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Show Plain Omelet. Separate the yolks from the whites of four eggs. Beat the yolks until thick and lemon-colored; add one-half teaspoonful of salt, a few grains of pepper pep-per and four tablespoonfuls of hot water. wa-ter. Beat the whites until stiff and dry, cutting and folding them into the first mixture until they have taken up mixture. Heat omelet pan and butter sides and bottom. Turn in the mixture, mix-ture, spread evenly, place on the range where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well-puffed and delicately deli-cately browned underneath, place the pan on center grate of oven to finish cooking the top. The omelet is cooked if it is firm to .the touch when pressed by the finger. If it clings to the finger like the beaten white of egg it needs longer cooking. Fold and turn on hot platter, and pour around one and a half cupfuls of thin white sauce. Milk is sometimes used in place of water, but lot water makes a more tender omelet. |