Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1913-07-05
SOME DAINTY OMEIETS
DELICIOUS VARIATIONS THAT
ARE WORTH TRYING.
Housewives Who Are PerpIexed to
Add Variety to Table At This Sea
son VIII Find Relief In These
Suggestions.

Many delicious variations can be
made with the plain omelet as point
Of departure sardines broken up and
mixed with lemon juice and melted
butter, anchovy paste. teaspoonful
mixed smooth with two tablespoonfuls
Of melted butter: grated cheese OF
any kind. a cupful Of cooked oysters
finely minced, chopped parsley, as
we'll as any bits OF minced meat, ham,
kidney. chicken, liver. sausage. cooked
bacon, all these additions are worth
while
A delicate change from the plain
kind is the omelet a la creme. For II
make a cream sauce and mix half a
cupful with the six-egg omelet be.
fore cooking. Spread the same amount
OF cream sauce on half of the omelet
before folding It. This sauce should
be moderately thick, made with cup
full OF milk and two tablespoonfuls
each of butter and -four
Blazing omelet is plain omelet
over which little rum or brandy is
poured The alcohol is lighted as
the omelet is sent to the table and
as soon as It has burned off the ONE
let should be eaten.
A well-made and we'll seasoned
Spanish omelet is a lunch in itself.
Melt tablespoonful of butter in a
saucepan, add an onion chopped fine.
six mushrooms and one red and one
green sweet pepper cut in small
pieces. Cover and cook slowly for
twenty minutes. Make a plain omelet
from six eggs, turn it on hot platter
pour the Spanish sauce around it and
send at once to the table. Spanish
omelet is sometimes made by Ameri-
can cooks from stif1y beaten eggs, the
yolks hardly mixed with the whites
even after they are cooked.
Quaker omelet is a good one for a
at all. To make 1t beat four eggs un-
til they are well mixed. Soak half
pint, cupful, of bread crumbs in half
pint of milk until the crumbs are
soft and then add the eggs and beat
with an eggbeater until the bread is
blended with the milk. Season with
salt and pepper and pour into creased
pie plates. Bake In a quick oven and
serve from the dish In which it was
cooked.
A delicious and nourishing omelet is
made In Denmark, where the nutritive
value OF dairy products is realized and
where. too. eggs never reach the price
If train fares. A Danish omelet has
,ream sauce OF three tablespoonful OF
butter. three OF flour and two cups of
milk. In the meantime break maca-
'oni into one inch lengths and boil 1t
sailed water until 1t is tender: then
Train it. When the cream sauce is
;ool add six egg yolks. two at time.
beating the mixture five minutes after
zach yolk addition. Beat six egg
whites stiff. fold them into the yolk
mixture, sprinkle with pepper and salt
md pour the omelet over the macaro-
II. which has been arranged on the
lottom of buttered baking dish. Bake
he omelet in a steady hot oven for
20 minutes and serve at once. Beaten
)utter is used in Denmark with this
lmelet, which is simply butter
,reamed with a fork or spoon and
blended with a taste of sugar.
Sweet omelets are made by adding
teaspoonful of powdered sugar to
iix-egg omelet before cooking and
ipreading the omelet with fruit. Jam.
ELY or preserves before turning. The
,uyaaf QhOuld NOT he fhfckIV onraad on
Is it should furnish simply a sugges.
i've flavor, not make the omelet a rich
lessert.