Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1913-02-01

NOW that Lenten days will soon be
here eggs and fish will prove the
mainstay of life during the penitential
seasons for many persons. OmeleJS
are a standby that are everything that
is good II properly prepared but woe
to one If 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 colored
and thick. Add two tablespoonfuls Of
( milk. n tablespoonful of salt and pepper
/ TO taste. Beat the whites Of the eggs
| until stifr and cut and fold into the
/ yoIlts. but do not stir or beat. Have
the omelet pan Well heated and but
/ tered with a teaspoonful OF butter Rub
| the sides Of the pan until every hit OF
the surface has been creased. When
kissing hot turn in the mixture and
spread evenly. Lift at once to the side
OF the fire and cook carefully. slipping
n palette knife under 20 keep it from
! burning in the middle Put into the
oven minute to dry the top. then roll
over toward the right. Slip off on to a
hot plate and serve as quickly as pos
Sible
To vary the ouelet one Tablespoonful
of finely chopped parsley added to the
yollis when beating transforms il into
a parsley omelet. a few tablespoons
fuls OF grated corn make corn ONE
let. oysters parbollcd and drained
cooked clans chopped fine or gra;,l
cheese spread over the omelet just he-
fore folding VIII give an oyster clan
or cheese ornclet.
Other combinations that go well viii
an o.ne,ct are chopped onion, cold boil.
ed salmon. shredded green peppers
chopped fine or shr.mps or mushrooms
A double folding skillet is unsurpassed
for doubling an oncIe,
There is sr&ppy egg dish whiCl
makes a welcome variety at the LcntcI
! season chop tNO-Jhlris OF 4 cup.u
OF dried beef fine stir II into a table
! spoonful or butter in the saucepan
mix in Il rupfuI Of strained tomatoes.
tablespoonful of grated cheese. haif
tcaSpooEfu. of d-y mustard and tea
! spoonful OF Worcestershire sauce. lie
the mixture. cook unit! the cheese i
( melted and then STIR in four eggs
Have hot toast ready and serve ia
eggs on il with thin slices of lemon d
| a &aTnsSh.
Stuffed cabbage as It is served Il
| vegetarian families is a subs tan Tia
SUBSTITUTE Tor meat y loose NtaN n
cabbage is best for the purpose Soa
this IN cold water for an hour or $
and then put il N a pot OF hot boiliu
water and let 1t stand on the back G
the stove for twenty minutes ~ tn
end of that time drain the cabbage an
very carefully. without breaking IN
II leaves. press them back from the cen
5 ter and III with the following mixture
- \ cupfuI OF rice boiled tender CupfJ
= of English walnuJs. three hard bo!Ie
eggs chopped fine salt. pepper and
r little minced parsley. In dlung IN
y mixture INTO the head put il in by tn
K spoonful beginning with the YER
heart. folding the lea yes back ate
j., every filing and spreading them thul
., with II. Then tie the mead securely /
g cheesecIoth ana boil y IN sllted wate
~ for about an hour. Serve with whIt
sauce
There Is a very appeti2.ng dish mad
of kidney beans. grated Cocoauu
chopped nut meats with curry as
seasoning md rice as an acC0npan
menL Cook IN a couple OF tablespoon