Perth Amboy evening news., 1913-02-08

NOW h a Lenten days VIII soon De
Az here eggs and fish will prove the
mainstay of life during the ~penItentiai
seasons tor many persons Omelets
are a standby that are everything thar
is good If properly prepared. but woe
to one II they are not up TO the Gull
nary mark.
The following recipe for making an
omelet may be relied upon: Beat the
yolks OF two eggs until lemon coiored
and thick. Add two ia blespoonfuls OF
milk. a tablespoonful of salt and pepper
to taste. Beat the whites OF the eggs
until stin and cut and fold into the
yolks. out do not stir or beat. Have
the omeiet pan well heated and but
tered with a teaspoonfui OF butter huo
the sides of the pan until every Dill OF
the surface has been creased When
kissing hot turn in the mixture ana
spread evenly. Lift al once to the sioe
OF the FIRE and cook carefully. slipping
a palette knife under to keep II from
burning In the middle. Put into the
oven a minute to dry the top. then roll
over toward the right. Slip of on TO q
hot plate and eerys as quickly as pos
| sible.
To vary the omelet tablespoonful
| Of finely chopped parsley added to the
yolks when beating transforms II into
a parsley omelet. A few tablespoon
| fuis of grated corn make q corn ono
let. oysters parboiled and raine
| cooked CLAIMS chopped fnc or grated
| cheese spread over the omelet just be-
fore folding will give an oyster. clam
| or cheese omeIet,
| Other combinations that go we'll with
| an omelet are chopped onion, cold boil
| ed salmon. shredded green peppers
| chopped fine or shrimps or mushrooms.
| A double. folding skillet Is unsurpassed
| for doubling an omelet.
i There 10 a snappy dish which
makes a welcome variety At the Lenten
season. Chop t~wo-thirds OF a cupful
OF dried beef fine. stir It into a table
| spoonful OF butter in the saucepan.
mix In a cupful OF straine tomatoes, a
tablespoonful of grated cheese. half q
teaspoonful of dry mustard and a tea
spoonful OF Worcestershire sauce. Let
the mixture cook until the cheese Is
| melted and then stir in foul eggs
| Have hot toast ready and serve the
| eggs on II with thin slices OF lemon as
q garnish.
Stuffed cabbage as II is served IN
vegetarian families In a substantial
substitute for meat. A loose head OF
cabbage lie best tor the purpose Soak
! this in coid water for an hour or 80
| and then put IL IN a pot of hot boiling
water and let II stand on the back OF
the stove for twenty minutes At the
| end OF that time drain the CT bbage and
very carefully. without breaking the
lea yes. prens them a from the CEN
ter and Ali with the following mlxture:
A cupfui OF rice boiled tender a cupful
OF English walnuts. three hard boiled
eggs chopped ine. salt, pepper and .
little miucsd parsley In filing the
mixture into the e put u in BY the
spoonful. beginning with the very
heart folding the lea YES back after
every illins and spreading them thiniy
with II Then tie the head securely IN
cheesecioth and boil u IN sAited water
for about an hour. Serve with white
ga uce
There 70 . very appetizing dish made
OF kidney beans, grated ~cocoaDut.
chopped nut meat with curry a. .
seasoning and rice a. an pa nj
usnt Cook II : couple G: tablespoon