THE RIGHT RECIPE

Evening Star, Issue 22619, 10 April 1937, Page 30

THE RIGHT RECIPE

MAKING AN OMELETTE 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 Souffle. Mix a teaspoonful of the best cream of rice with rather less than 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-buttered 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 3oz 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, 4oz 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 omelette 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 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. Grape Jam. Take 21b grapes, 131 b sugar, one gill water. Use very small grapes, not too ripe. Pick them off the stalks; put them into a pan with the water and sugar, and cook slowly until the sugar has dissolved. Bring to the boil and boil for about three-quarters af an hour, or until a little put on a plate jellies. Grape Marmalade. Take the required amount of grapes and sugar. Pick over, wash, drain, and remove stems from grapes. Separate the pulp from skins, put into a preserving pan, heat to boiling point, and cook slowly until seeds separate from pulp. Then rub through a hair sieve. Return to preserving pan with skins, add an equal measure of_ sugar, and cook slowly for 30min, stirring occasionally to prevent burning. Put into jars and cover when cold. Passion Fruit and Dried Apricot Jam. One pound dried apricots, two and a-half cups cold water, 31b sugar, 10 passion fruit, juice one lemon. Wash apricots, and drain. Put into a preserving pan; pour water over, and leave all night. Next day cook for 15min. Add sugar; cook about 20min. Add passion fruit and lemon; cook till thick when tested on cold plate, stirring frequently. Cool; then bottle and seal down.