OLIVINE. Syn. Chrysolite. A crystallised double silicate of magnesia and iron, found in basaltic and volcanic rocks, and very frequently in masses of meteoric iron. It is sometimes yellow in colour, but mostly green.
Olivine. (Dr Landerer.) Syn. Olivina. Prep. Treat olive leaves with acidulated water, concentrate, precipitate with ammonia, re-dissolve the washed precipitate in a diluted acid, purify with animal charcoal, filter, and reprecipitate with ammonia.
OM′ELET. Syn. Omelette, Fr. A variety of pancake or fritter made of eggs and other ingredients. Omelets may contain bacon, ham, herbs, fish, shell-fish, cold meat, cold game, fruit, or anything else at hand at the pleasure of the cook. ‘Spirit omelets’ are made by pouring a little brandy, rum, or whisky over them on serving them up, and setting it on fire for a moment just before placing the dish on the table. “Where is the man or woman cook but says they know how to make an omelette, and that to perfection? But this is rarely the case. It is related of Sarah, the Duchess of Marlborough, that no one could cook a ‘fraise,’ as it was then called, for the great duke but herself. The great point is, if in an iron pan, it should be very clean and free from damp which sometimes comes out of the iron when placed on the fire. The best plan is to put it on the fire, with a little fat, and let it get quite hot, or until the fat burns;
remove it, and wipe it clean with a dry cloth, and then you will be able to make the omelette to perfection.” (Soyer.)
The following formula for a plain omelet is by the above culinary authority:—“Break four eggs into a basin, add 1⁄2 teaspoonful of salt, and 1⁄4 do. of pepper, and beat them up well with a fork; put into the frying-pan 11⁄2 oz. of butter, lard, or oil, place it on the fire, and, when hot, pour in the eggs, and keep on mixing them quickly with a spoon until they are delicately set; then let them slip to the edge of the pan, laying hold by the handle, and raising it slantways, which will give an elongated form to the omelette; turn in the edges, let it rest a moment to set, turn it over on to a dish, and serve.” “It ought to be of a rich-yellow colour, done to a nicety, and as light and delicate as possible.” “2 table-spoonfuls of milk and 1 oz. of the crum of bread, cut into thin slices, may be added.”
Mixed and FANCY OMELETS are made by simply dropping the ingredients, cut into dice or fragments, into the above. Anchovy, OYSTER, and SHRIMP OMELETS are generally prepared by placing a few spoonfuls of the respective sauces in the centre of each when nearly dressed,
ONGUENT (de la Mère). A stimulant and digestive ointment, very popular in French pharmacy.
Prep. (P. Cod.) Black pitch, 1 part; butter, lard, litharge, suet and yellow wax, 4 parts; olive oil, 8 parts.
ON′ION. Syn. Cepa, L. The bulb of Allium cepa. The onion is diuretic, expectorant, rubefacient, and stimulant. The juice, made into a syrup with sugar (SYRUPUS CEPÆ), has been given in chronic catarrh, diarrhœa, croup, dropsy, and calculus. Roasted and split open, onions have been applied as poultices to suppurating tumours, and applied to the pubes to relieve suppression of urine in children. According to Dr Cullen, “onions are acrid and stimulating, and possess little nutrient power. In bilious constitutions they generally produce flatulence, thirst, headache, and febrile symptoms; but where the temperament is phlegmatic they are of infinite service, by stimulating the system, and promoting the excretions, particularly expectoration and urine.” They also possess antiscorbutic and soporific properties.
Onions, To Chop. “Few persons know how to chop onions properly. In the first place all the dry skin must be removed, then a thin slice off the top and bottom, or they will be bitter, then cut them into thin slices, dividing the onion, and cut crossways to form dice. If a very slight flavour is required and the onion is strong, like in the North of England, for it must be remembered that the further north you go the stronger the flavour of the root, and if French receipt books are exactly copied, it is no wonder complaints are made of the preponderance of the flavour of the onion;