Proportions. One tablespoonful of milk or water to each egg; seasoning to taste; one teaspoonful, or less, of butter✪ Foamy Omelet. Method. Beat the yolk until thick, add the milk, and mix well. Season with pepper. Beat the white until stiff; add the salt while beating. Place the pan over the fire EGGS 35 to melt the butter, cut or fold the white into the yolk, pour the mixture into the pan, and cook until just " set." The pan may be placed in the oven for a moment to dry the upper surface of the omelet. While still in the pan one-half of the omelet is turned over the other half by slipping a broad knife under the section farthest from the handle and turning it over on the other section. The omelet is then inverted on a hot platter and served at once. Note. Variations on the simple omelet may be made by such savory additions as mushrooms, oysters, chopped meat, fish or fowl, grated cheese, herbs, etc. Or such sweet additions as jelly, fresh or preserved fruits, sugar, honey, nuts, etc., may be used. These various additions are usually spread on the surface of the omelet before one- half is turned over the other. Or they may be cut or folded into the beaten white, or mixed with the yolk, or used as a garnish. Make a second omelet, using water instead of milk. Compare both as to flavor and consistency. X:^ ^ *^-L_^* ■ '•* ' » _- ^ ^^^^0,^^ FOAMY OMELET GARNISHED WITH PEAS Experiments to Aid or Confirm Inferences I Behavior of Yolk and White of Egg toward Reagents used in Cooking 1. Take two test tubes, A and B, half filled with pure water. To A add 4-5 cc. white of egg; to B add 4-5 cc. of 36 PRINCIPLES OF FOOD PREPAllATION the yolk. Shake well. Filter into clean test tubes. Heat filtrate. 2. Place enough white of egg in a test tube to cover the bulb of a thermometer when this is inserted. Hold the test tube in a beaker of cold water over the Bunsen flame, and as the water heats take the thermometer reading at the following points:^ (a) At the first cloudy appearance. (b) At the formation of a tender jelly. (c) At the formation of a solid mass. Treat the yolk of egg in a similar manner, testing at (a) for the first coagulated flecks, and at (6) and (c) for the same condition produced in the white. 3. Treat a little white of egg on a watch glass with a drop of hydrochloric or acetic acid. Treat a little of the •yolk in the same manner. II Difference in Composition of Yolk and White of Egg 1. Into two test tubes place, respectively, small por- tions of the white and the yolk of egg. Add to each about twice its volume of ether or chloroform. Shake vigorously. Pour filtrate on absorbent paper. Have you found some substance in one which is not perceptibly present in the other? What is this substance? Ill Effect of Manipulation on Yolk and White of Egg 1. Vigorously shake small quantities of the white and yolk of egg in test tubes to see which will form a froth. A few drops of water may be added. 1 The temperature of the water will approximately correspond to that of the scalding, simmering, and boiling points which it is assumed have been studied in ftn elementary course. TOPICS FOR STUDY OR DISCUSSION — QUESTIONS 37 TOPICS FOR STUDY OR DISCUSSION 1. The so-called '' perfect" foods, v/hy they are thus named, in what respects they are deficient.

AI-modernized reading of the original text

Proportions. One tablespoonful of milk or water to each egg; seasoning to taste; one teaspoonful, or less, of butter. Method. Beat the yolk until thick, add the milk, and mix well. Season with pepper. Beat the white until stiff; add the salt while beating. Place the pan over the fire to melt the butter, cut or fold the white into the yolk, pour the mixture into the pan, and cook until just " set." The pan may be placed in the oven for a moment to dry the upper surface of the omelet. While still in the pan one-half of the omelet is turned over the other half by slipping a broad knife under the section farthest from the handle and turning it over on the other section. The omelet is then inverted on a hot platter and served at once. Note. Variations on the simple omelet may be made by such savory additions as mushrooms, oysters, chopped meat, fish or fowl, grated cheese, herbs, etc. Or such sweet additions as jelly, fresh or preserved fruits, sugar, honey, nuts, etc., may be used. These various additions are usually spread on the surface of the omelet before onehalf is turned over the other. Or they may be cut or folded into the beaten white, or mixed with the yolk, or used as a garnish. Make a second omelet, using water instead of milk. Compare both as to flavor and consistency. FOAMY OMELET GARNISHED WITH PEAS Experiments to Aid or Confirm Inferences Behavior of Yolk and White of Egg toward Reagents used in Cooking 1. Take two test tubes, A and B, half filled with pure water. To A add 4-5 cc. white of egg; to B add 4-5 cc. of the yolk. Shake well. Filter into clean test tubes. Heat filtrate. 2. Place enough white of egg in a test tube to cover the bulb of a thermometer when this is inserted. Hold the test tube in a beaker of cold water over the Bunsen flame, and as the water heats take the thermometer reading at the following points: (a) At the first cloudy appearance. (b) At the formation of a tender jelly. (c) At the formation of a solid mass. Treat the yolk of egg in a similar manner, testing at (a) for the first coagulated flecks, and at (6) and (c) for the same condition produced in the white. 3. Treat a little white of egg on a watch glass with a drop of hydrochloric or acetic acid. Treat a little of the •yolk in the same manner. Difference in Composition of Yolk and White of Egg 1. Into two test tubes place, respectively, small portions of the white and the yolk of egg. Add to each about twice its volume of ether or chloroform. Shake vigorously. Pour filtrate on absorbent paper. Have you found some substance in one which is not perceptibly present in the other? What is this substance? Effect of Manipulation on Yolk and White of Egg 1. Vigorously shake small quantities of the white and yolk of egg in test tubes to see which will form a froth. A few drops of water may be added. 1 The temperature of the water will approximately correspond to that of the scalding, simmering, and boiling points which it is assumed have been studied in ftn elementary course. TOPICS FOR STUDY OR DISCUSSION — QUESTIONS 37 1. The so-called '' perfect" foods, v/hy they are thus named, in what respects they are deficient.

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Foamy Omelet

Principles of food preparation