Evening star., 1935-04-20

Adventure
In Onnelets
Cook Has No Way to
Be Sure of Good
Production.
BY EDITH NJ. BARBER.


TLUFFY omelet. or an omelet
- souff1e. as it is sometimes called.
/ has always been an adventure
with an uncertain ending for
the average cook. Have you
ever tried cooking tapioca and milk
together for a foundation? This
gives better support for the delicate
structure Of an omelet Of this kind
than the white sauce which is Some-
times used. This omelet can even be
made before sitting down for the
fruit and cereal at the breakfast
table, and 1t will hold Its own until
1t is served. BY the way, If possible.
use heavy metal frying pan in max
ing an omelet, as both bottom and
sides will have q smoother. more even
brown. II cooked In this kind Of
utensil
Another problem in cooking seems
to be the addition of chocolate to q
cornstarch pudding. So often the re-
mark Is made, 1T always flakes or
Jumps" Just cut the chocolate into
o few pieces, barely cover with water,
and stir over the fire until it boils.
BY that time 1t will be smooth and
you need have no fear Of its Jumping
when It is added at the last moment
to your pudding. as is the case when
you are planning to keep part OF II
vanilla flavor and make the rest OF
the pudding chocolate. If am plan
aing originally to make a chocolate
pudding. I cut the chocolate into q
few pieces, put 1t into the cold milk
and by the time the milk is scaled the
chocolate will be melted and can
readily be beaten into the milk with
q few turns Of the egg beater.
still see persons stirring and
stirring cocoa with cold or hot water
in an attempt to make q smoothe
paste. This may be accomplished SC
easily by merely adding ocld water to
the cocoa and stirring it over the fire
until it boils. The milk can be
added to this. and you make cocoa
with one utensil.
Another hazard In the field Of cook
ing is Hollandaise sauce. 1t is still
q rite in some households. The butter
is washed and added in several in
stallments. I find that all this cere-
mony is quite unnecessary. I break
my egg yolks into a small saucepan
with q rounding bottom, add half the
butter and oil the lemon juice. Then
(and this Is the trick). I hold this
boiling water and stir vigorously
until the sauce thickens. Then add
the rest Of the butter. mixing 1t in
thoroughly, and the sauce is done
Never set the pan into the water, and
do not use q double boiler.
Among the everyday foods. bcaon is
one to which justice is not always
done. I have evolved q simple. easy
and successful method for cooking It.
I Use Q very heavy frying pan, which
has q tightly fitting cover. I do not
even separate the slices when I put
them in the pan. cover 1t and let
it heat over q low fire about 10 min
utes. then increase the heat for few
moments until the strips have Drowned
in the deep" fat which has cooked
cut. They will be crisp, even In
color, and will not break when they
are drained on soft paper.
Practically every one feels that
there is no trick to frying, or saute-
ins-the official name for frying in
d small amount of fat. There does.
however. seem to be a great deal Of
difference even in the well-known
fried potatoes when cooked by . one
person or another. The same is true
of French toast, fried bread or fried
much. The trick, in this case, Is
starting with hot pan and very little
fat to begin with and adding more
fat only as it is needed.
There are any number OF other good
tricks to the trade Of cookery which
are 80 simple to the users that they
do not often consider how important
they are in giving that artistry and
precision which lifts the practice Of
cooking out of the commonplace.
HoLLANDAIsE SAUCE.
One-half cupful Of butter. two egg
yolks, one tablespoonful Of lemon
juice, one-fourth teaspoonful of salt
and q few grains Of cayenne.
Divide the butter into two pieces.
Put one piece In Q saucepan with the
yolks of eggs and lemon Juice. Hold.
the saucepan over q larger one con-
tanning boiling water. Stir constantly
until the butter il melted, then add
the second piece Of butter. Stir vel.
until the sauce thickens. Remove
from the IRE, season and serve.