THE COOK'S RITE

Evening Post, Volume CXXIII, Issue 41, 18 February 1937, Page 18

THE COOK'S RITE

OMELETTE-MAKING

Some cooks regard the making of an omelette, as a kind of rite,,and they never alter their method'by as much' as a grain of salt, states an overseas writer. There are others, however, who like to try new methods —if only in order to pour scorn upon them afterwards!

Anyway,, the following recipes for the making of omelettes may not be entirely orthodox, but the finished omelette is quite a tasty dish.

Omelette SoufHee.—Mix a teaspoonful of the best cream of rice with rather less, than.half a pint of milk. Stir and boil. When cooked. add a small lump of butter, a little salt, some sugar and the yolks of three eggs. Stir over the heat for a few minutes, then remove from the stove. Beat the yolks of four eggs and add them, also two macaroons, crushed with a little candied peel. Beat the seven whites of the eggs to a stiff froth, add and beat all well together. Put into a well-but-tered souffle dish and bake.

Sweet Omelette with Cream.—Beat the yolks of six eggs .with one tablespoonful of cream, two tablespoonfuls of castor sugar and a little salt. Beat the whites of the eggs to a froth, and add to the yolks with a few drops of lemon juice. Make three ounces of butter hot in an omelette pan, pour in the mixture, stir lightly with a fork until it begins to set, then move the pan a little, first to shake the omelette a little to the back and then to the front of the pan so as to make it a long shape. When done, turn it on to a dish and dust with sugar.

Omelette with Apples.—Put two tablespoonfuls of flour in a basin with a pinch of salt and a little ;sugar. Moisten it with four yolks and two whites of eggs, four ounces of warmed butter, and one-third of a pint of milk: Take four large cooking apples, peel, core, and chop them, put them in an omelete pan with some butter and cook them over, quick heat. As soon as they are quite hot put them into the mixture, then turn all into omelette pan, and cook again quickly. Prick the mixture here and there with a fork to let the liquid part run through, pour a little melted butter round the edges and shake the pan well to detach the omelette. As soon as it is loose, sift brown sugar over the top, and turn it on to a large hot plate. Butter the pan again, slip the omelette in it, sugar side down, move the pan about to prevent the omelette burning.