Evening star., 1924-10-24
Cooking for Two

/. No matter how we'll planned the
daily household procedure may be.
there will arise occasions when a
minimum OF time must be taken to
prepare and serve a. meal that shall
be at once wholesome. nutritious, well
! balanced and easily served.
In such. emergencies lucky Is the
| woman who can make a good onaelet.
! for that will go far to meet all the
| requirements of the. case. If there is
/ time to whip together a cheese souffle
that with a plain lettuce salad having
! French dressing and some fresh fruit
/ for dessert will make d meal fit for a
king.
a light hand, Il dcft wrist, quick
eye and a keen sense of snaell are
what are necessary to the making O.
a good ,omelet. Not the thin, fat
leathery thing that sometimes pa sses
BY at-appetiZing name IN. this coun-
try. but long, thick. wedge Of golden
glory that results when the maker
has the necessary knowhow and uses
il to advantage.
IF you employ milk for IN omelet
use cream" is the French way. But
; far better results are to be had by
emitting milk and using a tablespoon
of warm water to each egg instead
| Separate the yolks from the whites
! Always break each egg into a sepa-
rate cup or saucer. letting the white
strain out through the broken shell,
so that II by any chance one egg
should be like the much quoted Gu
rates, good In spots" it does not
come in contact with the others and
so spoil several.
! Beat the whites first, using either
! the usual egg beater or the wire
whisk. In about 10 minutes they
ought to be stiff enough to support q
! fork or spoon standing upright, or
support whole egg without sinking.
Then with tablespoonful of warm
water for each esq beat the yolk s
until ffothy. perhaps three minutes
| The skilled cook never uses the
I omelet pan for anything. else. It is
sacred to the making of fine omelets,
and she keeps 1t so.
! Over a moderate fire place butter
the size of walnut In the omelet
/ clear bacon fat will do. When it is
bubblinS gently, pour in the beaten
yolks and let set, fitting the pan
| back and forth so that the bottom
| is evenly covered. Do not stir. When
the yolk mixture begins to simmer
| gently on top. pour in quickly the
whipped whites, let them get heated
through thoroughly. and then with
a. long-tladed, flexible knife lift the
I
of the pan, fold it over once upon
; itself, let brown e. nfiHute or two,
and then with. a. quick turn of the
wrist deity reverse the omelet and
slide it to a hot platter.
Some cooks like to add the neces-
sary. seasoning after the yolk mix
ture begins to simmer. Others say
| at table. Either or both is correct; !;
1t just depends upon individual choice
But bear In mind that a too hot fire
makes a tough omeiet.--
Following the foregoing recipe, all
most anything can be added to the
| omelet as a sauce. Tomatoes and
| onions stewed, with little mushrooms,
will make a Spanish oneiet. Aspara-
| gus tips, dicsd vegetables q. Ia Jar
| dtniere, sliced and fried green toma-
toes, shredded peppers. minced ham,
F., almost ony> Of the Ieftovcrs In the
refrigerator can be employed to help
houts an omeiet Cooked separately,
they garnish the omelet at serving.
For cheese souffie. plan to make
| the meal wait for. the soufie, for 1t
| must be served the moment it is
dcne, else it will fall and become
soggy. Separate and whip three
eggs. yolks and whites separately
Melt three tablespoonfuls OF butter
! and blend in three tablespoonsuls
of -four. When smooth, add one-half
cup of scalded (not boiled) milk. stir
| ring In one direction. Then add one
| fourth cup OF stale American cheese
grated or shaved fine, adding a half
| teaspoon of salt&and a few grains of
red pepper. Now let the mixture
cool, and: then, turn In the egg yolks,
stir. and with a knife, cut In the
stiff egg whites. Pour into a but
tered baking dish and cook in a
| moderate oven for 20 minutes. Serve
| quickly. II the oven is too hot the
souffie will rise too quickly and then
| fall and become soggy.
This recipe will also make about
/ four to six ramekins full. and cooked
| and served In the individual rame-
kin 1t makes a change often well
coined. Then. too, 1t cooks in half
the time required for single dish
souff1e. a green salad. cole slaw, or
a fruit salad goes well with this
combination.
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