Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-06
BY MRS. NJ. 4, WILSON

By MhS. NJ. "A. WlLSON
Copyright. 1879. 1y Mrs. ". 4. Wtso". All
rights reserved
THE famous cooks Of the past. as
L we'll as those of today, acknowledge
their Indebtedness to the egg; for many
dainty dishes. sauces und other deli
cacies owe their delectable lightness and
fine texture to the egg. The egg has
ever been regarded AZ a symbol typify-
ing the beginning of life +; and Old World
traditions have placed closely around
this many beautiful customs which are
part of the Easter festivities.
History tells us that to suit their
circumstances, the Jewish race were
led to adapt the egg, typifying their
departure from Egypt. and the begin
ming of life anew. and for this reason
1t was part of the ceremony used In
the Passover festival, which occurs
early in the spring. and corresponds
to the Easter. or spring, festival.
Some particularly attractive egg
dishes:
Hungarian Omelet
Peel and chop fine two Spanish on
ions, and cover with boiling water,
cooking for five minutes. Now drain
by turning in a piece of cheesecloth
skillet three tablespoons Of butter, or
salad oil, and add onions. cook for five
minutes. slowly, then add
One cup of thick cold cream sauce,
One teaspoon of pdprika
One canned pimento, chopped fine.
Mix and heat slowly while making
the omelet.
Place in mixing bowl
Four eggs,
One teaspoon OF salt.
One.hat teaspoon OF pepper.
Three tablespoons Of milk.
Beat to mix. and then melt three
tablespoons Of butter in another skillet,
and when smoking hot pour in the one :
let, lifting with Il ~patula. Cook and
shake until quite dry.s Now spread
over the prepared mixture and fold and
roll as for jelly roll |: turn on hot dish
and dust with paprika.
italian OmeIet
Chop some cooked macuroni fine.
Now place in small saucepan
Five tablespoons Of Ohre oil,
and add
T,co small onions, minced Gnc,
Tiny bit Of garlic,
One cup Of rcll- drained tomato pulp,
One cup Of finely chopped mocaroni.
Simmer slowly until very hot. Now
place in bowl
Four eggs,
Three tablespoons Of milk,
One teaspoon of salt,
One halt teaspoon OF pdprika.
Beat to mix. Then place five table =
spoons of good salad. oil in Il skillet and
when smoking hot add the eggs. Cook
until quite dry. Then spread the per-
pared tomato and macaroni mixture
over the cooked omelet. then spread over
one half cup of grated cheese. Fold
and roll as for Omelet.
OmeIet Florence Style
Prepare an omelet as for the Dutch
omelet and when ready to fold spread
with one and one half cups of WELL
drained spinach, heated in three table
spoons Of butter. Season highly. then
fold and roll and serve on hot dish.
Omelet o Ia Jardinierc
This is the omelet of the country
folks Of Brittany.
Place in small saucepan
Tuo small onions grated.
-Four tablespoons OF butter.
Oue-hdU cup of c00kedtpeds,
Three tabIespO0ns Of diced ,arrots,
Tmo tablespoons of chopped cooked
beans, -
Three tablespoons of finely chopped
parsley.
Toss and heat slowly. Now place in
mixing bowl
-Four eggs,
Three tablespoons of milk,
One teaspoon OF sat,
One-haV teaspoon OF pepper.
Beat to blend. then turn in n smoking
hot skillet, containing four tablespoons
of melted butter. and cook until very
dry. Now spread over the prepared
vegetable mixture, and fold and roll.
Turn on hot plate and garnish with
! slices of tomato dipped in -four and
fried nice brown.
Creole Omelet
Place in O small saucepan
One cup of very thick tomato pulp,
TpO grated onions,
One green pepper minced fine,
One. hat cup Of canned or fresh
cooked okrd,
Flee Tablespoons. of butter.
Simmer slowly. and cook for Ten
minutes, now place In skillet four tsblsl
7 j ~