Evening Republican, Volume 19, Number 10, Rensselaer, Jasper County, 12 January 1915 — WITH FLAVOR OF BANANA [ARTICLE]

WITH FLAVOR OF BANANA

Omelet That Is Somewhat Different •From the Kind Ordinarily Served. To make a three-egg banana omelet, separate the yolks and whites of three eggs and beat each separately. It is easier to manage if one of the whites is left out. Beat the whites to a stiff froth and season with a pinch of salt and a pindh of sugar. In the meantime have in the frying pan. over a gas burner, turned down almost to its lowest place, two tablespoonfuls of sugar spread over the bottom, except around the outer ineh, and on top of this one banana cut in very thin slices. As the sugar commences to boil and the banana to brown, lift from fire and turn each slice of banana. After this has cooked a little on the turned side, pour in the beaten yolks, and prick them while they set, as in the case of any omelet Then spread the whites over them, and let cook about three minutes longer before folding and serving. Just before the yolk is put to cook some butter may be added, about a teaspoonful, but, if carefully handled, this will not be needed. The difficulty is in keeping the sugar from burning. If just caramelized, it is delicious.