The garnish should be simple and so placed as not to interfere
with the food.
Cleaning up:
Place egg shells in the garbage can.
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96 DOMESTIC SCIENCE
Place crusts and crumbs in a pan to be saved for bread crumbs.
Soak all the dishes which have had egg in them in cold water.
Wash and put away all dishes and utensils.
What has been learned:
Use slightly stale bread for toast.
Poach eggs in hot, not boiling, water.
Albumen is the tissue-bijilding material in the white of egg^
Albimien is soluble in water; vinegar hardens it.
Lesson XXXIV
Plain Omelet
Materials used:
Class Rule Home Rule
1 egg 1 egg for each person
1 tb water 1 tb water for each egg
Ye tp salt I tp salt
1 tp butter 1 tb butter
For white sauce: For white sauce:
i c milk 2 c milk
i tb butter 2 tb butter
i tb flour 2 tb flour
^ tp salt i tp salt
Utensils needed:
Omelet pan Dover egg beater tablespoon case knife
2 bowls mixing spoon teaspoon small plat^
Work to be done:
1. Make white sauce according to directions in Lesson Vfl
or VIII, and place where it will keep hot. f
2. Break and separate the egg, placing white in one bowl and
yolk in the other.
3. Beat the yolk until thick and lemon colored.
4. Add salt and water to the yolk and mix. q,^
5. Beat white until stiff and dry. p.
6. Add white to the yolk and mix hy folding , never by stirrii^g.
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EGGS
97
7. Place butter in pan and heat.
8. Add the mixture.
9. Cook on the top of the stove until browned underneath,
then place on the upper grate of the moderately hot oven.
10. Test with the fingers. When done, no dents made by the
fingers will remain on the surface.
- 11. Remove from oven. Hold the pan in the left hand.
With a knife in the right hand, cut across the center of the top
at right angles to the handle of the pan.
Inverting Omelet
on Platter (13)
Fig. 46.—
Omelet Folded (12)
Ready to Serve (14)
Cutting Omelet (11)
'^^12. Fold the half nearest the handle over onto the other half.
13. Place hot platter or plate over the pan and invert so that
p atter is beneath pan. Be sure to arrange platter and pan so
tl at the omelet will fall in the center of the platter.
14. Surround with hot white sauce and garnish with parsley.
Principles:
The object in beating eggs is to beat as much air into them as
r >ssible so that they will be light. To get the best results,
u: e a round-bottomed bowl for the Dover egg beater or a platter
fcr the wire whisk or fork.
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98 DOMESTIC SCIENCE
Whites are beaten "stiff," when they do not fall out when the
bowl is inverted; they are beaten "dry," when the gloss is gone
from them and little flakes of white fly off dmdng the beating.
Yolks should be beaten in a round-bottomed bowl with a
Dover egg beater or fork. When they are well beaten, they
are thick and much lighter colored.
Eggs are beaten slightly when the yolk and white are well
mixed and the whole is smooth and creamy. Custards and
some sauces are beaten in this way.
Eggs are beaten till "light" to entangle fine bubbles of air,
but more air can be beaten into the egg when the yolk and white
are beaten together than when beaten separately.
When egg mixtures into which a great deal of air has been
beaten are placed in a hot oven, the heat causes the air to expand
that is, to occupy more space, so that it needs to make more
room for itself. To do this it must push the walls of the mix-
ture which surrounds the air bubbles farther and farther out. ✪ Plain Omelet
Page 38 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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The garnish should be simple and so placed as not to interfere
with the food.
Cleaning up:
Place egg shells in the garbage can.
Digitized by
Google
96 DOMESTIC SCIENCE
Place crusts and crumbs in a pan to be saved for bread crumbs.
Soak all the dishes which have had egg in them in cold water.
Wash and put away all dishes and utensils.
What has been learned:
Use slightly stale bread for toast.
Poach eggs in hot, not boiling, water.
Albumen is the tissue-bijilding material in the white of egg^
Albimien is soluble in water; vinegar hardens it.
Lesson XXXIV
Plain Omelet
Materials used:
Class Rule Home Rule
1 egg 1 egg for each person
1 tb water 1 tb water for each egg
Ye tp salt I tp salt
1 tp butter 1 tb butter
For white sauce: For white sauce:
i c milk 2 c milk
i tb butter 2 tb butter
i tb flour 2 tb flour
^ tp salt i tp salt
Utensils needed:
Omelet pan Dover egg beater tablespoon case knife
2 bowls mixing spoon teaspoon small plat^
Work to be done:
1. Make white sauce according to directions in Lesson Vfl
or VIII, and place where it will keep hot. f
2. Break and separate the egg, placing white in one bowl and
yolk in the other.
3. Beat the yolk until thick and lemon colored.
4. Add salt and water to the yolk and mix. q,^
5. Beat white until stiff and dry. p.
6. Add white to the yolk and mix hy folding , never by stirrii^g.
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EGGS
97
7. Place butter in pan and heat.
8. Add the mixture.
9. Cook on the top of the stove until browned underneath,
then place on the upper grate of the moderately hot oven.
10. Test with the fingers. When done, no dents made by the
fingers will remain on the surface.
- 11. Remove from oven. Hold the pan in the left hand.
With a knife in the right hand, cut across the center of the top
at right angles to the handle of the pan.
Inverting Omelet
on Platter (13)
Fig. 46.—
Omelet Folded (12)
Ready to Serve (14)
Cutting Omelet (11)
'^^12. Fold the half nearest the handle over onto the other half.
13. Place hot platter or plate over the pan and invert so that
p atter is beneath pan. Be sure to arrange platter and pan so
tl at the omelet will fall in the center of the platter.
14. Surround with hot white sauce and garnish with parsley.
Principles:
The object in beating eggs is to beat as much air into them as
r >ssible so that they will be light. To get the best results,
u: e a round-bottomed bowl for the Dover egg beater or a platter
fcr the wire whisk or fork.
Digitized by
Google
98 DOMESTIC SCIENCE
Whites are beaten "stiff," when they do not fall out when the
bowl is inverted; they are beaten "dry," when the gloss is gone
from them and little flakes of white fly off dmdng the beating.
Yolks should be beaten in a round-bottomed bowl with a
Dover egg beater or fork. When they are well beaten, they
are thick and much lighter colored.
Eggs are beaten slightly when the yolk and white are well
mixed and the whole is smooth and creamy. Custards and
some sauces are beaten in this way.
Eggs are beaten till "light" to entangle fine bubbles of air,
but more air can be beaten into the egg when the yolk and white
are beaten together than when beaten separately.
When egg mixtures into which a great deal of air has been
beaten are placed in a hot oven, the heat causes the air to expand
that is, to occupy more space, so that it needs to make more
room for itself. To do this it must push the walls of the mix-
ture which surrounds the air bubbles farther and farther out.