Show ONCE CE YOU KNOW HOW HOWA A Omelets Omelets' Are Easy to Ma Make ke I B By FRANCES FRANC S. S JOH JOHNSON It has been said th that that t everyone every every- everyone one who cooks should know how t to make perfect white sauce fluffy baking powder biscuits biscuit and tender omelets omelet With these three basic skills so many variations varia yaria- yaria Lions arc are possible that the mastery mastery mastery mas mas- tery of ot these techniques technique Is al almost almost al- al most a must Simple omelets omelet add a pleasing note ot of variation to toa a breakfast or luncheon menu and an omelet with a white sauce base and an intriguing filling makes makes' a delightful supper I or cr dinner main dish For Just dust a plain omelet that might be used for breakfast or midmorning brunch we asked expert cook Mrs G G. W. W Hamlyn Hamlyn Ham Ham- lyn 1224 S S S. East to make one for tor us us to show each step in inthe inthe inthe the relatively simple operation In picture 1 Mrs Hamlyn separates separates separates sep sep- the yolks and white from six eggs after which she adds i teaspoon of salt and a dash of pepper to the whites before beating beatIng beatIng beat- beat Ing them to a n stiff froth shown in picture 2 She next beats the yolks and add addi cup of top milk a dash of paprika and salt and blends I r N. N T lT i is It s 0 V y P it r. r R r IJA r C f I r t r 1 i r S rS erd s 's 3 h hJ rr J l 0 ra s r r l r ti cr c 1 itY 1 1 T f iT i t A ft 1 4 L. L Y it a rp r d t f rv y yAr Ar 1 t tp p J h f YF 1 0 r y f t r 1 F P a a r i Tr N Nr R I r r v rz a. a fl r 0 L C R I. I r y yr r try W A l r r rY Y E M 1 carefully before adding the white to the yolks She stirs the whites and yolks together until thoroughly mixed and then po pours them into the buttered heated frying pan shown in picture picture pic pie ture turo 3 S for the cooking Cook the egg mixture slowly on top of the stove for about 10 minutes making sure there is mode moderate ate uniform heat over the thc entire surface of the pan Use a spatula to lift the omelet gently to note when the bottom of the omelet is a light brown The top of the omelet will show signs of being cooked but there will be bubbles of air which are still pushing up through the uncooked uncooked uncooked un un- cooked top A thick omelet will not cook completely on the top of the range so 80 now after the minute 10 surface heat cooking Mrs Hamlyn Hamlyn Hamlyn Ham- Ham lyn places the omelet on the center rack in a a. moderate oven F. F as shown in picture 4 About 15 minutes more will be required to finish cooking When done you will note that the omelet has settled a bit and a alight alight alight light tan top crust shows that the egg is all cooked Dont Don't overdo overdo overdo over over- do this baking or the omelet will shrivel and pull way from the pan As shown in picture 5 the pan panis panis is hI next placed by the edge of the platter and with a spatula or pancake turner she lifts the omelet and folds in halo half Next tilt the pan more to roll the omelet top side down onto the platter In picture 6 Mrs Hamlyn shows the finished product the tempting b breakfast r rea e a k f a s t omelet topped with i U cup of ot grated cheese and surrounded by sausage sausage sausage saus saus- age which will be sure to whet the appetite of any family member For other omelet variations try spreading bits of cooked meat or vegetables or broken nut meats on the thc omelet once it has been set The French often use finely cut hashed browned potatoes lightly seasoned with minced onions or grated c cheese ee e eto to which a bit of prepared mustard mustard mus mus- tard has been added Heated corned beef beet hash is a favorite filling In many homes In this country Any omelet should be served on a hot platter and should be eaten promptly CLUBS CLU BS Mortar board alumnae to meet Monday evening 7 30 pm p.m. at the home of Mrs J J. J Arthur Knudsen 1353 East Mrs John Longden to give a book review and election of officers to to be held University Un of Utah Mothers Mother's club to meet Wednesday 1 pm p.m. for luncheon Mrs Vernon R. R Hutchens Mrs Horton G. G Haight and Mrs Hyrum Sorensen Sorensen Soren- Soren sen Ben in charge Program chairman chairman chairman chair chair- man Mrs Henry Randolph Atkin Atkin At- At kin km Dr Virginia F F. F Cutler to give furniture covering demon demon- stra tion Ladles Ladies auxiliary to the Swanee Singers to meet Monday Monday Monday Mon Mon- day 8 pW pm pm p.m. at the home of Mrs Ralph M Ma Aldous 1207 E. E South South- Mrs Eph Poulter assisting assisting assist assist- ing hostess Mrs Alvin E. E Olson to continue lesson on American Ameri Ameri- can music assisted by Mr Rulon H. H Bate Service Star legion to hold board meeting Monday am a.m. Public library Advisory board to meet at 1015 am a.m. Banner Review No 11 Womans Woman's Wom Wom- Woman's Womans ans an's Benefit Asso Association l to meet Monday at 8 pm p.m. 10 IO O F hall Westway y club of or B Banner Review No 11 Womans Woman's Benefit association to hold a potluck supper Friday 7 pm p.m. at the home of Mrs Roy Hart N. N West Mrs Nora Sawyer presiding Rose Roso of York chapter of the daughters of the British Empire Empire Em Em- pire to meet Tuesday in the Pike room at St. St Marks Mark's Cathedral Cathedral Cathedral Cathe Cathe- dral E. E 1st South pm p.m. Mrs Eileen Conder and Mrs Iva Bales hostesses fir Y Yr D r p f N A o I J i 3 1 r y N r 1 t X v r 1 r L f i iv v d' d s Tribune Telegram Photo Photo FINISHED PRODUCT IS IS' TEMPTING Mr Mra G. G W. W Hamlyn hoW her omelet before Ji it wi will willbe be be served to a a hungry family Her o omelet elet procedure is u very ve-ry simple to learn |