolks should be beaten in a
bowl with fork or an egg beater;
whites are most easily beaten on
platter or deep dish with a fork or
wire whisk. Whites are beaten stiff
when knife cut made in the mass
does not close; dry, when the gloss is
gone from them, and flaky bits fly Off
as you beat. Eggs are beaten slight
ly to mix the white and yolk; till
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 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 it over; repeat un.
til thoroughly mixed. Never stir eggs
after beating or folding, because you
are then breaking the air bubbles that
you have entangled.