Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28

or all methods of egg preparation
the omelet is the most versatile
There are omelets for breakfast lunch
con and informal dinner. The eggs
may be combined with meat or cheese
for hearty dish, or they may, in rom
bination with fruits, be dainty enough
Tor a dessert.
Omelets fluffy and omelets fiat are
made OF the same ingredients, namely
one or two eggs for each person, one
tablespoonful of milk for each egg and
salt to taste. Beat the egg yolks and
whites separately for a fluffy cmelet
Beat them together for a fiat omelet.
To make FUZZY omelet for an aver
age family, use six eggs. Beat the yolks
thoroughly and add six tablesroonfuls
OF milk. If preferred, the milk may
be heated. 1t will then cook the yolks
slightly when 1t is added and give the
mixture a smoother consistency, or half
cupful Of hot white sauce of medium
thickness added to the yolks will make
q larger omelet with more body. Fold
the yolk mixture gradually into the
Stimy beaten egg whites containing
haIt teaSpoonful of salt. Have ready
and hot smooth, heavy omelet pan
containing enc tablespoonful Of melted
butter or other fat. and pour the egg
mixture into the pan. The onieler may
De cooked in three different ways, but
In any case start it on top of the stove
1t a moderate heat. II a small sized
gas or oil burner is used, move the
pan around so that the omelet will
cook around the edge at the same rate
as IN the center. AS soon as the clne-
let has Drowned slightly on the bot
tom, place 1t in a moderate oven and
bake for 10 minutes, or continue the
cooking on top OF the stove until the
mixture sets, and then place 1T under
Q low broiler fame for two or three
minutes, or, II preferred, cover the
pan during the whole period and so
cook the top Of the omelet with steam
When the omelet is done, crease it
through the center, fold it over with
Q spatula and roll it onto a hot plat
ter without attempting to lif it from
the pan. Pour over the omelet melted
butter or other fat containing some
nnely cut parsley and serve at once.
To make nat omelet. bsat the eggs
with one tablespoonful Of milk for each
egg and salt TO taste Pour a thin
layer of the mixture into a hot creased
on1elet pan and cook slowly and evenly.
When brown on the Bottom, roll the
omelet In the pan and turn it onto a
hot platter.
Omelet Variations.
Chopped fried ham or bacon, grated
cheese, or cooked vegetable such as
peas, mushrooms or asparagus, or q
combination OF chopped onion green
pepper, celery and parsley delicately
fried IN butter or other fat may be add
ed to the egg mixture before 1t is
cooked. or may be spread ever half of
the cooked omelet before it Is folded
and turned onto the platter.
A simple meat omeIet is made bv
folding the omelet over creamed dried
BEEF. Cooked diced bacon may be added
to an omelet before cooking 1t, or the
finished cmelet may be garnished with
crisp bacon slices. If bacon is added to
the omelet before 1t is cooked the meet
should not be cooked until it is crisp.
Finsly chopped boiled ham may be
added instead CT bacon.
A combination of meat and cheese
may be added to an omelet The meat
and CHEESE should be used in the pro-
portion OF one and one-half table
spoonfuls Of chopped bacon and two
and one-hah tablespoonfuls of grated
cheese to each egg. Add the cooked
bacon, drained Of fat, to the eggs after
they have been beaten. When the
omeiet has been cooked until It Is
firm, spread the cheese over the top
and place 1t in the oven to finish ii.
This omelet may be garnishsd with
crisp slices OF bacon and parsley.
You may make a vegetable emelet BY
spreading en- omelet with green pep
pers and thingly sliced onion sauted to-
gsther, or you may prefer to omit the
onion and add the chopped pepper to
the eggs before they are cooked. Allow