Evening Republican, Volume 16, Number 146, Rensselaer, Jasper County, 18 June 1912 — NICE DISH FOR LUNCHEON [ARTICLE]

NICE DISH FOR LUNCHEON

Asparagus Omelet Is Something New, Easily Made and Is Well Worth Trying.

Something nice for a lunch or sapper 1s asparagus omelet. Reserve three, stalks .of asparagus whole, the others cut into pieces about an inch long and let all simmer in boiling salted water until tender. Melt three tablespoons butter and cook in three tablespoons flour, a scant half-tea-spoon salt and a dash of black pepper. Whey frothy add one cup and a half of the water in which the asparagus was cooked (cooked for the purpose), and stir and cook until boiling. Beat in a tablespoon of butter and add the asparagus. Have ready yolks I>f four eggs beaten light and the whites beaten dry. To the yolks add % teaspoon each of salt and pepper, then turn them over the whites and cut and fold the two-together. Melt a tablespoon of butter in a hot omelet pan; turn in the egg mixture and when set on the bottom put the pan into the oven and let cook until no uncooked egg clings to a knife thrust into the center of the omelet. Put some of tbe asparagus on half of-the omelet, fold and turn onto a hot platter. Put the three stalks of asparagus on top of the omelet and the rest of the asparagus and some around it Serve at once.