The Virginia enterprise., 1913-04-18
SOME. DAINTY 'OMELETS
DELICIOUS VARIATIONS THAT
ARE WORTH TRYING.
Housewives Who Are Perplexed 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 a point
of departure. Sardines broken up and
mixed with lemon juice and melted
butter, anchovy paste, a 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 la creme. For it
make 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 a cup
full of milk and two tablespoonfuls
each of butter and -four.
Blazing omelet is a 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 TIE ONE
let should be eaten.
A well-made and we'll seasoned
Spanish omelet is lunch in ITSELF
Nell a tablespoonful of butter in q
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 onelet
fro1n 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 stifly beaten eggs, the
yolks hardly mixed with the whites
even after they are cooked.
Quaker omelet is a good one for a
beginner, for it Is hardly an onelet
at all. To make it beat four eggs un-
til they are we'll mixed. Soak half a
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
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
of train fares. A Danish omelet has a
cream sauce of three tablespoonfuls of
butter, three of -four and two cups of
milk. In the meantime break ulaca-
roni into one inch lengths and boil it
in salted water until it is tender; then
drain it. When the cream sauce is
cool add six egg yolks, two at time,
beating the mixture five minutes after
each yolk addition. Beat six egg
whites stiff. fold. them into the yolk
mixture, sprinkle with pepper and salt
and pour the omelet over the macaro-
nj, which has been arranged on the
bottom of buttered baking dish. Bake
the omelet in steady hot oven for
30 minutes and serve at once. Beaten
butter is used in Denmark with this
omelet, which is simply butter
creamed with fork or spoon and
blended with taste Of sugar.
Sweet omelets are made by adding
a teaspoonful of powdered sugar to a
six-egg omelet before cooking and
spreading the omelet with fruit, lam,
jelly or preserves before turning. The
sweet should not be thickly spread on,
as 1t should furnish simply a sugges-
tive flavor. not make the omelet rich
dessert.