OCR Text |
Show I No. 48 Omelets According to the old saying "an omelet covers a multitude of sins" but this does not mean to reflect at all upon the good standing of this dish of mystery. Its popularity popu-larity cannot be denied. Did you ever have the experience of eating an omelet in a restaurant? You read over a large and lengthy menu vainly trying to formulate in your mind what will constitute your repast, re-past, when the waiter standing close by and noting your puzzled expression hisses in your ear "omelet" For no other reason than not to offend the waiter you reply in the affirmative. .While waiting mental pictures surge through your brain. You endeavor to forget the omelet but it refuses to be cast aside in such an un-gentlemanly un-gentlemanly manner. You picture the chef with an evil smile spread o'er his countenance as he hears the order for an omelet. You see him take a large can full of aoap suds, then a little salt and pepper, a fair helping of arnica is then added. ) The family cat happens along and the culinary nionarch with a gleeful chortcl snatches the innocent feline and thrusts it in the can with the rest of the tempting morseL.. By that time the work of the "conspirators" dawns upon you and with a stiffled cry you blindly scramble for your hat. But too late! The waiter places the dish before you and you've got to eat One taste, and then another taste. Your face lights up and you discover that the omelet is not so bad. Thus we see that after all, the omelet is a very satisfying dish. For a plain omelet break three eggs in a bowl, add one teaspoon-ful teaspoon-ful of cold water and beat, with a fork until well mixed- Add ono half a teaspoonful'of salt Turn it into a very hot buttered pan and shake and stir until eggs begin to set. Let them form, then fold over, and turn out on a hot platter. Finely chopped parsley, cooked meats, vegetables cut very fine and various other ingredients can bo added to a plain omelet according to one's taste, X' very, light and fluffy omelef can b'e made by adding a little milk to the omelet while it is cooking. Omelets have disguised many a fault btft it really ranks now as one of the greatest and most popular breakfast dishes used by the American public. |