THE COOK’S CORNER

Wanganui Chronicle, Volume 75, Issue 178, 30 July 1932, Page 15 (Supplement)

THE COOK’S CORNER

MAKING AN OMELET. It is so delightful to be able to ‘‘knock oil' an omcict” in an enrerg envy, and yet there is a sort of intci ionty complex about omelet making. Let there be no more of this! Just take ca.ro of one or two points and you will soon get the knack Whatever sort ol pan you arc using, take care that 'the pan is used io* nothing else but omelets, it should never be washed; all that it requites is scraping, polishing with several pieces of paper, and a linal rub with a dry cloth Always use really fresh eggs, and remember always to cook over a busk heat —slow cooking makes the omelet tough. If you remember all these points and follow the instruction care fully you should experience no diili culty with a savoury omelet. Required: Three eggs, half a teaspooniu. of salt, a quarter ol a teaspoonlul o pepper, two teaspoonfuls of chopped parsley, f one tcaspoonful of chopped shallots, one ounce of butler.

Break the eggs into a basin, and add the salt and pepper, the chopped parsley, and the chopped shallot. Well whisk the eggs, take the omelet pan, wipe it with a dry cloth, warm it, and then put in the butter and let it get very hot. When the butter is ready, pour in the contents of the basin. Stir it round and round immediately with a spoon. When it is beginning to sol, tip the pan towards you, ami scrapthe mixture towards the handle, shap ing it a little with the spoon, so that one-half of the pan is completely empty. In about 10 seconds roll it over to the other side of the pan till the outside is set and a pale brown. Have ready a hot dish, place the omelet on it. and serve at once.

N.B.—The inside should bo of a soft, creamy consistency, not firm and set all through. If liked, a small pat of butter and half a tcaspoonful of chopped parsley can be put in the dish in which the omelet is to be served. Variations on the omelet theme are: Omelet aux Fines Herbes.

Exactly as for savoury omelet, with the addition of one teaspoonful each of chopped chervil and taragon.

Mushroom Omelet.—Same as for sav oury omelet, but leave out all the herbs, and in their place add to the beaten eggs three or four mushrooms that have been cut up into fairly small pieces and fried gently till tender in about one ounce of butter.

Tomato Omelet. —Same as mushroom omelet, only substituting for the mushrooms two tomatoes cut in dice and cooked till soft in the butter.