OMELETS.

Auckland Star, Volume LX, Issue 242, 12 October 1929, Page 4 (Supplement)

OMELETS.

Onielete should be made in a frying pan, thick and short-handled, which should be kept for them alone. After use it should be wiped, not washed. Take the required number of eggs, five will suflice for three persons, and for each three eggs add one dessertspoonful of water, mix lightly for a minute, but , do not beat, and pour into pan, which is ready on the lire, with about a dessertspoonful of butter melted in it. To be successful the fire should be a quick or.e, '• and the omelet should not take more , than three minutes. The mixture should be stirred and shaken vigorously until it begins to set, when it t>hou]d be folded over once and served on a hot plate when the outside has set. While cooking, the omelet should not be left in one place, but should be raised from the sidee of the pan. For moving the omelet a knife should be used, a palette knife is best, but an ordinary knife will do so long as it is broad-bladed and flexible. Many different kinds of omelets may be made by adding various 'ingredients. One of the tastiest is made wii.h » small fish; it is a South American dish. , A similar one may be made with ir ' Idinee, preferably from a tin, "it' l tomato tsauce. ; Allow one sardine for e\cvy two divide into small pieces, mix with e omelet and proceed as usual. Potato Omelet. The potatoes should have been previously cooked, chopped small and mixed with a little chopped parsley. Ham Omelet. Add chopped liani. . : " Cheese Omelet. Add grated cheese. Oyster Omelet. Add an oyster, bearded and cut ii'" three or four pieces. A mewt iinportaut thing about omek'" is to keep the pan clean inside.