Domestic science, principles and application

To Fold an Omelet. — Hold the omelet pan by the handle with the left hand. Crease the omelet slightly across the center at right angles to the handle of the pan. Slip the spatula under the edge of the omelet farthest from the handle of the pan and, tipping the pan up, fold the omelet over half way towards the handle. With the right hand invert a hot plate over the pan, and with a quick movement turn the omelet out of the pan upon the plate. Garnish with parsley and serve immediately. The success of an omelet of this kind depends upon the amount of air enclosed in the egg and the expansion of the air in cooking. 2. Fancy Omelets A fancy omelet may be made by the addition of grated cheese, minced ham, or other meat sprinkled over the top [illustration: Fig. 9. Folding an omelet.] just before folding. Parsley, oysters, or vegetables finely cut may also be used. A sweet omelet is made by spreading soft jelly or preserves and powdered sugar over the top. 3. French Omelet 3 eggs }/2 tsp. salt 1 tbsp. hot water or milk 1 tbsp. butter Pepper Method. — Beat eggs slightly, add water and seasoning. Heat the omelet pan, melt the butter and let it run over the bottom and sides of the pan. Turn in the mixture, and cook slowly. When thick at one side, roll the mixture over to the other side, like a jelly roll. When all is evenly cooked, roll out upon a hot plate. Garnish and serve. One egg is allowed to each person for any omelet. 4. Scrambled Eggs 5 eggs ^ 3^ tsp. salt }/2 c. milk 3^ tsp. pepper 2 tbsp. butter Method. — Beat eggs slightly, add salt, pepper and milk. Melt butter in an omelet pan, turn in egg mixture and cook slowly, scraping from the bottom and sides of the pan when the mixture first sets. Cook until creamy. Turn it upon a hot dish and serve at once. 5. Scrambled Eggs with Tomato Sauce 6 eggs 2 tsp. sugar 1^ c. tomato sauce 1 slice onion 4 tbsp. butter 3^ tsp. salt Pepper Method. — Simmer tomatoes and sugar. Fry onion in butter 3 minutes, and add eggs which have been slightly beaten and added to tomato sauce. Add a speck of soda to the tomato sauce. Stir slowly until eggs are cooked and jelly-like. 6. Eggs a la Goldenrod 3 hard-boiled eggs 14 tsp. salt 2 tbsp. butter 3^ tsp. pepper 2 tbsp. flour 5 slices toast 1 c. milk Parsley Method. — Mix flour and butter together until smooth; add the milk slowly, stirring constantly; cook until smooth. Add salt and pepper. Separate yolks from whites of eggs. Chop whites fine and add them to the sauce. Cut 4 slices of toast in halves lengthwise, arrange on platter, and pour the sauce over them. Force the yolks through a strainer and sprinkle over the top. Garnish with parsley. PROTEIN— MILK Milk is such a common and important food and is so closely connected with the public health that it deserves careful study. Good milk is a yellowish-white liquid with a faint odor and a sweet taste. When allowed to stand, a thick cream rises to the top, and there is no sediment. Rich cream clings to the sides of the glass; poor milk has a bluish-white color and forms little cream. Composition. — Different samples of milk may vary greatly in composition, especially in the amount of fat. An average composition is as follows: — Water Protein Carbohydrates Fat Mineral matt?r