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Show A JAPANESE STRAWBERRY OMELET. "A Japanese cook taught me the other day how to make a strawberry omelet," says Fannie Merritt Farmer in Woman's Home Companion for June. "Wash and pick over one pint of strawberries. Cut in halves, put In an earthen bowl, and add one-third of a cupful of powdered sugar, one half teaspoonful of vanilla, one tablespoon-ful tablespoon-ful of water and a few grains or salt. Let stand in a warm place fifteen minutes. min-utes. Beat eight eggs slightly, and add one-half cupful of cream, two table-spoonfuls table-spoonfuls of sugar and one half tea-spoonful tea-spoonful of salt. Put two tablespoonfuls of butter in a hot omelet pan, and when melted, pour In the egg mixture. As it cooks, prick and pick up with a fork untw tr- hole-is hole-is of a creamy consistency. Place on a hotter part of the range, that it may brown quickly underneath. Before folding fold-ing and turning on a hot platter add one-half the prepared strawberries, sprinkle with two tablespoonfuls of powdered sugar, and pour around the remaining strawberries. The strawberries strawber-ries may also be used with your ordinary ordin-ary French omelet recipe." |