OMELETS.

Auckland Star, Volume XXXVIII, Issue 163, 10 July 1907, Page 8

OMELETS.

A good deal of practice is require, m making a proper omelet. -A wellmade omelet, however, is a delicious dish —always appreciated—and one-that can ', be prepared in ten minutes' time/ No matter how managing and- clever a housewife may be, there are sure to" be occasions when she feels .at her wit'send respecting what is to be provided for. a hurried meal. The difficulty about this need not be. It is permissible fo serve up an omelet at any meal,' ana any housewife can learn to make one. Correct instruction at first, and- a . little practice afterwards, are only required-to be able to turn out an omelet properly. ' An omelet makes a nice dish for breakfast, and it is made of materials' that most people have always at ■hand,'haVing, too, the further merit ; 'of beings varied in a variety of for instance, as adding a few cooked green peas, French beans, asparagiK--po._ts, sprigs of cauliflower, rooms -fried, grated- or chopped-tongdo or ham, chopped fowl, game,'''rabbit, veal, and so on. Grated cheese; may also enter into the composition of .an - omelet; and for dinner a well-made savoury omelet is a great convenience should an unexpected.friend'drop in to dine. All, housewivp-s, therefore, should know bow to make an- omelet. It may he well to state.that the"pan for-ome-lets should not he. .large.. It- should also be quite smooth, or the; omelet will-* stick to it during- .cooking. ■ The - fire should be clear, bnt "not- fierce, while the omelet mixture should not .be put in-' to the pan until the moment it is required. The dish on which: it is to heserved should be very hot, and in readiness; and the omelet should;! he .sent to table at once, and without a cover.-' covering up makes it eat heavy.; ; Affin, an omelet should be thoroughly cooke". but, at the same time, when broken it should be creamy inside, hot 'dry- op stiff. It is also best that a beginner use no more than three eggs at a time. These detailed directions are meant for any one who has never attempted to make this most convenient dish.

Omelete aux_Fines Herbs.—The delicacy of this omelet will depend upol