| Show Omelets I As a rule an omelet is a wholesome ami inexpensive dish yet one in the preparation prepara-tion of which cooks frequently fail owing to carelessness of detail With a I little attention at-tention the housewife cau easily become a perfect cook in this branch as well as others The flavorings and the ingredients of omelets may be varied indefinite ly but the principle is always the same In making mak-ing an omelet care should be taken that the pan is hot and dry To insure this put a small quantity of lard into the pan let it simmer a few minutes and remove it wipe the pan dry with a cloth and put in a little fresh lard in which the omelet may be fried care should be taken that the lard does not burn which would spoil the color of the omelet It is better to make two or three small omelets than one very large one as the latter cannot be well handled by the novice no-vice The omelet made of three eggs is the one recommended for beginners Break the eggs separately Put them into a bowl and whisk them thoroughly with a fork The longer they are beaten the lighter will the omelet be Beat up a teaspoonful of milk with the eggs and continue to beat until the last moment before putting into the pan which should be over a hot fire As soon as the omelet sets remove the pan from the hottest part of the fire Slip a knife under it to prevent sticking to the pan When the centre is almost firm slant rhe pan work the omelet in shape to fold easily and neatly and when slightly browned hold a platter against the edge of the pan and deftly turn it out onto the hot dish Salt mixed with the eggs prevents I pre-vents them from risingaud when it is so used the omelet looks flabby yet without salt it will taste insipid Add a little salt to it I just before folding it and turning it out of the dish |
