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The New Zealand Railways Magazine, Volume 13, Issue 3 (June 1, 1938.)

Recipes

Recipes.

Although eggs are not at their cheapest—far from it—at this time of the year, they are still the housewife's favourite standby when a light, nourishing meal is required.

It is quite surprising the various tempting meals that can be concocted at short notice with a few eggs, a little butter and milk and the usual seasoning.

Here are a few hints for the omelette maker:

Don't beat the egg yolks and white separately, except for a souffle omelette.

Don't be afraid of the omelette.

Don't use a thin frying pan.

Don't wash the pan out. It should always be wiped clean with soft paper after use.

Don't cook the omelette until it is time to serve it.

Don't forget to stir in a dash of cold water at the last moment before cooking.

Having in mind all these “Don'ts,” a perfect, puffy omelette should be the result.