Required: Three eggs. One ounce of butter. About half a level teaspoonful of salt. About a quarter of a level teaspoonful of pepper Two teaspoonfuls of chopped parsley. One teaspoonful of chopped shallot or onion.
Break the eggs into a basin, and add the salt and pepper with the finely chopped parsley and shallot. Well whisk the eggs. Melt the butter in an omelet pan, let it get very hot, then pour in the contents of the basin, and stir it round well with a wooden spoon.
When the mixture is beginning to set tip the pan towards you, and scrape all towards the handle of the pan, shaping it a little with your spoon. Then in about ten seconds roll it over to the opposite side of the pan, till the outside is set and a pale brown.
Serve it immediately.
Note. - Some people place a small pat of butter and about half a teaspoonful of chopped parsley on the dish on which the omelet is to be served, and place it on this. To be continued.
The Preservation of the Flavour in Meatless Cookery - Growing Popularity of Cooking "en
In meatless cookery an all-important thing is the flavour. Many an ordinary meat-eater, who is wishing to eat less meat, or to give it up altogether, has been debarred from so doing by the flavourless dishes that have been set before him as samples of meatless cookery.
This, too, is the great difficulty which doctors have to contend with. For instance, they have a patient to whom it is death to eat flesh foods, so they prescribe a "meatless diet," but more often than not it is left to the wife, or the cook or housekeeper (who, perhaps, knows little or nothing about it), to decide what a "meatless diet " means. For the science of meatless cookery and food values is studied far too little by even the medical profession.
The patient then goes home and says, "My doctor prescribes that I am not to touch meat. What can you give me ? " There is generally great consternation in the kitchen, and often, in consequence, the cook gives warning, and the result of it all is that the meatless dishes which are served up are tasteless, flavourless, and without nourishment, consisting chiefly of boiled vegetables, or a quantity of starchy foods.
Now, if this meatless diet were first introduced into the household partly through the medium of dainty casserole cookery, there need be no disturbance in the kitchen at all. On the contrary, it would only mean that another item - and a very healthy one, too - would have been added to the ordinary luncheon or dinner menu, thus increasing the variety of dishes for choice.
Cookery in earthenware vessels is becoming more and more general, and excellent casseroles are now made in England. It has been left too long to the French cuisines to follow the monopoly of this clean, interesting, and delightful method of cooking. When once cookery en casserole has been tried, a great deal of the other cookery seems commonplace and flavourless in comparison. For in ordinary cookery, in order to make the dishes tempting, and full of flavour, all sorts of extraneous flavours and sauces are added, thereby destroying, or hiding, the original taste of what is being cooked.
Three types of casseroles. Casserole cookery is economical. and is especially suitable for vegetables and fruits
Now, in casserole cookery the real individual flavours are retained, and it is not necessary to add any other. For just as every tree and flower and grass has its own scent, so everything we cook - whether vegetable, or fruit, or fish, or flesh, or fowl - has its own distinct flavour. But these interesting flavours are too often destroyed by cooks, who add too many other flavours, or use vessels which lend an unpleasant flavour of their own.
One of the best ways of cooking fruits and vegetables is in earthenware vessels, as the acids do not come into contact with the tinning of ordinary kitchen utensils.
One of the charms of fruit and vegetable cookery is that their own beautiful colours should be kept distinct. For that is part of their individuality, just as much as the colours and scents of flowers give them their own especial individuality, and make them so beautiful to look at, and so full of variety. Cookery is as much an "art " as any other art, and we should strive to make it as attractive in appearance (and in taste) as we can. We should put our best endeavour into cookery in the same way as we do into other and less important things in life. For cooking is one of the most important occupations in the world.
Another great advantage in this cookery is that nothing is wasted, for all the valuable "salts" and juices and flavours are retained. and served up inside the casserole.
There are two ways of serving these dishes on the table. One method is to have one big casserole as the main dish.
The other is for each person to have his own separate little casserole dish placed before him. There is a specially refined air about these little individual dishes, for they belong exclusively to the person for whom the meal is cooked, and they each seem to say, "I have been cooked especially for you." They give a pretty touch of colour wherever they are, and an air of originality.
Casseroles are economical in cost compared with other utensils, as they may be had from 6d. upwards; and for 5s. a whole set of different sizes may be bought.
Remember that before it is used for the first time, a new casserole must be allowed to boil for an, hour with water and a little vinegar in it, in order to toughen it, for earthenware vessels must not be placed in too sudden or extreme a temperature, or they will crack.
The following recipes will be found most delicious. Each one of them can be a separate, individual meal, or can be added to the ordinary menu.