Omelette
Making an omelette seems rather a difficult thing for a little girl,
but Margaret made hers in a very easy way. Her rule said:
Break four eggs separately. Beat the whites till they are stiff,
and then wash and wipe dry the egg-beater, and beat the yolks till
they foam, and then put in half a teaspoonful of salt. Pour the
yolks over the whites, and mix gently with a large spoon. Have a
cake-griddle hot, with a piece of butter melted on it and spread
over the whole surface; pour the eggs on and let them cook for
a moment. The take a cake-turner and slip under an edge, and look
to see if the middle is getting brown, because the color comes there
first. When it is a nice even color, slip the turner well under,
and turn the omelette half over, covering one part with the other,
and then slip the whole off on a hot platter. Bridget had to show
Margaret how to manage this the first time, but after that she could
do it alone.