The heat hardens, or coagulates, the albumen, so that when the mixture is removed from the fire, the walls around the air bubbles have hardened, and a. light, porous food is the result. The water which was added to the yolk becomes steam when heated and this helps to make the omelet light. But because there is no flour added to the mixture, there is nothing present which will keep the thin walls of albimien hard, so when the omelet cools, the steam becomes water again, the air shrinks in volume, and the walls of albumen, being relaxed from pres- sure, collapse, or fall together. For this reason, the omelet must be turned at once upon a hot platter, surrounded by boiling hot white sauce and served at once. "It is better to wait a minute for an omelet to be served than to have the omelet wait a minute to be served." Serving: Omelets may be used either as a breakfast or afe a luncheon dish, and they also make a good dish for invalids. They should be served from a platter, but never by cutting with a Digitized by Google EGGS 9^ knife into individual portions; a spoon should be used for this purpose. An omelet should be eaten with a fork. Table manners: Rule : Do not gesticulate with the knife or the fork. Garnishing the food: A garnish must be edible, that is, fit to be eaten, and should be appropriate to the food served. Omelets may be varied by the use of fillings or garnishes, or both. The filling finely chopped may be mixed with the omelet or it may be mixed with a sauce and sprinkled over the surface of the omelet before it is folded. Green or canned peas, fresh or canned mushrooms, oysters, finely chopped ham or chicken and asparagus tips in white sauce, are used, also macaroni in tomato sauce. When used as a garnish, the sauce is simply poured around the omelet. Cleaning up: Soak the pan in which the white sauce was made and the egg beater in cold water. Remember not to wet the cogs of the Dover beater, f Clean and put away utensils as usual. What has been learned: Eggs are beaten to get air into them. Air in a mixture expands in cooldng and makes the mixture light. The absence of flour in an omelet to give "staying power" to- the walls of albumen, causes the walls to collapse quickly after cooking, therefore an omelet must be served hot. Whites of eggs are beaten "stiff," when they do not run when inverted, and "dry," when they lose their gloss and fly off in flakes. Note: A variation of the plain omelet may be made by scalding a little parsley, pouring off the water, chopping it, and mixing it with the omelet just before pouring it into the pan. Old cheese grated and added to a plain omelet is a favorite dish. Digitized by Google 100 DOMESTIC SCIENCE Lesson XXXV Scrambled Eggs Materials used: Class Rule Home Rule 1 egg 5 eggs I tb milk or cream ^ c milk or cream 1 tp butter ' 2 tb butter J tp salt 1 tp salt✪ Plain Omelet Utensils needed: Omelet pan tablespoon teaspoon bowl egg beater Work to be done: 1. Break eggs into the bowl and beat slightly. 2. Add salt and milk. Mix well by stirring. 3. !Place butter in the omelet pan and melt. 4. Add the mixture to the butter and place over low fire. 5. Cook, scraping continually from the bottom of the pan in such a way that that part of the mixture which is cooked shall come on top and that which was on top shall go to the bottom. 6. The last of the cooking should be done by the heat of the pan alone. 7. Do not let the eggs brown nor cook too hard. They should have a custard-like appearance. Principles:

AI-modernized reading of the original text

The heat hardens, or coagulates, the albumen, so that when the mixture is removed from the fire, the walls around the air bubbles have hardened, and a. light, porous food is the result. The water which was added to the yolk becomes steam when heated and this helps to make the omelet light. But because there is no flour added to the mixture, there is nothing present which will keep the thin walls of albumen hard, so when the omelet cools, the steam becomes water again, the air shrinks in volume, and the walls of albumen, being relaxed from pressure, collapse, or fall together. For this reason, the omelet must be turned at once upon a hot platter, surrounded by boiling hot white sauce and served at once. "It is better to wait a minute for an omelet to be served than to have the omelet wait a minute to be served." Serving: Omelets may be used either as a breakfast or as a luncheon dish, and they also make a good dish for invalids. They should be served from a platter, but never by cutting with a Digitized by Google knife into individual portions; a spoon should be used for this purpose. An omelet should be eaten with a fork. Table manners: Rule : Do not gesticulate with the knife or the fork. Garnishing the food: A garnish must be edible, that is, fit to be eaten, and should be appropriate to the food served. Omelets may be varied by the use of fillings or garnishes, or both. The filling finely chopped may be mixed with the omelet or it may be mixed with a sauce and sprinkled over the surface of the omelet before it is folded. Green or canned peas, fresh or canned mushrooms, oysters, finely chopped ham or chicken and asparagus tips in white sauce, are used, also macaroni in tomato sauce. When used as a garnish, the sauce is simply poured around the omelet. Cleaning up: Soak the pan in which the white sauce was made and the egg beater in cold water. Remember not to wet the cogs of the Dover beater. Clean and put away utensils as usual. What has been learned: Eggs are beaten to get air into them. Air in a mixture expands in cooldng and makes the mixture light. The absence of flour in an omelet to give "staying power" tothe walls of albumen, causes the walls to collapse quickly after cooking, therefore an omelet must be served hot. Whites of eggs are beaten "stiff," when they do not run when inverted, and "dry," when they lose their gloss and fly off in flakes. Note: A variation of the plain omelet may be made by scalding a little parsley, pouring off the water, chopping it, and mixing it with the omelet just before pouring it into the pan. Old cheese grated and added to a plain omelet is a favorite dish. Digitized by Google Lesson XXXV Scrambled Eggs Materials used: Class Rule Home Rule 1 egg 5 eggs I tb milk or cream ^ c milk or cream 1 tp butter ' 2 tb butter J tp salt 1 tp salt Utensils needed: Omelet pan tablespoon teaspoon bowl egg beater Work to be done: 1. Break eggs into the bowl and beat slightly. 2. Add salt and milk. Mix well by stirring. 3. !Place butter in the omelet pan and melt. 4. Add the mixture to the butter and place over low fire. 5. Cook, scraping continually from the bottom of the pan in such a way that that part of the mixture which is cooked shall come on top and that which was on top shall go to the bottom. 6. The last of the cooking should be done by the heat of the pan alone. 7. Do not let the eggs brown nor cook too hard. They should have a custard-like appearance. Principles:

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Plain OmeletScrambled EggsScrambled EggsCaramel Custard

Domestic science (1914 text-book)