HOME INTERESTS.

Otago Witness, Issue 4048, 13 October 1931, Page 59

HOME INTERESTS.

THE ART OF OMELETTE MAKING. The French are proverbially good coffee and omelette makers, but we in trying to copy them often do so too slavishly. We taste an omelette made one way and ever afterwards try to model our own efforts on that one particular omelette. True, there is an art in omelette making, but even the straightforward omelette is not always made the same way, while apart from the wellknown savoury omelette there are many other varieties.

The perfectly cooked ordinary omelette is generally considered to be the one which is nicely tanned on the outside, but not set on the inside, but it must always be remembered that there are some people who prefer their omelet!es set inside and out. The souffle omelette certainly presents a very different appearance from its more ordinary sister. It is drier and much more au v* er ",, a souffle omelette the whites and yolks of the eggs should be beaten up separately and then together. This is most Important. If you aspire to be a champion omelette maker you must try to keep one pan specially for your omelettes. You will also need a large palette knife and a good whisk. No milk should be added to the ordinary omelette, but a teaspoonful of water may be put in the pan. Allow enough butter to cover the pan ; be sure not to let it burn before you put in the beaten eggs. Allow one egg to each person, and for an ordinary omelette beat up the eggs well, add pepper and salt, chopped parsley or mixed herbs to taste, put into pan when butter is ready, run the liquid egg into places where it has not set, and when the edges are quite set, fold the centre, or if the omelette is to be very well done, turn. Here are one or two unusual omelette recipes : —Omelette Bonne Femme.— A good supper or luncheon dish this. Fry some small dice of potatoes with an £qual quantity of diced bacon, peppered and salted. When your omelette is cooked lay the fried potatoes and bacon on it and fold over quickly so that they are inside. —Creole Omelette.— This is elaborate, but delicious. Scald and peel half a dozen ripe tomatoes and chop them up finely. Slice two onions into small pieces and add to them a minced half garlic clove. Add a heaped tablespoonful of breadcrumbs that have been previously fried in butter till they are very brown and crisp. Now add the tomatoes and salt and pepper to taste, and if liked a dash of cayenne also. Let all stew for an hour. Now take six eggs, beat the yolks to a cream and the whites to a froth, them beat them all together. Place a tablespoonful of butter in a frying-pan, and when it melts, add the omelette. Do not forget that the tomatoes and eggs are in separate pans. When the omelette begins to set, pour the well-done tomatoes on it and cook for a few minutes more. Roll into a dish and serve piping hot. —Omelette Masquee.— This is as attractive to contemplate as it is to eat. Allow an egg for each person. Make as for a souffle omelette in a long shape, but not too fluffy. Place a large palette knife along the centre of the omelette from end to end. On one side of the knife coat the omelette smoothly and quickly with a cream sauce flavoured with cheese: on the other side of the knife coat the omelette with a smooth tomato sauce coloured red. Withdraw the knife before serving, and the omelette will be half red and half white along its length. —Cheese Souffle.— Beat yolks of eggs well, now beat whites until they froth. Now beat both together. Add pepper and salt. Put butter into pan, add beaten eggs, and when they are just beginning to set sprinkle generously with finely grated cheese. Fold and sprinkle with Parmesan cheese before serving. HAM ROLLS. Required: Twelve small finger rolls, Coz of cooked ham, mixed mustard, butter, one pennyworth of mustard and cress. Split open the rolls, well butter them. Put a slice of cooked ham into each, season with mustard. Fit on the other half roll. Garnish with mustard and cress (previously washed). SHORTBREAD BISCUITS. Required : Half a pound of flour, 4oz of butter, 2oz of caster sugar, one yolk of egg. grated rind of half a lemon. Cream the butter and sugar till soft, add the egg and lemon riuu, and mix well. Add the flour and knead well till quite smooth. Roll out on a floured board about a fifth of an inch thick, and cut into rounds with a fluted cutter. Place on a greased tin and bake for twenty minutes in a slow oven. (Sufficient for about 16 biscuits.) BANANA AND JAM SANDWICHES. Required: Twelve thin slices of bread, butter, apricot jam, three bananas. Spread the slices of bread with butter, and then with the apricot jam. Peel the bananas and cut them into thin slices (use a fruit knife for this). Take six slices of the bread and butter, etc., and cover with the bananas. Place a slice of bread, butter, and jam over each, put them on top of one another, and press well together. Cut off the crust and cut the sandwiches into diamond shapes, cutting each into four. (Use a stale sandwich loaf). HONEY AND WALNUT SANDWICHES. Required : Brown bread and butter, shelled walnuts, honey. Chop the walnuts finely and mix them with the honey (warmed slightly, if it is stiff). To 3oz or 4oz of honey allow loz of walnuts. Cut thin layers of brown bread and butter, and spread them with the prepared mixture, then make them into sandwiches and cut them into threecornered shapes. CREAM CHEESE AND WATERCRESS SANDWICHES'. Required: A small cream cheese, pennyworth of watercress, salt, white bread and butter as required. Pick over and wash the cress, drain it well, and chop finely. Cut thin slices of bread and butter, and spread them with cream cheese beaten to a creamy consistency, then add a layer of chopped watercress, seasoning each layer with salt. Add another thin slice of bread buttered both sides, spread it with cheese and cress, then caver it with a third layer of bread and butter, and cut into neat shapes. SAVOURY SANDWICHES. Mince a little cold cooked ham and tongue. Cut thin slices of bread, butter, and spread with meat mixture, using, if liked, a suggestion of mustard. Form into neat sandwiches and then brush all over with beaten egg. Put a heaped tablespoonful of fat in the frying pan to get hot, and fry the sandwiches a pretty golden colour. Drain on crushed paper and keep hot. Skin two or three tomatoes and slice them. Fry for a minute or two and season with a little pepper and salt. Make a border of the tomatoes around the sandwiches and serve very hot. Any meat sandwiches left over may be ultiised for this dish. SARDINE EGGS. Hard boil four eggs, remove shells, and cut across in halves, and take out the yolks. Pound the yolks with a piece of butter, halt a dozen of sardines which have been scraped and boned, pepper, salt, and a few drops of lemon juice. Cut a little piece off the foot of each white of egg, so that it will stand nicely. Fill each with the pounded mixture; Serve on a bed of lettuce and watercress.

SHORTBREAD TARTS. Required: Five ounces of plain flour, l a oz of cornflour, 2oz of ground rice, 4oz of butter, and a pinch of salt, one egg, 3oz of caster sugar, half a teaspoonful of baking powder. Sift the flour with all the other dry ingredients; rub in the butter. Add the sugar, then the egg well beaten. Mix well, roll out thin, cut into rounds and fit each round into a well-greased patty-tin. ln raspberry or apricot jam. Make the left-over scraps of pastry into strips and put one or two strips over each little tart. Bake in a moderate oven.