COOKERY NOTES

Radio Record, Volume IV, Issue 14, 17 October 1930, Unnumbered Page

COOKERY NOTES

Omelet-Making (QQMELETS "are very quickly made, and are classed as highly-nourish-ing and appetising dishes, Their preparation and cooking should be mastered. There is no difficulty, for after two or three trials anyone should be able to produce an excellent omelet. Being the most important ingredients, the eggs and butter must be as fresh as possible. The omelet pan must not be used for any other purpose. It must never be washed, but is best cleaned by heating and rubbing it with paper or a coarse towel and salt. It must then be wiped with a clean cloth. Beat up the eggs thoroughly with a fork, not a whisk. The eggs n not be frothy, but mixed so as to amalgamate the yolks with the whites. It is a good plan to add a little milk or cream at th time of beating the eggs; this makes the omelet lighter and more moist. Be careful that the butter is hot, but not oily, before the egg mixture is poured into the omelet van. Once the mixture begins to set, and when the eggs appear sufficiently cooked, shape it by folding in the ends. This mus be done at the side opposite the handle, for which purpose the pan should be tilted. Shake the pan gently, so as to loosen the omelet. To turn it out successfully, hold the pan by the handle with the right hand, have an oblong narrow dish in the other hand. and bring the edge of your pan close to the centre of the dish. Turn out your omelet hy reversing the pan, and then quickly remove it. The process of making an omelet should not take more than five minutes.

e Plain Omelet. Ingredients: Four eggs, loz. of butter, 1 tablespoon of milk or cream, pepper and salt. Method: Break the eggs into a basin. beat them with a fork, add.more milk or cream, and season with pepper and ~ salt. Dissolve the butter in the pan, and when quite hot pour the mixture. Stir slowly with a fork over a quick heat, shake the pdn. When set shape the omelet on one side of the pan, allow it to take colour, then turn quickly on a hot dish and serve, Kidney Omelet. Method: Skin two sheeps’ kidneys, cut them into thin slices, season, and fry with one ounce of butter blended with a very small chopped shallot; add a little brown sauce, and keep hot. Beat four eggs together with two tablespoons of milk; season with salt and pepper. Melt one ounce of butter in an omelet pan. Pour in the omelet mixture, and stir it over the fire until it begins to set; then put in the stewed kidneys and fold over the ends of the omelet. When nicely browned slip the 0:.elet on to a hot dish; pour a little hot tomato or brown sauce round the base of the dish. Serve at once. Cheese Omelet Method: Beat up four eggs with one eunce of grated cheese and two tablespoons of milk. Melt one ounce of hrt ter in an omelet pan and cook the on.» let as directed for plain omelet. Sprinkle over the surface of the omelet with a little grated cheese. Spinach. Method: Wash well, sprinkle with salt, and boil without any additional water. There is so much water in spinach that it requires none to cook in. Push the spinach well down in the pot, as it reduces in the cooking. Drain, chop finely, add butter and pepper. Re-heat and serve hot. Stewed Celery. Method: Trim and cut some celery into equal lengths. Tie in bundles and parboil in boiling salted weter tar +4 minutes. Drain. Line the bottom of a

stewpan with slices of bacon. Place celery above it with a bunch of sweet herbs, and onion, pepper and salt, and add a little stock. Simmer till celery is just tender. Place celery on toa: square, thicken the strained stock with browned flour, pour over the celery and serve. Coffee Cake. Ingredients: 30z. butter, Goz. sugar, 8 eggs, 4302. flour, 1joz. cornflour, 1 dessertspoonful coffee essence, little vanilla essence, 1 teaspoon baking powder, 2 tablespoons of milk. Mcthod: Beat up butter and sugar, then eggs, add other ingredients, and bake in sandwich tins. Filling: 20z. butter, 402. icing sugar, little vanilla, 1 teaspon coffee essence. Mix all together and spread between the cakes. . Marmalade Pudding. Method: Line a pie-dish with pastry. eream 302. butter, 30z. castor sugar. 1 tablespoon flour, and 3 tablespoons of marmalade together, and, lastly, 2 well-beaten eggs. Pour the mixture over the pastry in the dish and bake 1 hour. Topping for Jam Tarts, BEFORE putting jam tarts in the even to cook, mix together the following and sprcad over each; 2 tablespoons of desiccated cocoanut, 1 fablespoorn of butter, 1 tablespoon of sugar, 1 beaten egg. This is delicious over any jam tart.