Year: 1876

We feel that our readers will sincerel


thank us for the precise mode of preparin,


this delicious luxury, for the mind tha


invented the Omelet was capable of create


things. Many persons think they hav,


made and eaten omelets when they have


not. Anything that is made of eggs stirret


up and solidifed over the fire is supposed


to be an omelet, but it isn't. have heard


ofpeople who put -four in it. Flour take.


yteen or t'oeaty minutes to cook, and an
omelet is made in one minute; and raw flour
is not wholesome or appetizing.


The true omelet is a pile of terror


stricken eggs and milk; it trembles with


every jar, and crouches in delicious


quivering mass upon the plate; he who
b puts a silver knife into it will find a porous


haky material, almost impalpable to the
touch, that will melt as quickly as a snow.
flake in his mouth. Upon reflection he
will be willing to admit that hens were
not made in vain.


Proceed in this way if you wish to make
an omelet: Have some fresh eggs. not
omelet eggs. All eggs that will not by anv
possibility do to boil, are put away in
restaurants to make omelet with. Break
them into china bowl. If they are fresh.
the white will be as clear as a maiden's eva
and the yolk as round as the pupil of it.
Add tablespoonful of milk for every egg,
ana whip the whole as thoroughly as YOU
would for sponge cake. The omelet nan
has previously been put on the fire and
made so hot that butter will melt and
almost brown in it, blt not quite. When in
this condition, you are to turn the whipned
egg and milk into the pan and put if
directly over the fire. Get a thin-bloded
knife and run it carefully under the bottom
OF the egg, so as to let that which is not
cooked get below. If the fire is riObt tho
Whole mass will swell and puff and cook in
minute; If it is not carefully attended to
II VIII burn on the bottom and burned egg
Is most offensive in smell and taste. II is
not necessary to wait until the whole mass
Is solid, as its own hest will cook il after If
has left the pan; but begin at one side and
carefully roll the edge over and over until
II Is all rolled up, and then let it stand for
+" moment to brown, and turn it out ON a
not plate and serve it, or, what is better
eat 1t yourself-immediately.


You must not put one grain of salt in if
Thiie 1t IS cooking, or all your hopes and
your omelet will fatten down together. IF |
II Is properly made it will be like a Summer
sunset, rich with crimson and vellow bro.
ana the SAVIOR will gladden. the heart.


Inc common mistake in making omolets
Is TO merely STIR the eggs with a fork . 70
put no milk in it; to put salt. -four. and
bread crumbs i'll; to cook them too slow
ana to turn them out on cold plates =
oiliilllly' !. skinny waste of eggs. Thus made.
Ihey are as unwholesome to eat as thew arc
in appearance.


= any one has a fancy for mixing finely
minced ham with the egg-batter. tbev will
make ham omelet; or for surroundino il
win stewed kidneys and smearino q it'll
u the sauce thereof about the ecp after =
: cooked' they will have kidney omelet
: oy pouring rum over it and setting the
anne on fire, they will have an "OmeIat az
mum or by sprinkling granulated sugar
'ver y, It 1t will be an "Omelet sucre., 6nt
u these are simply inventions of tho
nemy to see how vilely they can ill.treot !
ood thing and yet not utterly ruin it
Pen and Plo,e. I