Evening star., 1921-06-17
Health and Thrift i'm the Home
Beat for one minute and fold in tho

i.s;. nsst for one minute and fold in tho
Green Psa omelet-Havs ready two
sndS snd ss. o. feesh green PEGS. shelled
son, then break four eggs into q bowl,
peat lightly with q fork. just enough
20 mix the whites and yolks. Put one
seoiespoonful Of butter In pan: when
melted, but not brown, turn In the
sS.I;n s COOK carefully over hot IRE.
VII not stick or burn. and with q
snin. bladed knife lift the edges. al
loWlng the uncooked portion to run
9naerneath. when the omelet IL hrm,
oIt not overlooked, sprinkle with
~ ~ snd pepper. add some Of the peas,
nlsn with tho remainder Of the peas
And some parsley and serve at once.
iomato and Green Pepper Ome-
iet-Put IN q small saucepan one
teaspoonful Of butter. When melted
part Of tomatoes, with a teaspoonfui
OF green pepper chopped fine. Cook
three minutes, season with salt and
pepper. mix with three eggs and
peat Tor one minute, then cook and
fold over.
Mushroom omelet.
Peel. wash and dry an eighth of a
pound Of mushrooms. cut in thin
spoonful Of butter and cook for three
minutes: add to three eggs. season
with salt and pepper. Beat for one
minute and cook.
Potato omelet.-cut some cold
boiled potatoes into dice a fourth of
enough white sauce to moisten well.
Place tablespoonful Of butter in
a frying pan. When the butter Is
hot put in the potatoes and saute
them until brown on the bottom.
like Hm an omast shs an,o pan ana nat s.h snsn
This preparation may be put in a
dish. sprinkled with crumbs
or grated cheese. and then be put
In the oven to brown. after which
they may be served in the dish in
which they were prepared.
Eggplant Omelet-Add the mashed
pulp OF a small eggplant to one me-
dium sized onion. chopped fine and
Drowned In butter. and one cup of
tomatoes. Season highly with red
pepper and salt. spread on the omelet
Herbs and Egg omelet.-Put in
saucepan one teaspoonful of butter.
half teaspoonful of chopped green
onions and cook for two minutes
Add one teaspoonful Of chopped pars-
such as chervil. chives or tarragon.
Add to four eggs. season with salt
and pepper and beat for one minute.
When cooked Rarnish with parsley.
Baeon and EgE OmeIet.
One tablespoonful Of bacon cut in
small dice shaped squares and one
tablespoonful Of bread cut in the
same way. Place in a frying pan
one teaspoonful Of butter. in which
place the bacon and cook for two
minutes. Add the bread and cook
for two minutes more. Add to
three eggs a little salt and pep-
per. beat for one minute. serve with
a few slices Of broiled bacon placed
around the dish.
Baked Ham Omelet-Beat the
whites and yoIks Of four eggs sepa-
rately. To the yolks add butter the
size Of a walnut. a pinch OF salt and
one cup of ham boiled and chopped
fne. Make a smooth paste of one
heapinG teaspoonful Of -four and
little milk. and gradually add the
remainder OF three-fourths cup of
milk and the we'll beaten whites of
the eggs. Pour the mixture in a
hot. well creased pan and bake in
the oven about fifteen minutes
Baked Bread Omelet-Take one
cup of bread crumbs. one cup of
sweet milk and six eggs. Soak the
bread crumbs and milk together
overnight. Beat the eggs thorough
ly. mix. have ready hot buttered
pan. bake in a hot oven and season
when served.