| Show OMELET AND GARNISH Successful Omelet Must Be Cooked In Smooth Pan Small One Best Eggs Not Beaten Too Much Omelets are helpful In solving UK problem of getting a sufficient num ber of dishes for the light breakfast as there Is almost an unlimited varie ty To bo successful tho pan should OP clean and smooth they must be eaten Immediately the omelet must bo small four eggs being hotter than six and the egg must not be beaten too much Plain Omelet Deal tho yolks ol four eggs add four tablespoonfuls of water first mixing onehalf teaspoonful teaspoon-ful of Hour In a tablespoonful of the water put In onehalf teaspoonful ol salt and a dub of pepper then gently gen-tly fold In the beaten whites Drop onehalf tnbleipoonful of butter Into a hot frying pan tipping the pan sc that the sides and bottonl will be thoroughly covered Turn In the ome let quickly anl when the en tel looks dry run a knife around the edge then unll r the halt nearest the ban die and fold over Slide carefully onto on-to a warm platter and garnish witi parsley gone Immediately Ham Omelet To the yolks of foUl eggs add four tabltspocnfuls of water ft small teacupful of flnMy chopped ham and a few sprigs of parsley and beat vigorously Heal whites stiff and gently stir them Into the mixture Havo a tablespoonful of butter treated treat-ed in a spider pour in tho omel land l-and stir with a fork till It become quite thick Cook five minutes ovei a brisk fire fold antI serve garnished with parsley Tho Esthetic Side Garnishing should never interfere with carving or serving and should at least havE an appearance of lx > Ing simple if nol Fn In fnnf n Parsley and watercress are the mosi practical garnishes for they look well with almost any dish If parsley Is not obtainable fine celery tips may be used Fried Parsley Use fresh curled dry parsley have a dish of fat hot enough to brown a piece of bread Ira Ir-a minute Put the parsley Into a frying basket then drop the basket Into hot fat let It remain half a minute min-ute then lay on coarse brown papei till wanted for garnishing Eggs are used cither hard boIled and sliced or the hard boiled yolks may be grated and sprinkled over 01 around a dish the grated yolks ar < effective on spinach Lemons are used more for fish that meats such as fried oysters and lobster lob-ster cutlet They are cut in quarters quar-ters and a portion served on the platt of each person Paper frills for decorating broiled chops are made by folding and fringing I fring-ing thin letter paper then wrapplnp around the end of the chop to keen the grease from coming through Boiled carrots and heels sliced will vegetablo cutters Into fancy shapes are nice for cold meats and have a pretty effect around a white entree Chicago Tribune |
