Home cookery

The whites must be beaten to a firm froth, which will cut with a knife. To do this the whites must be most carefully separated from the yolks — a small portion of yolk left in will prevent the whites becoming stiff. The whites must be put on to a large plate, a pinch of salt should be added, and they should be beaten up with a clean knife in a cool place. Soufflees are not to be beaten after the whites are added. They must be baked in a steady rather hot oven, the door of which is to be kept shut. If steamed, the water must only simmer. They must be served directly they are cooked. Plain Omelet. Eggs ... 3 or 4, according to size of pan. Butter i| oz. Milk I J to 2 tablespoonfuls. Add a pinch of salt to the eggs, beat them enough to mix the yolks and whites well together, beat in the milk. Half an ounce of butter, cut in small pieces, may be added to the egg mixture if liked. Melt the butter in the pan ; when it bubbles pour in the mixture, stir well until it sets. Let it brown very slightly. Tilt the pan, and let the omelet slide on to a hot dish, and as it slips off turn one side on to the other, so that it is the shape of a half-moon. In an omelet made according to the above method, the outside is more cooked than the middle, and many persons prefer this ; but there are others who like an omelet that is more thoroughly set, when it may be finished in the following manner : — After the omelet is set, it is scraped to one side of the pan in a half-moon shape, the pan is then tilted, and the omelet is turned over to the opposite side, and is slightly browned. The following are variations of the Plain Omelet : — Sweet Omelet. Add a teaspoonful of castor sugar to the egg mixture, and before serving sift sugar over it. Sweet omelet with preserve is made in the same manner. A spoonful of strawberry or other preserve is warmed and put upon the half of the omelet before it is turned over. A little vanilla or other suitable flavouring may be added to the egg mixture. Savoury Omelet. Chopped parsley i teaspoonful. Chopped shallot or onion J saltspoonful. Pepper and salt to taste. These are beaten into the egg mixture before it is cooked. A small portion of chopped thyme and marjoram may also be added if liked. ^57 Ham or Tongue Omelet Is made by adding about two tablespoonfuls of grated ham or tongue to the egg mixture, before it is cooked. Cheese Omelet Is made by adding two tablespoonfuls of grated cheese to the egg mixture, with pepper and salt to taste. Kidney Omelet. Skin two sheep's kidneys, cut them into small dice, fry for five minutes in one ounce of butter. When the omelet is cooked place these pieces of kidney on it, season with pepper and salt, fold the omelet over the kidney, and serve. This is a good way of using up any remains of stewed or fried kidney. Fish Omelet. Take the remains of any cold fish, free it from skin and bone, chop it, season with cayenne and salt, warm it in butter, and, when quite hot, put it in just before the omelet is folded. Vegetable Omelet. Almost any cold vegetables except potatoes, artichokes, cabbages, and turnips may be served in an omelet, but they should be warmed in butter and seasoned with pepper and salt before they are added. Mushroom Omelet. Mushrooms (peeled and cut into dice) J lb.