The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-03-17

ness, and the Ometet pan heated and
creased with butter. Everything
should be hot, and the omelet
served at once.
A delicious flaked fish omelet is
made with a half cup of flaked fish,
four eggs, n half cup of rich milk.
one tablespoon chopped parsley, and
salt. pepper and paprika to taste.
Separate the eggs. and beat the
yolks up; then add the milk. sea-
soning and fish. Beat up the whites
of the eggs until thoroughly stiff
and dry, gently fold them into the
other ingredients. Pour the mix
ture into the hot creased pan. lift
ing and turning the pan SO that it
may brown evenly, and cook slowly.
When it Is a delicate brown I'M
derneath, place the pan in the oven
a little while to cook the top of the
omelet: then fold over and turn
out onto the hot platter, and gar
nish with parsley. Serve at once.
A good French omelet Is made by
adding chopped celery, onion and
parsley to the eggs and milk. To
four eggs use a half cup Of finely
chopped celery, a tablespoon of par
sley, and one small chopped onion.
or a half teaspoon onion juice. Make
like the above omelet.
Various things may be used as
filling for omelets: these are spread
on the omelet before it is folded
over. Asparagus tips cooked until
tender and seasoned, fresh peas,
grated ham or cheese. chicken and
bacon. and such like are good
served with omelets.
Poaehed Eggs with Tomato Sauce
Make the tomato sauce by SIM
mcring together in stew kettle
one pint tomatoes. one sliced onion.
one stalk celery, half bay leaf.
few peppercorns, and cloves. Cook
for about 20 minutes; then strain.
Blend together in a double boiler
one tablespoon butter and one ia.
blespoon flour. add the tomato juice
Cone cupA and stir until smooth
and thick. Season with salt and
pepper and one teaspoon sugar.
Poach as many eggs as there are
people to serve. Pour little of the
tomato sauce over slices of buttered
toast. Place an egg on each slice,
and pour the remainder of the
sauce around it. -
Scrambled Eggs with eacon-Cut
the bacon into small bits, and fry
until crisp. If liked. minced onion
may be added to the bacon when
frying. Pour off part of the bacon
fat, and break in the eggs, and add
half cup sweet milk. Stir gently.
and cook until eggs are DONE
Serve hot on toast. The eggs should
not be stirred until the whites be-
gin to cook, or the appearance of
the dish will be spoiled.
Baked Eggs for ereakfast-Place
in n bake dish a cup of rich milk
or cream, break the eggs into this,
keeping them whole, then sprinkle
with sal. and pepper, and CRATE over
the top some cream cheese. Use
about a half cup Of cheese to six
eggs. Bake about 90 minutes in the
oven. This dish is fine for lunch
con as well as for breakfast, nice
ly taking the place of meat.
Stuffed Eggs-Boil the eggs I'M
til hard, when cool remove the
shells, and cut slice from the
small ends. Remove the yolks
without breaking the whites; in
the cavities place an oyster cooked
and seasoned with little thick
cream sauce. Replace the slices
removed from the ends. Place each
egg on round Of delicately- toast
ed bread, over which little cream
sauce has been poured. If liked, a
tablespoon of cream sauce may be
placed in patty shells, and one egg
placed in each shell instead of on
the toast. >,