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Show pi t.-jl p$ KITCHEN ffl bdiCABINETLJ Nor can I count l.im happiest who has never Iieen fop.ed v.tth his own hand his ; chuins to K'-ver. i I And for himself find out the way divine; i lie never knew the aspirer's glorious p.iins, lie never earned the strut-tier's price- ; less gains. Luwell. i OMELETTES. ! "To make an omelette you must first break eggs." French Proverb. Anyone can break nn ! r'"Td efr;, liut tl!e difficult : t""! thing has been to get the yfhr. I egg. At this season, if ever, eggs are plentiful ; hence now is the time "jl, we may again indulge in an omelette occasionally. Omelette makers differ as to methods. One says milk makes them tough, water makes them stringy and the French say positively posi-tively no liquid at all; hence take everybody's a,dvice and use that which seems best. "A perfect omelette is a matter of experience aud a deft hand," says Myrtle lieed. A small omelette is easier to handle and have well cooked and shapely than a large one; hence it Is better to go through the process twice or more than to fail with. too many eggs in the omelette. Plain Puffy Omelette. Break sii eggs, separating the yolks and whites. Beat the yolis until thick, add a table-spoonful table-spoonful of cold water for each yolk, season with salt nnd white pepper. Beat the whites until stiff then turn into them the beaten yolks. Mix lightly light-ly and pour into a smooth omelette pan that has been well heated and greased bottom and sides with a table-spoonful table-spoonful of butter. Lift the sides of the omelette while cooking with a spatula. This lets the center cook at the same time. When well done on the bottom set Into the oven to finish cooking on top, then fold by scoring each side and carefully place on a hot plattet. The above recipe may be prepared by beating the eggs together and adding add-ing a tablespoonful of milk for each egg, seasoning to taste. This omelette is richer in f ood value because of the milk, but such an omelette is never as good to look at. Omelettes may be served with various vari-ous vegetables such as chopped chives and parsley stirred into the eggs just before putting irjto the pan. |