Eggs and Omelets. 313 to break and mix sufficient to allow a spoonful of the mixture to be dipped up. Heat, but be careful not to brown, a tablespoonful of butter in an omelet pan. Have a pan that will correspond in size to the number of eggs used, so that the beaten mixture will cover the bottom to the depth of at least half an inch. Pour in the mix- ture and place the pan over a quick heat, add salt and pepper to taste✪ Creamy Omelet, and as soon as the o.'g'g ' ' sets ' ' or stiffens slightly upon the bottom of the pan, lift it up lightly and carefully with a fork, so the uncooked egg can take the place of that which is cooked. Continue this lifting process as long as there is any uncooked egg in the pan, and until all the mixture lies in a soft creamy pile of a delicate golden hue. Permit the bottom to set quite firmly, then tip the pan slightly, loosen the edges with a broad-bladed, limber knife, or spatula, slip it under one side of the omelet, and fold over, tipping the pan at the same time to facilitate the folding. Then, by still further tipping the pan, turn the omelet, nicely folded, on a platter and serve hot. If minced parsley is desired for flavoring, it should be sprinkled over the omelet just before beginning the lifting operation. Ham Omelet. — Prepare and cook like a creamy omelet, and, just before folding, cover the surface of the omelet with boiled ham finely minced and warmed. Serve hot. Oysters, shrimps, mushrooms, or any admixture liked, may, after they are cooked, be added in a similar man- ner. Grated cheese may also be scattered thickly over the omelet, when first put in the pan, or the omelet may be covered lightly with it just before folding. 314 ^'^^^ -^^^ of Cookery. Omelet with Breakfast Bacon. — Broil or saute thin strips of breakfast bacon, and garnish a creamy or plain omelet with them. Light Omelet. — To the yolks of two eggs beaten light add two tablespoonfuls of water, milk, or cream, beat until well mixed, then fold in the whites of the eggs, seasoned to taste with salt and pepper, and well beaten. Grease the omelet pan with olive oil or clarified butter, heat it, pour in the omelet, and cook for a minute — lifting the pan so as to relieve the bottom from too great heat, and turning it around on its sides. Then place in a moderate oven for about five minutes, or until the omelet is firm and lightly cooked to the center — which can be ascertained by running a knife into it. Fold, and turn out like a creamy omelet. Orange Omelet. — To the yolks of two eggs beaten light add two tablespoonfuls of orange juice, half a tea- spoonful of grated orange peel, and two teaspoonfuls of sugar✪ Orange Omelet. Beat all well together, fold in lightly the whites of the eggs, beaten stiff, cook, fold, and turn out like light omelet. Omelet Souffle. — To the well-beaten yolks of two eggs add three teaspoonfuls of sugar, one teaspoonful of lemon juice, and half a teaspoonful of lemon, orange, vanilla, or any flavoring extract liked. Beat very light and fold in the whites of four eggs✪ Omelet Souffle beaten stiff. Put in a hot omelet pan, well greased, and cook ten or twelve minutes, in a very moderate oven. Slip on to a warm dish, without folding. A pinch of cream of tartar added to the whites of the eggs improves all omelets containing no other acid. PART VI.-SERVING AND GARNISHING. INTRODUCTION.

AI-modernized reading of the original text

Eggs and Omelets. 313 to break and mix sufficient to allow a spoonful of the mixture to be dipped up. Heat, but be careful not to brown, a tablespoonful of butter in an omelet pan. Have a pan that will correspond in size to the number of eggs used, so that the beaten mixture will cover the bottom to the depth of at least half an inch. Pour in the mixture and place the pan over a quick heat, add salt and pepper to taste, and as soon as the egg "sets" or stiffens slightly upon the bottom of the pan, lift it up lightly and carefully with a fork, so the uncooked egg can take the place of that which is cooked. Continue this lifting process as long as there is any uncooked egg in the pan, and until all the mixture lies in a soft creamy pile of a delicate golden hue. Permit the bottom to set quite firmly, then tip the pan slightly, loosen the edges with a broad-bladed, limber knife, or spatula, slip it under one side of the omelet, and fold over, tipping the pan at the same time to facilitate the folding. Then, by still further tipping the pan, turn the omelet, nicely folded, on a platter and serve hot. If minced parsley is desired for flavoring, it should be sprinkled over the omelet just before beginning the lifting operation. Ham Omelet. — Prepare and cook like a creamy omelet, and, just before folding, cover the surface of the omelet with boiled ham finely minced and warmed. Serve hot. Oysters, shrimps, mushrooms, or any admixture liked, may, after they are cooked, be added in a similar manner. Grated cheese may also be scattered thickly over the omelet, when first put in the pan, or the omelet may be covered lightly with it just before folding. 314 The Art of Cookery. Omelet with Breakfast Bacon. — Broil or saute thin strips of breakfast bacon, and garnish a creamy or plain omelet with them. Light Omelet. — To the yolks of two eggs beaten light add two tablespoonfuls of water, milk, or cream, beat until well mixed, then fold in the whites of the eggs, seasoned to taste with salt and pepper, and well beaten. Grease the omelet pan with olive oil or clarified butter, heat it, pour in the omelet, and cook for a minute — lifting the pan so as to relieve the bottom from too great heat, and turning it around on its sides. Then place in a moderate oven for about five minutes, or until the omelet is firm and lightly cooked to the center — which can be ascertained by running a knife into it. Fold, and turn out like a creamy omelet. Orange Omelet. — To the yolks of two eggs beaten light add two tablespoonfuls of orange juice, half a teaspoonful of grated orange peel, and two teaspoonfuls of sugar. Beat all well together, fold in lightly the whites of the eggs, beaten stiff, cook, fold, and turn out like light omelet. Omelet Souffle. — To the well-beaten yolks of two eggs add three teaspoonfuls of sugar, one teaspoonful of lemon juice, and half a teaspoonful of lemon, orange, vanilla, or any flavoring extract liked. Beat very light and fold in the whites of four eggs beaten stiff. Put in a hot omelet pan, well greased, and cook ten or twelve minutes, in a very moderate oven. Slip on to a warm dish, without folding. A pinch of cream of tartar added to the whites of the eggs improves all omelets containing no other acid. PART VI.-SERVING AND GARNISHING.

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The art of cookery