South Bend news-times. (South Bend, Ind.) 1913-1938, 1921-10-17
HOME MAKING HELPS
By WANDA BARTON
~EVsys4I4ns About the Hoes. Helps to MaLs On.

An egg. an Omelette pan, a good
recipe and a def wrist are the main
requirements in making successful
omelettes.
Cooks do not all agree on the
methods OF making omelettes. Some
claim no other liquid should be add
ed to the beaten eggs. Others use
a little milk or water, as the case
may be. Some cooks declare milk
toughens the omelette texture, others
that water makes IL stringy. BY
beating the eggs separately a puffy
omelette is made. and by beating to-
gether the usual Omelette results.
In serving the puffy omelette, cut
Il In halves in the pan and place half
on hot dish. the other half on top
OF II. In serving the usual Omelette,
fold over and serve on a hot dish.
II the latter is filed. the filling is
put In just before folding. Small
Omelettes are easier to make than
large ones, and il is safer TO make
two omelettes than TO fail with
large omelette improperly cooked.
The four or six egg omelette Is the
usual size
Entire Egg Omclette.
Break six eggs into a bowl, omit
ting the whites Of two. Add a little
salt and pepper and a tablespoonful
Of butter cut in little bits Beat we'll
and pour into a hot, shallow omelette
pan. in which two tablespoonfuls OF
butter has been melted. Stir with a
silver spoon one way until the mix
with a fork. draw the cooked edges
10 the center. When done. fill, fold
and brown a minute under the broil-
er. Then garnish and serve.
Omelettes with Water or Milk.
Beat six eggs in a bowl, adding
one tablespoonful OF water or milk
20 each egg; add pepper and salt
and a tcaspoonful Of cut butter.
Cook in a hot shallow pan or regu-
lar omelette pan that has two table
spoonfuls OF butter melted in il.
Liver Omelette FILLING.
Boil two large chicken livers until
tender. then chop them. fine, season
with one tablespoonful OF fried oni
ons and one teaspoonful of apple
sauce. Add a little lump OF butter,
pepper. salt and one tablespoonful
OF cream TO bind the mixture. spread
Just before folding the omelettc.
OmeIettc AUX Fines Herbcs.
Make the omelette by either Of the
above methods and add to the egg
mixture one tablespoonful OF finely
chopped chives, a little chopped
parsley and a little chopped sweet
basil or other sweet HERDS just be
fere turning into the pan.
Dreamed Onion Filling.
Prepared the creamed onions in
theu sual way. then chop coarsely
enough TO give YOU three tablespoon
fuls. Put in the onion just before
folding the omelette over. and brown
one minute on top.
Probably every reader whose eye
rests upon this article has been bored
frequently as has the writer, by
friends who persist IN showing snap
shots taken OF themselves and their
children and their friends on various
pleasure trips.
The old album was IN former days
even more valuable in starting the
conversational ball rolling than the
weather. and il had It's use, for pic
lures were an event IN those days.
But today they have ceased TO be
a novelty.
Most persons have not only the
good and clear prints, but the cloudy
ones. which have TO be explained TO
the stranger-"No, that's not Sally s
hair. that is a little bush back Of