Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-13

ITO the average cook an omelette Is
simply eggs. salt, pepper and put
4 ter. in combination with a hot skill
let. To those who eat the omelette 1t IS
well known that it is of all dishes the
most uncertain. One may draw a prize
in the shape of tender, delicate creamy
omelette favored to a turn and tempting
to the last degree, or it may be tough
and leathery, solid and tasteless, a most
unappetizing blank While it takes lit
tie practice to make perfect omeiet'e'
there Is no excuse for failure. All you
need to know are the steps IN the
process of making.
The first essential is to have a per-
eectly clean and smooth pan. 1t is well
TO have a pan kept for this purpose
alone. 1t must never be washed or
scratched in any way. When done with,
rub it well inside and out with pieces
of soft paper until clean, then rub with
a dry cloth.
Have everything ready before beginning
to COOK an omelette, as it will not keep
We'll while waiting. 1t is better to make
several that are small rather than one
large one, using only three or four eggs
in each TO make a French omelette.
beat the eggs just enough to break them.
he rule is twelve beats to three eggs.
Add half a teaspoonful of salt. dash
OF pepper and half Il teaspoonful of but
ter, broken into small bits. teaspoon
full of milk may be added if desired.
Have the pan hot but not scorching. Let
the butter run evenly over the pan, but
not brown. Turn in the eggs. Break the
cooked surface of the eggs quickly-with
knife or fork. so that the egg from the
top may run to the bottom. and cook or
draw the egg from the sides of the pan,
letting the cooked part run under. This
must be done quickly SO that the surface
will not be uneven. In shape it should
be high at the center and pointed at
the ends. While cooking. few drops
OF vinegar in the edge of the pan, let
ting 1t run around the omelette, gives a
touch of delicious tenderness. When
the omelette is cooked and the top still
soft. tilt the pan, slip a knife under the
edge and carefully roll the omelette tC
the center. Let it cook long enough to
firm any part that may run out. If the
color is not right, add a little butter and
let It run under and slightly color the
omelette. GarniSh with parsley, OF place
IN the center chopped parsley, cheese
Tuit jelly or meat. Serve at once upon
d heated platter.
Spanish Omelette.
For the sauce heat two tablespoonful o.
butter In the frying pan, add one table
spoonful of finely chopped onion, si1
| olives chopped fine. one-half a green pep
per chopped fine, and fry a few minutes
Add one and three-fourths cup of stewet
and strained tomatoes, and cook until the
moisture has nearly evaporated Add one
| tablespoonful of sliced mushrooms anG
one tablespoonful Of capers with salt anG
pepper. In another pan make the ONE.
lette, tor which you will require four eggs
three tablespoonful of hot water, one
teaspoonful of butter and salt and pep.
per to taste. Beat the yolhs of the eggs
until thick, add salt. pepper and water
and beat in the whites until the mixture
is stiff. Melt the butter in the frying
pan and pour the egg into it, Cook until
| it sets and is brown underneath Put d
spoonful of the sauce in the CENTER folG
the omelette over this and turn it out
on a platter, then pour the rest Of tbs
sauce over and around it.
Bread Omelette.
One cup of bread crumbs, one cup OF
sweet milk, six eggs. salt and pepper te
taste. Mix the bread crumbs and milk
and let stand together over night. II
the morning beat the eggs well, mix with
the bread crumbs. add the salt and pep.
per, and bake in a buttered pan in a ho
oven. Serve with a tomato sauce made
butter in a saucepan. When melted, stil
into it two tablespoonfuls OF -four, ane
when this is a smooth paste. stir into it {
cup Of strained canned tomatoes, add &
little grated nutmeg, and serve hot witt
the omelette
Rice Ome1ette.
The addition of rice to an omelettt
makes the use of fewer eggs possible
One egg for each person will be sufficient
Beat the eggs well, add half a cup OF
cream or milk; beat in a cup of rice. anG
pour the whole into a skillet containing
butter or bacon drippings. When the
egg is well set throughout put the
omelette on a platter and garnish with
lettuce or parsley. If you serve pacor
with the omelette. lay the slices across
the heaped-up omelette.
Potato omelette.
Cut cold boiled potatoes into dice a
quarter of an inch square. Mix their
with enough white sauce to moisten well
Place a tablespoonful Of butter in a fry
ing pam When the butter is hot put II
the potatoes, and saute them unts
Drowned on the bottom Loosen from the
pan and turn them like an omelette on u
a fat dish This preparation could also
be put in a baking dish, sprinkled witt
| crumbs or grated cheese, and then b.
| nut in the oven to brown, after which i
NAV be served in the dish in which i
| was prepared.
Oyster Omelette.
Take one-half cup of oysters without