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EVENING HERALD.- KLAMATH FALLS, OREGON
HATtmilAY
ll,,2r11 . .0., '
if i .n
fr I Domestic Science Department
Conducted A'
PIrs.ficfeDc fa)
oncstic Science J-cctof
Sfterry Your Co.
MASTERING FOUNDATION FORMULA SECRET OF
OMELET MAKING
Omelets are usually considered.
diillcuU to make. Many ot the more1
clnborato oones are never attempt
ed by tho housewife. However It
tho foundation formula Is mastered
tho others, whether sweet or fancy
can bo ver eeasily made., and even
the Inexperienced housewllfe. neeS
not hesitate to attempt making
thorn. j
The first essential Is a perfectly
smooth pan, and tho careful cook
will have a pan which Is kept just
Low Tiro Doolrnhlo
Tor First Cooklnp
Cook over n low tiro for sovoral
minutes, or until tho omelet la full
ot bubbles nnd Is a golden brown on
the under sldo. To determine this,
lift tho omelet up on ono sldo with n
brond-bladcd knife. Then place on
tho top grnte of a modentto oven
nnd bake until Just dry on top. A
hot oven will make the omelet tough.
Remove from tho oven, cut partly
through tho center and fold over...
Kemove to a warm platter, using n
knlfo nnd serve at
for this purpose. Great caro must.
bo used in cooking. If tho pan is broad-bladed
too hot the mixture will scorch, , once.
particularly In tho center, and If If a sweot omolet Is desired, ono
this should happen, it will ruin tho, tablespoon of sugar may bo added to
fine flavor ot tho omelet. tho egg yolks when beating. All
iwi Onirfpt Host kinds of leftovers may bo used for a
A.Wl in Combinations filling. A few greon peas, or any
There aro two kinds ot founda- cooked vegetable, added to a cup of
tlon formulas the beaten or! white sauco makes a hearty luncheon
"puffy" omelet, and the French dish. A cheeso sauce poured oer tho
nlPt. The beaten ometet Is the' omolet gives a satisfactory moat
i,of oH.nt.H n tiiA vnrltmife 'substitute dish. Tomato sauco gives
combinations. It is better to make'" pleasing variety,
several small omelets than to'
attempt a large one as tho mixture
will brown before it Is cooked
through.
Four eggs are enough at one time.
Separate tho white and yolks ot tho
eggs. Beat the egg whites until
stiff and dry; the yolks until creamy
add to the yolks ono tablespoon of
cold water for each egg used, season
with salt and pepper, and fold tho
stiffly beaten egg whites Into this
mixture. Melt two tablespoons of
butter or butter substitute In the
heated pan and pour in the omelet.
Jelly, Folded into
Omelet for Dessert
For dessert.fold a half glass of
jelly Into tho omelet, sprinkling tho
top generously with powdered sugar
or in tho berry season, tak s straw-
1 rries which h.ive been sweetened,
crush them slight lv, and ."ot In
warm place to draw out the juice;
fold berries In tho omolet and pour
the remainder around It. Straw
berry preserves may be used In this
manner.
When serving a sweet omelet for
dessert, remember that It Is a very
Bill jm '"' -Mfa?
0JiMBS8SSSSmm
gOMp
and broths. Their difference lies
in their fresh flavored goodness.
They are delightfully crisp, satis
fying and daintily salted. Sold
fresh everywhere by grocers. -
Don't ask for Crackers
say Snow Flakes
Pacific
Coatt
Jliscuit
Co. '
& say Snow Flakes J
substantial dish, and that thu main
coutve of tho moal may ho lighter
than usual.
itut stop i Vim riuiii
T Omelet Koiilllo
It la but u stop from tho ll"lu
omolet to nu omelqt tmunio; nnu
contrary to tho general opinion, this
Is not at all tuilicuit to iuiikc. run
a cheeso omulot soutrio prepare ono
half cup ot white sauco, nddlng ono-
halt cup ot grated eheeso. Heat the
whites ot four eggs until very stllT
and dry, beat tho yolks until thick
and creamy, adding tho white sauce
anil seasonings Fold tho vgg
whites very lightly Into tho egg yolk
mixture, and pour Into a well buttor
od pudding dish. . llako In a mod
orate oon nnd servo at once.
FOR EGG DISHES
TESTED RECIPES
heartburn, flatulence, watorbrnuh or
nausea.
Ho tolls us to lay nsldo nil dlgon
tlvo aids and liiHtond, get from any
pharmacy four ounces of Jad Salts
and tnho a tablespoouful In a ghM
of water botoro bronkfant while. It l
otforvosclng, and furthermore, to
coutlnuo this for ono woolc. While
relief follows tho first doso, It Is Im
portant to noutrnltjso tho acidity, re
move tho gas-making mnsa, start the
Hvor, nttiuulnto tho kldnoys the, ttltl
noy and thun'promoto a freo flow of
pure digestive Julcos.
Jnd Salts is Inoxponslvu and Is
made from tho ncld of grapoa and
iMiion Julco, combined with llthla and
aodlum phosphnto. This harmless
sr!ts Is used by thousands of pooplo
for stomach troublo with oxcollont ro
s.ilts. Adv.
m
IRISH MOONSHINER
BUFFALOES POLICE
MOTIUIJ
Inm now prepared to .furnish
BhniUa Sand from thu llooy, Uiuu.,
snixl and (travel pit, In any nuiiiitlty
thnt may bo desired by contractor!
ami bultdurs,
AL T. ailAIIAM.
IMSHOI.l tion
"'' ''tlNlUM,.;
'1
Notlro In Imc ,j .,.
or at m.,,1,,, i0,lor""JJ.aii,k
nth
s
Wo nmko i speclnhy of fire, life
ami ncolilenlr Iiwurimco. I'lioito (10 mid
mo'II do t.N) nn(, Chllcoto & ttmltli.
B-tf
Ten thousand cubic foot ot gan
ciu bo produced from one ton ot
coal.
Indian It m.i,. . "A'o Kn,,
Oii'iTmi in.. i '" "Inr.itiiii t
Holuid by , Z , fm
Dated HotHomlier 27 iaitt
27 t-1 t-tH 2 . ,llrr'-U.
TurtleH ln from HO 0 job
at a tltiio '"'
H4-4iMmJ.j...mjj,55hS44
r
f
HOW OFTEN
you have wished you knew
just the right place to enter
tain your friends at dinner!
We invite you to take them
TO
v -
THE JEWEL CAFE
.Jesse Bailey, Prop. Y"i-
Phone 185 , 610 Main St
5"!
...,.f.,................M(..HHM
Note All measurements are level
Flour Is sifted once before measur
ing. A half pint measuring cup Is
used.
Tho yolk of an egg may bo kept
from hardening and sweot by put
ting It, unbroken, Into a cup with
enough cold water jto covor It. Tho
proper tomporaturo for cooking
eggs Is from ICO degrees to 180 do
groea F; they should not bo cooked
In boiling water.
roaclied Kgg
Rub tho bottom of nn omelet pan
lightly with shortening. Fill pan
three-fourths full of boiling water.
Ureak an egg Into n saucer and slip
Into tho boiling water. Lower flame
so tho water will not boll nnd allow
ock to remain In tho water three-
tenths minute. If tho water does not
Cover tho yolk, dip wato over It
carefully with a spoon until n film
forms over yolk. Remove with n
sklmmr to a slice of buttered toast.
Scalloped Furs
Two hard boiled eggs, two cups
white sauco. one cup chopped cold
meat, half a Cup of buttered bread
crumbs. Chop eggs finely. Sprin
kle bottom of a buttered baking dish
with crumbs, cover with half tho
eggs, eggs with sauce and sauco wth
eggsmeat; repeat. Cover with re
maining crumbs I'laco in oven and
bake until crumbs are brou-n. Hnm
Is the best meat to use for this dish.
Veal or fleh may bo used.
Coddled Kgg
Butter a ramekin or custard cup.
Break an egg carefully and slip Into
the ramekin. Plnco in a pan of boil
ing water and cook until tho white
Is firm.
Foaclied KgK With
Sauco lloanmixo
Poach four eggs, arrange In serv
ing dish; cover eggs with Bearnalso
sauco. '
Sauce Beamalse Beat yolks of
three eggs slightly, add three tnble
spoons olive oil, two tablespoons hot
water, half tablespoon vinegar, half
teaspoon of salt and a few grains of
cayenne. Cook oyer boiling water
until mixture thickens. Carr must
be taken not to cook a minute to?
long or the sauce will curMlc.
J1
Spanish Omelet I
Molt two tablespoons s'lortenlnp
In a heated frying pan. Coo one
or Ion, sliced thin, until golden
blown. Add one small can of torn-
nnc sauce, or a cup of drained
( tomato, six .olives, atoned and chop
I pod, and one green pepper sliced
Place oTcr a slow flr and slmmor
1 until onions and peppors are cooked.
j Pour around tho plnln omelet.
I Shirred or Ititkcd I'gn
j Drop egg In buttered ramekin or
custard cup. Cook in a piy'rt of
water in jtho oven. Itameklns may
be lined 'with buttered crumbs and
egg covered with tho crumbs.
Soft Cooked KgKs
Cover the eggs with boiling water,
covor tho pan and set It part way
back on tho range whore tho wator
will keep at a temperature from ICO
to 180 degrees F., but will not boll.
In five or ten minutes tho eggs will
be done. Or, thoy can bo put Into
cold water and romoved from tho fire
when tho water comes to the boil
ing point.
ot
LONDON. Oct. 17. A Atory
how ono Irish poutheon maker, as
thoy call moonshiners In IJreland,
manngod for a long tlmo to escape
dotectlon Is so good that It Is bo
Ing told all over tho country.
Tho English rovonuo ottlcors had
dejected so many stills by tho smoko
arising from tho fires that tho man
In Question, who occupied a house
adjoining, connected his fluo with
tho chlmnoy of the barracks of the
Royal Irish Constabulary and his
dlstlllory remained undetected until
someone botrayed him.
Watches vary In tho number of
thoir parts, but tho average nu la
bor Is 17G. To manufacture n watch
It has been estimated to involvu no
loss than 2,400 soparato and ills
tlnct operations.
WAIT!
AND LI7T Uft SHOW YOU
OUK SEW TIltK
Hoagland & McColIum
Next Door to I'ostofflce.
Thrift and
Little Things
Who are tho men and women that
become masters over great things?
They are those who first of all become
masters over little things.
Dollar bills and silver dimes are only
little things, so little that they often
trickle away in every direction and
yet they have formed the solid foun
. dation for many a comfortable income
through the following slegan:
"DON'T WASTE! SAVE!"
Start a Savings Account today'.
First State &
Savings Bank
KLAMATH FALLS, OREGON
Let Me Do Your
p
Concrete Work
USING
ACID IN SUCH
T
SAYS EXCESS OF HYDROCHLORIC
ACID IS CAUSE OF INDIGESTION
t
A well-known authority states that
stomach trouble and Indigestion are
nearly always due' to acidity acid
stomach and not, as most folks be
lieve, from a lack of digestive Juice
He states that 'in excess of hydroch
loric acid In the btomach retards di
gestion and starts food fi mentation
then our meals sour Kko arbago in
a can, forming acrid fluids and gases
which Inflate the stomach like a toy
balloon. Wo then get that heavy,
lumpy feollng In tlio"cli08t, wo oruc
tate sour food, belch gas, or have
SHASTA SAND
EXCLUSIVELY
-fy.
When'you have your work done with Shasta
0
Sand you knowyou have the best there jg
AL. F. GRAHAM
t
i