The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-06-28
Omelets Plain
and Fancy
BY Amelia sulzbacher.
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omelets are elassed among the ''im-
possibilities by the average cook, un-
usual skill being considered essential
to their successful preparation. This,
however, is a mistaken idea, while in
reality there are many dishes-as
salads, cake, buildings, ETC., served as
matter Of course in many homes,
which are much more difficult to make.
With little practice, perseverance
and one or more failures perhaps, the
art of making an onelet may readily
be acquired, and once perfect omelet
is achieved, there is no end to the
pretty, toothsome and delicious varie.
ties which naturally and easily follow
A perfect smooth pan is one of the
essential necessities, as the least par
ticle of roughness will cause the omelet
to stick. Therefore it is well to keer
pan for this purpose alone, al
though and fryingpan may be used
To give extra smoothness, scour we'll
Have everything ready before COM
mencing to cook an omelet. Have the
platter heated and the parsley for gar
nishing near at hand. If sauce is used,
it must be done. meats aud vegetables
must be cooked and seasoned and
fruits sliced and sugared.
Small omelets are more easily man
aged than large ones; therefore, if neeo
ri t.
10 make several small ones-using not
more than three or four eggs for each
one than one large one. The pan used
should not be too large. as thickness is
also an essential requisite in a perfect
omelet. Serve omelets with a spoon
or fork.
PLAIN OMELET.
Separate the yolks from the whites
of three large eggs. Add to the yolks
a fourth of a teaspoonful of salt and a
dash of pepper and beat them until
hght-colored and thick, then add three
tablespoonfuls of hot water and con-
tinue beating until thoroughly mixed.
(Hot water makes more tender
omelet than cold water or milk. Beat
the whites until stiff and dry, pour
into them gradually the beaten yolks
and gently fold them in. Heat an
omeIet pan and rub it with butter on
the bottom and sides. Turn in the
mixture and spread it evenly over the
bottom of the pan. Stand it for about
two minutes where there is a moderate
heat, occasionally turning the pan so
it may brown easily and slipping a
knife underneath to keep il from
burning in the center. When l. is
slightly brown underneath, place it on
the center CRATE in the oven to finish
cooking. When a knife thrust into
the center of the omelet comes out
clean, ii is safe TO remove it from the
oven Now cut inch-length missions
on the sides opposite each other and
at right angles to the handle, run a
knife around the edge to loosen it, then
under the part nearest the handle, tip
the pan to nearly a vertical position
and with careful manipulation the
omelet may be folded over without
breaking. Place a hot dish. over the
pan, turn them together so the omelet
will fall in the right place. garnish
speedily with parsley and send to the
table at once.
FRENCH #OMELET.
Break three eggs into a bowl, add
three tablespoonfuls of water or milk,
a ferth of teaspoonful of salt and q
few grains of pepper, then beat with
a fork until well blended, no longer.
Put tablespoonful of butter int a
frying pan and when hot turn in the
egg mixture. As it cooks lift up the
cooked egg with fork, letting the
knocked run under next TO the pan
until all is of a creamy consistency.
Then let il rest on the stove for few
seconds to brown slightly underneath,
zIift to one side, slip knife underneath
and crefully roll the omelet TO the
center or fold one-half over the other.
place a hot dish over the pan, invert
them together, garnish the omelet with
parsley and serve at once.
The numerous fancy omelets are
simply notifications of plain or French
omelets obtained by the addition OF
either filings, garnishes or both, the
olditional ingredient then giving to the
,,,,alat IFS name According to the
general acceptation of the term, oy
..6lling" we mean a little of the desired
article-as parsley or Handicapped
fine. cut into tiny cubes or mixed with
q sauce and sprinkled over the surface
Of the omelet before it ia folded. al
though sometimes the filings are sddeo
10 the egg mixture before cooking
when the article is mixed with a
sauce-as green peas, maearoni or
ovsters-and poured around the omelet
II is known as a garnish.
PARSLEY oMELET.
This is made by sprinkling a htti7
finely chopped parsley over the top
before serving If the parsley is mixed
with the body of the omeiet before
cooking ii is called Green Omelet-
oaFLETTE Aux FINES HERPES.
This is the higa-sounding name given
10 the dish if. before cooking. little
onion juice. chopped parsley, cnlves
and other garden herbs are added 10
the egg mixture.
CHEESE OMELET.
This is made either by adding table
spoonful of grated cheese to the I'M
cooked mixture or by sprinkilng II
over the top before folding.
Ham, chicken, veal or other meats
finely chopped may be USED either 10y
,on,b;nino with the uncooked mixture