Evening star., 1953-08-03
Readers Clearing House
Conducted By BETSY CASWELL
EGG oMELET.


Since I have not seen an
answer to Mrs. M. MEG. Of
Mclean in regard to her re-
quest for a recipe for egg
omelet. I am submitting this
one which I clipped from The
Star some years ago. The
managers and the eating
places referred to in this
article were probably men
toned at the beginning of the
article, but I saved only the
recipe.
'sIt seems there is nothing
so satisfactory to the Ameri-
can palate as an attractive
service of freshly scrambled
eggs. But back of all Of this
is meticulous care to assure a
perfect product. Good ingredi-
ents measued accurately each
time, satisfactory mixing, and
extreme care in the cooking
are necessary, according to
these managers for successful
results. Instead of thinking
that any cook can scramble
eggs, these men operate on
the theory that a yellow gold
mass, fluffy. tender and moist
appearing, but certainly not
dull, greasy, f1attened and wa
terry, will be assured if def
mite recipe for this simple dish
is carefully followed. Home
makers will be interested in
the recipe used by one of
these eating places for one
order:
Break two eggs into a bowl;
pour in an ounce of coffee
cream (this would be two ta-
blespoons) and one-eighth
teaspoon salt. Combine with a
few strokes, using a fork or
wire whip. Meanwhile, place
a scant tablespoon butter into
q bright, smooth skillet to
melt. When it has melted to
cover the bottom of the skillet.
pour the eggs in. Keep the
flame low so that the eggs cook
slowly up through without
scorching. Do not stir until
the bottom is fairly set. Then
turn gently over with cooking
spoon or spatula. At this point
the air in the egg cells expand
and the eggs will be light, deli
cate and fluffy. Remove the
eggs to a warm plate as soon
as they do not flow. Here are
a few precautions to be fol-
lowed in Scrambling eggs:
Be sure to measure all in
gradients, especially in the
butter, too much makes them
heavy and greasy. Regulate
the heat under the skillet be-
fore you start to cook the eggs.
Do not beat the eggs or you
will beat air into them and
further stirring in the cooking
will leave them fiat by forcing
the air out! The lighter the
touch, the lighter your eggs
will be-" End of article.
I myself do not always use
cream, as I find milk answers
very satisfactorily. I beat
them very lightly with a fork
as this article advises but I do
not wait for the whole mass to
cook on the bottom, but gradu-
ally and lightly move them
with a cake turner until all of
the running part touches the
skillet, then I turn the whole
mass over and remove from
the skillet Immediately.
X
MARKS ON CHAIR.
MRS. ]. A. W, Alexandria
In answer to the lady whose
child had marked her plastic
chair with crayon: I had a
similar problem. My son
marked the plastic-covered
headboard of his bed, which
is light green, with orange
~crayon. Like you, I tried all
sorts of abrasiveS and cleaning
fluids which, incidentally,
made an upholsterer shudder.
He advised me to obtain very
fine steel wool and a can of
No. 20 motor oil, yes, motor
oil Sounds silly). Saturate the
steel wool and gently rub the
crayon marks. It worked! For
me 1t did. Hope it will for you.
y X y
YOPOVER PROBLEM.
(MrS. D. S. Mel, Arlington
My congratulations and
thanks to Mrs. K. L., Airing
ton, for her really superior
poRover recipe. 1t is so rad
ically simple my curiosity
forced me to try it and even
in my unreliable oven the
results were impressive.
One point, however, I used
standard aluminium muffin
tins. creased well, but the pop
overs did stick quite badly.
Mrs. K. L., do you have a
remedy for this problem or
do yours stick using the iron
pans? Thank you for any
suggestions and the easy, easy
recipe.