Democratic Sentinel, Volume 17, Number 3, Rensselaer, Jasper County, 3 February 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Cohn Starch Cake. —One cup of but. ter, two cups of sugar, two and a half cups of flour, one. cup of corn starch, one scant cup of sweet milk, whites ol seven eggs, two teaspoonfuls of baking powder, one teaspoonful lemeu extract. How to Make Good Breakfast Omelets. —An omelet should be a fine golden color, light and delicate throughout, and of somewhat creamy consistency in the centre. To make an omelet of four eggs, take a French frying-pan of sheet iron, about nine inches in diameter. Beat the eggs lightly, giving them about a dozen strokes. Add a very scant half-teaspoon-ful of salt and about half a saltspooirful of white pepper—nothing more. This seasoning should be added before the eggs are Deaten. Let the pan be heating over tho fire while you are beating the ogga. Put a teaspoonful of butter in it. The moment the butter is melted and before it turns brown, pour in your omelet. With a fork, lift up the edges and

allow tho uncooked eggs on top to run under toward the centre of the pan. This will take but one moment. By this timo the omelet should be creamy in the centre and firm on the bottom. Begin to roll it from the bottom edge of the pan. There is always some difference in the heat on the sides. Let tho omelet rest for about half a minute after it is rolled, then turn it out on a hot platter and serve it. The time here given is on tho supposition that there is a brisk fire .in the range. An be iu perfection must In made very rapidly. It is a thing tossed off on the inspiration of the moment, liike the preparation of a salad, deftness of touch and light and rapid motion are of more avail than any set rules. It requires some practice to lie perfect in the making of omelets. When you have onco mastered the art you can add all sorts of minces and flavors to give variety. A lmlf-teaspoonful of chopped parsley and tarugon in equal parts and half the amount of chopped chives will make you an omelet of fine herbs. Six oysters, .scalded up in their own liquor and mixed with two tablespoon fills of well flavored cream sauce, may be poured in the centre of a plain omelet of four eggs just before it is rolled, and we have an oyster omelet. Add a tablespoouful of cheeso before the omelet is rolled, or a tablespoonful of as]>aragus tops, or of green peas, or two tablespoonfuls of minced ham or minced chicken livers, well frlod, and in either case you huvo a delightful variety of this familiar break fust (fish.