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Show The Versatile Omelet! d - . i t jtr ' ' - i , " --x. . , i I - ' - - V Everyone recognizes the omelet as a breakfast dish; but sines so many people have been traveling everywhere in the world, many of us now accept an omelet as a wonderful item almost anywhere any-where in the menu! This one, lightly sweetened with deliciou? flaked coconut, is versatile, indeed. It will make a welcome Sunday Sun-day brunch main dish served plain or with a luscious lemon c: Other fruit sauce, it will be delightful as a dessert for a sou-- c-salad c-salad luncheon or supper. Pass extra coconut for topping .. garnish, if desired. Fluffy Coconut Omelet 1 tablespoon flour 4 egg yolks teaspoon salt 1 can (about iy cups) cup milk Angel Flake Coconut 1 tablespoon butter Butter 4 egg whites Combine flour and salt; gradually stir in milk. Place over medium heat and cook, stirring constantly, until mixture comes to a boil. Add 1 tablespoon butter. Remove from heat and allow to cool slightly. Meanwhile, beat egg whites until stiff but not dry. Beat egg 'yolks until thick and lemon-colored. Gradually add milk mixture to egg yolks, blending well. Stir in coconut Fold mixture into the stiffly beaten egg whites. Melt small amount of butter in a 10-inch skillet. Add the egg mixture and cook over low heat 3 minutes. Then bake in moderate moder-ate oven (350F.) 15 minutes. Omelet Is sufficiently cooked when a knife inserted in center comes out clean. Turn out on hot platter. plat-ter. If desired, serve with hot sauce lemon Is a favorite. Makes 6 to 8 servings. |