A Small Savoury Omelet.
- Ingredients—2 or 3 eggs.
- 1 dessertspoonful of finely-chopped parsley.
- 1 oz. of butter.
- Pepper and salt.
Method.—Break the eggs into a basin.
Add to them the parsley, pepper, and salt.
Melt the butter in a small omelet-pan.
Beat the eggs very lightly, and pour them into the pan.
Shake and stir the mixture vigorously until it begins to set.
When some of the egg is set and the other still liquid, tilt the pan, and draw the egg quickly to the one side of it.
Leave it there to set for two or three seconds; then tilt the pan again and fold the omelet, quickly drawing it to the other side of the pan.
As soon as the outside is set, turn it on a hot dish and serve immediately.
To make an omelet successfully, a very quick fire is necessary; an omelet should not take more than three minutes to cook.
Larger omelets are made by using more eggs and butter and parsley in proportion.
Chopped cooked ham and kidney may be added to a savoury omelet; also mushrooms and shalots. The latter should be finely chopped, and fried in a little butter before they are used. A cheese omelet is made by adding grated Parmesan or other cheese to the mixture.
[INVALID COOKERY.]
Much attention should be paid to this branch of cookery. The recovery of many sick people depends, to a great extent, on their being able to take a proper amount of nourishment. This they will not be likely to do, unless the food is well cooked, and nicely served.
Everything, for an invalid, should be dressed plainly, and well cooked. Highly seasoned meat, rich gravies, sauces, puddings, &c., should be avoided. The digestive organs are weakened by illness, and should not be unduly taxed. All meals should be served punctually; carelessness in this respect has often been the cause of great exhaustion. A good nurse ought to watch her patients carefully, and never allow their strength to sink for want of nourishment at the right time.
It is not wise to prepare too large a quantity of anything at one time; an invalid's appetite is generally very variable.
All fat should be carefully removed from beef-tea and broth before they are served. This can be best done when they are cold.
Great care should be taken to make everything look as tempting as possible. The tray-cloths used, glass, silver, &c., should be spotlessly clean, and bright-looking.