Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-04-08
90 Table Talks.,
oMELETs-sPRINGTIME ARTISTRY
by Jeannette Boyer, Home Service Dent.
Royal Milling Company

v btDl.u
Royal Milling Company
OBSERVATION-DISCLOSURES ARTISTRY
In the spring a housewives fancy lightly
turns to thoughts OF eggs.
oh, duh, uninterestIng, prosy. oh. stunid
Iooll why think OF eggs la the sprlngtime
and romance?
creation In the orange sun with its limpid
halo which energies from the milky she'll
into her mixing bowl. To her mind the
egg Is springtime incarnate, with romance
anu mystery. All things golden are for
spring, eggs, dafodils, warblers and sun
shine.
Thirty cents a dozen, madame" saws
the g~rocers voice over the telephone. The
COOK a~rtiste's heart jumps, and visions of
huHy sponge cakes, snowy meYingues, little
chevy macaroons and golden omelets. ten
derry puHed. dance In her mind.
of the omelets, misunderstood and neg
lected among egg dishes, would | write,
and OF those the pun varieties in p%articu.
lar. Here Is one dish of which cook books
DO not tell the whole story. So skiIIful. so
loving must he the attention which Is given.
that a perfect omelet is indeed a rarity of
which should be Its true home.
Many or us know too intimately the sad,
depressed, tenacious type. If we are for
tunate, the semi-cheerful omelets have been
our worst offenses. But these are only moor
W ii
There is no cringing of the queenly me
let. Its delicate swell matches the swelling
or the housewives pride as she sets before
the master her artistic creation. The omelet
IL tenderly, gently pulled, unlike the blat-
ant masculine pun of the stir popover
shells. 1t is exquisite, feminine, with re-
nned conceit, sensitive. 1t is baked froth,
golden foam. fixed and edible, gathered
from an orange sea at sunset.
The creation of a perfect omelet, rs of
many art productions, Is after all simple to
her who would eagerly and carefully learn.
ALLOW one egg for each person. and perhaps
9ne Tor the pan or an unexpected guest.
TO each use one tablespoon of water. a
pinch Of salt and enough butter to literally
grease the frying pan. The following
recipe is an omelet for one person. which
Is TO De multiplied as many times as you
Omelet for One
one egg, tbsp. water, VI tsp, salt, u
A cook book would tell you as much as
the above ingredients but | hope the fol
Put the butter In the frying pan, and
place the pan In your oven, so that 1t will
be piping hot and the butter melted when
The omelet Is ready to go In it.
separate the yolks and whites of eggs and
pace In separate bowls. Beat the whites
until a little frothy, then add the water
ina salt to them. Continue beating until
he whites are exceedingly dry, and are SO
stiff that they will not fan when the howl
= turned upside down. Then beat them a
little longer to be very sure they are beaten
enough.
Take heater from the bowl and beat the
Then with a knife, or a spatula. or
fiat spoon ~(spatula most preferable) fold
he yolks into the whites with a real cut
ing down through the mixture and folding
yer method. Fold the yolks In quite
thoroughly so that the mixture has a uni
orm color.
Artists differ In their ways of cooking
'melets. Some cook them over an open
ire for fifteen or twenty minutes until the
Is well pulled and brown under
cath. Then they put them into a moder-
lie oven, 800 degrees F., or let them cook
n top and brown. The omelet is done,
when 1t Is smooth and brown and will not
tick to the finger when touched.
A more satisfactory way, however, is to
AXE the omelet In the oven the whole time
( cooking, and is less trouble since the
.melet must finally go in the oven anyway. |
sake In q slow oven. BE sure to have the
plate hot, and serve the omelet i'm
nediately. Omelets will shrink a little. but
I properly made Will not wilt entirely, and
VII hold up for as long as an hour.
One OF the tests for a good omelet Is to
ook at the bottom of 1t. If there IL a
ompact layer of egg there, your hand is
ihites were not beaten long enough, or
he yolks not folded In well. Practice is
for perfection. The heat of the
ven must not be too great, since eggs
with high temperature. Shrink
ng and willing happens because the omelet
J done on the outside and not on the in
Tomato OmeIet
A delightfully."- tender omelet may be made
Y adding part acid for the water, since 1t
true that acid makes eggs tender. Lemon
uice can be substituted for one-third of
be water and you will enjoy the lemon
avor. Or use strained tomato juice for the
ntire liquid and again the product will be
lore tender with a pleasing new favor.
he tomato omelet will have a richer col
red crust.
Surprise OmeIets
At this time of year many housewives
looking for delicious Lenten dishes.
Iothers, knowing how rich eggs are in
Itamins and iron, are anxious to include
In their children's diets. Sometimes
nexpected guests drop In for supper when
lere isn't a thing in the house" Sur
omelets are a logical solution to every
ne Of these food problems.
A simple white sauce may be poured +
yer and around the omelet, or a white
luce to which cheese Is added, or veg
ables such az peas or green string beans,
carrots, or mild favored meats or fish
oysters make a heavier dish. And great
the variety which may he folded ON the
Of the omelers for surprises. II
light be some of your last years water (,
elon preserves, or currant Jelly to make Z =
lily omelet. Tomatoes highly seasoned 6
18th onion and peppers will make a Span Z
h omelet, and IL rice Is included with g
mato sauce. we have a Chinese omelet. 9
NSIr 49,. gn@ Il - 49, Al 49, II