The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-05-07

The omelct is q problem that not
every housewife masters, even after
study and practice. Good House
keeping In its issue for May, tells
the secret of French omelcts:
French omelcts differ from puffy
omclcts in the way Of preparing and
serving. Yet once the puffy omclct
has been mastered, there is little to
fear In the French variety, FOR II Is
really the simplest type OF all
The selection OF the proper pan
for cooking a French omelet depends
upon the way In which II is To he
served. large omclet using six
eggs should bo made either I'm the
regulation omclet pan Jr in n fry-
ing pan OF about eight inches In dl-
amoter. nut II individual omelcts
are being made-nud this is an OK
cellcnt way OF serving French ONE
lcts--thcn a small frying pan of
| about five inches In diameter Is
! best.
In making individual French ONE
| lets, two eggs are used as the basis
for each omelct, Break the eggs into
n bowl and beat Just enough to
blend the yolks and whites. Then
add two tablespoonfuls OF water
In other words as many tablespoon
fuls OF water as thorc are cggs. Also
ad onc-fourth teaspoonfui of salt.
| one eighth teaspuonful OF pepper
and u sprinkle OF paprika. MiZ
| thoroughly. II a mild flavor of gar
lie IN agreeable rub with n Glove gar
lic the inside OF the bowl into which
the eggs are broken, Likewise, add
one half toaspoonful of finely
chopped parsley if desired. Mean
while, place the frying pan over a
l,f. fan ~
butter iu 1t. 10 not have the heat
too great or the butter viii darkon
ana give disagrcoable taste to the
omclvJ Tip the pan to grease the
sides and bottom with the butter that
has melted I'm II. Into the hot, but
tered frying pan pour the umolet
mixture. Allow the omclot to cook
Tor "a few minutes uutil film oi
cooked cE, has formed on the bot
tom OF the pan Then with a spat-
ula begin at the side nearest YOU
and lit the umtlot gently at the
same time fitting the pan 50 that
. the unCuokcd egg mixture runs uu,
der the raised cooked portion, Allow
! the omclet To COX minute longer
ana repeat the titluiug process con,
= tinuv uutN all the mixture is cooked
, and the umclct Is brown on the bot
p tom, Now run the spatula aroun,
' and under the Omclct 10 loosen II
Thoroughly and then fold Il over lik,
q Jelly roll, slip II from the pan to q
? hot platter. Prepare and cook the
q number OF individual omelets de
{ sired. ana arrange on platter, Gar
| nish with radishca watcrcross ol
I parsley
4 when using the regulation omclc
Z pan for a large French omelet, us,
= three times the recipe given for Tho
| individual Omolct. or six cgEs as tht
% basis. following the Same direction
as given above for preparing thi
? omelct Meanwhile, place the omc
p let pan over low heat with one an,
e onc-halt tcaspoonfuls OF butter n
= each side Of II, Grease the sides an,
% bottoms OF the pan with the molIoI
y butter, then turn the omclct mix
y ture into one eide of the Omltt par
% and fold the other sido over on 10
,. Cook slowly i'm this position unit
70 the omClet is cooked around IN
4 edges and putfs In the center The
T loosen the edges OF the Omelot witt
!. n spatul1, close the Omclct pan, an
r turn it su that the cooked side is ol
e top, Tho omelct will continue T.
o puff and breathe" When thor
. oughly set and golden brown on IN
% bottom, open the pan, loosen IN
70 sides OF the omolet, and turn out o
v n platter. Serve at once. In usin
q a frying pan, when making the sam
q sized omeiet, follow the proccdur
p for cooking and folding as given 70
: individual omelots.
= To make French omelet particu
g larly attractive ana varied, iugredl
a euts may be added that proyid
!, flayoring or increase the nutrltiy