Recipes
LIGHT OMELET
Separate your eggs and beat the yolks until thick and
light colored, adding a tablespoonful cold water for each yolk and a
seasoning of salt and pepper. Beat the whites until they are dry and
will not slip from the dish, then turn into them the beaten yolks,
folding carefully until thoroughly blended. Have the pan hot and butter
melted, turn in the mixture, smothering it over the top, cover and place
on asbestos mat on top of stove until well risen, then uncover and set
in the oven to dry. Try it with a heated silver knife thrust in the
middle. When done, cut across the middle, fold and turn out, dust with
sugar, glaze and serve quickly.