Kirmess cook book

TabU Talk. There is more than one way of making an omelet, some liking a fluffy result while others prefer the creamy yet light dish produced by what is known as the French method. To make a delicious omelet, juicy and light without dryness, try this way. Break the eggs in a bowl; for four add two tablespoonfuls of warm water. Beat with a fork six or eight times — ^just enough to mix. Drop in a half teaspoonful of butter cut in several pieces. Have the pan smoking hot. Drop in it half teaspoonful of butter and shake violently so as to quickly grease the bottom of the pan. Pour in the eggs, hold the pan over the hottest part of the fire and shake, turning the pan round that it may cook evenly. With a fork lift up the bottom layer here and there, allowing the liquid egg to flow underneath. Keep up the shaking. When the mixture is creamy and almost set sprinkle over salt and pepper and with a spatula, or any knife with a flexible blade, begin to roll or "fold the omelet, then turn it out quickly on a heated dish. The cooking from start to finish should not take over three minutes, if as long. It takes practice to do this rightly, but the result is so satisfactory as to amply repay for the trouble. To transform this from a simple to a filled omelet have ready any mixture — chopped and well seasoned cold meat of any kind, cooked vegetables cut fine, peas, etc. When the omelet is almost ready to fold pour part or all of the filling in the center and roll up; if any quantity is used it is generally best to heat it separately. By the way of variety half of the filling may be placed in the omelet and the remainder mixed with a thick white or tomato sauce and poured round the omelet. The celebrated Spanish omelet has a filling of chopped bacon, onions, green peppers and tomato, cooked slowly together until very thick and rich. FRENCH OMELETTE. Mrs. Woodhull Condict, One pint of milk, half -pint of bread crumbs, three eggs, half tablespoonful of flour, one small onion chopped very fine, some chopped parsley, season with pepper and salt; beat the eggs light, and mix all the ingredients together; have melted butter in a pan, hot, and pour the mixture in; when brown, turn over double, and serve. BAKED OMELETTE. Mrs. C. A. Gould, New York. Eight eggs beaten separately, one tablespoonful fiour, worked very smooth in one and one-half cups warm milk, a little salt, piece of butter size small egg. Beat the whole together thoroughly, bake half an hour in moderate oven, the same as a custard. This omelette should be eaten as soon as baked, as it falls soon after leaving the oven. Bake to a golden brown and send to table in same dish it is baked in. PLAIN OMELETTE. Tested. Beat separately the yolks and whites of eight eggs until very light. Then mix them together thoroughly, add a little salt and white pepper, and one tablespoonful of cream. Heat the omelette pan, put a good sized piece of butter in, and when it has become boiling hot, pour in the eggs. Slightly shake the pan until the eggs begin to stiffen. When sufficiently brown, fold double and serve at once. When an omelette stands, it becomes heavy. SPANISH OMELETTE.