Cookery for every household

Omelets are a most useful class of dish : they are nourishing and quickly made, and they are the means also of using up a number of savoury odds and ends, such as the remains of ham, tongue, or other meats, fish, shellfish, nuts, vegetables, cheese, &c., these either entering into the composition of the omelet itself or being made into a kind of filling or stuffing. There are many different kinds of omelets, but the rules for making them are pretty much the same throughout, the variation being supplied by the different savoury ingredients which are added to the eggs, or used as a filling. One of the first essentials of successful omeletmaking is a good pan. This must be perfectly Omelet Pan clean and smooth, and should, if possible, be kept for this special purpose. The best omelet pans are made of copper, steel, or aluminium, but failing one of these, which are all somewhat expensive, an ordinary tinned iron frying pan may be used, provided it is kept scrupulously clean. Enamelled frying pans do not answer well for omelet-making, as the egg mixture is very much inclined to stick to them. The size of the pan must also be considered; unless it is proportioned to the number of eggs generally used, the omelet will either be unmanageably thick or too thin. Then, again, an omelet pan should never be washed, or at least as seldom as possible, but rubbed clean after use with kitchen paper and then a dry cloth. If any egg adheres to the pan, this may be rubbed off with a little dry salt. When occasion requires the thorough washing of the pan, or in the case of a new pan being used for the first time, a little butter or fat should be put into the pan and made smoking hot over the fire, then poured away and the pan well rubbed out with paper. A pliant palette knife is also very necessary for omelet-making. Have everything in readiness before beginning to mix and cook the omelet, as it will not improve if it has to be kept hot, while the dish is heated or the garnishing found. A gas stove is better to cook it by than an ordinary kitchen fire, unless the latter is very hot and the heat regular. Follow the directions for making very carefully, and serve the omelet immediately it is cooked, as the most successful one will spoil and become tough if it has to be kept hot. Better let an omelet be waited for than have it ready beforehand. 1411. Plain Omelet, 1 3 eggs. A little butter. 1 table-sp. warm water. (Omelet au Natural) Salt. Pepper. 1 tea - sp. chopped parsley. Read the above introductory notes before making an omelet for the first time. Then put a small piece of butter into the omelet pan, and allow it to melt on the stove whilst preparing the eggs. It must not brown. Break the eggs into a basin ; add pepper, salt, parsley, and 1 tablespoonful warm water. Beat them just enough to break them, and at the last moment, or they will become watery. The rule is twelve beats. Just at the last add two small pieces of butter the size of a filbert. Draw the pan with the butter over the fire, and as soon as it begins to fizzle pour in the eggs, &c. With a fork break the cooked surface in several places quickly, so that the eggs from the top may run" to the bottom and cook, or loosen the omelet from the sides of the pan, letting the uncooked part run under.