HomeMy WebLinkAboutThe Lucknow Sentinel, 1934-08-30, Page 31 •
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„ OMELETS
The great all -meal. dish,i ;that's tho
omelet; For breakfast, luncheon, din•
ner °and mid=night supper, '^ it's, al-
ways. good; , •
You must watch 'one thing, though
An omelet ought to be' served inn-'
mediately it is cooked:. It loses •' its
_golden fluffiness quickly if it stands.
Turn it ,quickly. onto a hot, buttered.
platter ani bat at once
I'LAIIV OMELET,;'
Allow one egg for each 'person •to
I beserved andan extra egg for, the
pan. For each egg .use•1 tablespoon
hot watdr• Separate yolks and whites
of eggs, Season yolks with salt and
pepper and beat well, gradually beat.
ing in water. ,Beat whites until stiff
and' foldthe yolks •into 'the whites.
:Pour into a hot; well -buttered omelet
pan, or a' heavy 'frying .pan and, cook
slowly until the underside is lightly
browned; Then put the• pan in a slow
- AVC4,---3, D0..,*,d• grec . F.. and lam. ai ,c
: the omelet is', firm- to the touch. ;