The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-04-01
Table Talks.
BY Jeanette Boyer, Home Service Dent.
Royal Milling Company

GOAo GOENAEg DGUEaa !
Royal Milling Company
OMELETS-SPRINGTIME ARTISTRY
IN the spring a housewives fancy lightly
turns to thoughts Of eggs.
I'd, dull, uninteresting, prOsy. Oh. stuDid
1901! why think of eggs in the springtime
and romance?
But the poetic housewife sees life and
creation in the orange sun with its IimDid
haIO which energies from the milky shell
into her mixing bowl. TO her mind the
and mystery. All things golden are for
shine.
Thirty cents a dozen, madame" saws
the grocer's voice over the telephone. The
COOK artiste's heart jumps, and visions of
HuHy sponge cakes, snowy eringues, little
chevy macaroons and golden Omelets, ten
derIy puhed, dance in her mind.
Ot the Omelets, misunderstood and neg
lected among egg dishes, would / write,
ana OF those the pun varieties in particu-
lar here is one dish of which cook books
40 not tell the whole story. So skillful, so
l0Vlng must be the attention which is given,
that a perfect Omelet is indeed a rarity of
the American luncheon or supper table
winch should be its true home.
Many of us know too intimately the sad.
depressed, tenacious type. If we are for
tunate, the Semi-cheerful Omelets have been
our worst OfenseS. But these are ONLY moor
cousins begging relationship to royalty.
There is no c~ringing Of the Queeniy ONE
let. Its delicate swell matches the swelling
VI NnG uOuSGWlLG = prize as she sets before
the master her artistic creation. The Omelet
IS tenderIy, gently pulled, unlike the blat-
anu masculine pun Of the stiff pOpOver
shells. 1t is exquisite, feminine, with re-
fined c%onceit, sensitive. 1t is baked frOth.
golden foam, fixed and edible, gathered
from an orange sea at sunset.
Inc creation of a perfect Omelet, as Of
many art productions, is after all simDle TO
her who would eagerly and carefully learn.
Allow one egg for each person, and perhaps
one for the pan or an unexpected guest.
I IN nnnh q nnn knhInn.aA-
pinch of salt and enough butter to literally
grease the frying pan. The following
: recipe is an omelet for one person, which
IS to be multiplied as many ines as you
have people to serve.
5 Omelet for One
tbsp. butter. -
A cook book would tell you as much as
: the above ingredients but / hope the fol-
: lowing, directions will be a true guide to
-; triumph.
! Put the butter in the frying pan, and
place the pan in your oven, so that it 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
= place in separate bowls. Beat the whites
: until a little frOthy, then add the water
and salt to them. Continue beating until
the whites are exceedingly dry, and are SO
: stiff that they will not fall when the bow
is turned upside down.. Then beat them q
. little longer to be very sure they are beaten
enough.
rake DeaUer from the DOWl and beat the
= yOlkS. Then with a knife, or a Spatula, OF
a fiat spoon (spatula most preferable) fold
the yOlks into the whites with a real cut
u ting down through the mixture and folding
over method. Fold the yOlks in quite
thoroughly so that the mixture has a uni
= form color.
g Artists differ in their ways of cooking
Omelets. Some cook them over an OpeI
fire for fifteen or twenty minutes until tn,
Omelet is well putfed and brown under
u meath. Then they put them into a mOder
ate oven, $50 degrees f., or let them cool
n on top and brown. The Omelet is lone
when it is smooth and brown and will no
stick to the finger when touched.
A more satisfactory way, however, is t.
) bake the Omelet in the oven the whole tim
of cooking, and is less trouble since tn
n Omelet must finally go in the oven anyway
- Bake in a slow oven. Be sure to have tn
serving plate hot, and serve the Omelet i'm
mediately. Omelets will shrink a little, bu
II properly made Will not wilt entirely, an
will hold up for as long as an hour.
One Of the tests for a good Omelet is t
look at the bottom Of 1t. If there is
lcOmpact layer Of egg there, your hand /
not yet skillful enough. Either the egI
81 whites were not beaten long enough, o
the yOlks not folded in well. Practice /
n necessary for perfection. The heat Of tn
oven must not be too great, since egg
"a tougher with Ugh temperature. Shrink
u ing and whiting happens because the Omele
Re is done on the outside and not on the in
Is side.
IS A delightfully."- tender Omelet may be mad
by adding part acid for the water, since /
is true that acid makes eggs tender. LemOl
d. Juice can be substituted for one third o
the water and you viii enjoy, the lemol
flavor. Or use strained tomato juice for tn
L entire liquid and again the product will b
2, more tender with a pleasing new flavor
a The tomato omelet will have a richer col
{, Ored crust.
D. Surprise Omelets
he At this time Of year many housewife
are looking for delicious Lenteh dishes
Mothers, knowing how rich eggs are 4
vitamins and irOnS are anxious to includ