The Alaska citizen., 1916-08-14
APPLYING WAYS WITH EGGS

the purposes ana De sure lhal tue knifeblade is hot. Dusted then with minced parsley pepper and salt they were set in one of those gra vies or sauces favored with onion. but they were never what one might call bare eggs.
 If to try them. requested that .ho egg be brought me boiled sim ply in the shell it came almost with protest. it might seem. hut rolled in a small hot napkin, and placed on a silver dish that shonc as fl caught the morning sunlight; no Giugy silver but bright and pol ished clean as the new day. con tribution to that ceremony with which foreigners invest their meals and dignify the process of eating into a function. further evidence of that infinite care and pains which aas been called genius.
 Again, in the preparation of one lets how they do excel, It was in Antwerp that I first tasted an one let in all it's perfection, and so l tried the French chef with request for one: nor did he fail me Served to me in Antwerp. for breakfast it was small, not big enough to friehten a critical, before breakfast appe tite rasped by travel and sightsee
 Ing on the previous day. l. was lIght, but not too light with that white of egg fluff which is so ab- solutely unsatisfying for breakfast and too suggestive of souffle to be eaten in the morning, and il mad been cooked on gridGle, not in a skillet and rolled over and over into perfect shape for just one person
 He gave me these individual one lets in many forms. The eggs. found, had been beaten separately and then the two portions thor oughly incorporated one with the other Sometimes there were chick en livers minced fine and folded into the rolls Sometimes, sliced kidneys. now and then sweetbreads or mushrooms. Again. t would be Spanish omelet with tomatoes stewed to thickness wherein were thin slivers of sweet red peppers tluffles, onions and spices. Some times it would be minced Shves and olives and capers beaten into the egg mix ture. adorning it on the outside after cooking; the whole set in its crown of crosses; and sometimes it was sweet omelet
 This sweet omelet was a poem
 It was a plain omelet, the griddle being greased with the usual lard and butter combination, no foreign flavors of smoked pork or onion therein Folded into it was a cur rant jelly, or a strawberry jam, or | a plum conserve, or even an orange marmalade-this last. with it's bitter tang, absolutely delicious It was dusted with powdered sugar as it lay upon the hot dish and a red hot shovel or iron plate held above it for a few moments in order that the sugar might brown deliCately orisply II was served either with or without a sweet sauce favored with dash of cOgnaC, or any li- quor one prefers, and that subtle hint of nutmeg or mace. which, while not in itself a flavor, as no spice pretends to be, but the medi- um for bringing out finer flavors of other things, harmonized the whole l into perfection for the palate; and above all things it was hot This is the first law of omelet service heat, bubbling, sizzling heat
 On the continent of Europe, es- pecially in France. they understand that food to be palatable must please every sense, must make it's appeal to all of them The eyes first, then taste and smell, and that it must be accompanied with that which is agreeable to the hearing And is l it not here that we Americans fail most often? Food should never be eaten in glum silence, or when the mind is troubled or despairng; but savored first with the appreciation of the eye, then the thankful heart which seeks expression. After this, 1 it is apt to take care of itself and make itself blessing to the par taker.-Jane w. Guthrie in McCall's.