Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

held, that is, with the palm of the hand resting on the upper side of the handle, it is impossible for anybody, cook or other, to dish the omelet properly without extraordinary efforts; while by resting the thumb on the upper part of the handle, the fingers under it, the little finger being the nearest to the pan, it is only necessary to move the right hand from right to left, describing a circle and twisting the wrist, so that, when the pan is turned upside down, the fingers are up instead of downward, as they were when taking hold of the pan. An omelet is called soft if, when you commence to fold, only about two-thirds of the eggs are solidified; and hard, when nearly the whole of the eggs are solidified. With a good fire it takes only about four minutes to make an omelet. By following our directions carefully, it will be very easy to make an omelet, and make it well and sightly, even the first time, and will be child's play to make one after a few days' practice. _With Apples._--Peel two or three apples, cut them in thin, round slices, fry them with a little butter, and take them from the pan; then put a little more butter in the pan, and when hot, pour in it six beaten eggs, in which you have mixed the slices of apples; cook, dish, and serve as directed above. _With Asparagus._--Cut the eatable part of the asparagus half an inch in length, throw them in boiling water with a little salt, drain them when cooked, and chop them fine; beat them with eggs and a little milk; have hot butter in a frying-pan on a good fire; pour the eggs in, tossing continually till done, and serve on a dish as directed. _With Bacon._--Put two ounces of butter in a frying-pan; when melted, add two ounces of bacon cut in dice; when turning brown and very hot, pour in eight eggs, beaten as directed above; toss the pan nearly all the time till done, and serve as