Basic HTML Version
t
C.
water
t
C.
w � ter
�
�
C. water
Carrot
1 C.
c
a
rr
o
t
S i lver Beet
!
C.
s
i
l
v
e
r
beet
Beans
1 C.
sliced
beans
Peas
t
C. w
a
t
e
r
1
C_
p
o
dd
ed
p
e
a
s
Cau l iflower
t
C. w
a
te
r
1
i
C.
c
h
op
p
ed
cauliflower
Cook
vegetables
in
t
h
e
required
amount
of
w
a
t
e
r
over a
moderate
heat
until tender.
Drain off and
measure liquid
and
add
sufficient
water
to
make
t cu p . Place vegeta bles
a
nd
water in
Vi taroizer,
c
o
v
e
r
,
swi tch
on a
n
d
Vitarnize
for
a
p
p
r
o
x
. 5 seconds . Sal t
and
butter
may be added
if desired.
OMELETTES
Omelettes
are considered by many
to
be
the
most deUcio u 3 of
all
egg
di shes. They
are
very simply made, and
offer
a
large va riety
of flavours.
There
are
two
di s t i nct types
of
omelettes ; the
first is
the
French
t
y
p
e
which
is
firm
on
the
outside and
s
oft in
the
centre, and does not rise
at
all
w
he
n
cooked.
The
other
type
of
o
m
e
l
e
t
t
e
usua l ly
contains
much
larger proportions of
milk
a
n
d
is
c
o
o
k
ed
fairly
evenly
right
t
h
r
o
u
gh
.
We propose here to
gi
v
e
you
o
n
l
y
the
French type
of
omelette. If
however, it
does
not
suit
your
t
a
s
t
e
,
wherever
a tablespoon
of
c ream
is
called
for, i t can
be replaced
by
3-4
tablespoons of milk, and
instead
of
cooking
quickly
in
a fairly
h
o
t
pan,
c
o
o
k more
slowly overa
g
e
n
t
l
e
heat.
Good
French
cooks
agree
that
any
omelette
which is
c
o
o
k
e
d
for more than 45
s
ec
o
n
d
s
is
n
o
t
a
true omelette.
Plai n Omel ette
1
T.
cream
t
t.
salt
3
eggs
Pe p per
Place
all
ingredients in
Vitamizer
and
V
i
t
a
m
ize
for
not
more
than 5
s
e
c
o
n
d
s
.
Place
1
tablespoon
butter in
a
pan and
when
v
e
r
y
hot turn
in
the
c
o
n
t
e
n
t
s
of
the
Vitamizer.
Af
te
r
about
30
s
ec
o
n
d
s
fold one
side
of
the omelette 2./3
a
c
r
os
s
the
pan and then
the
o
t
h
e
r
side
back
over the
top.
1
T.
cream
3 eggs
Savoury
Quantity
of chopped
c
hi
v
e
s
4
sprigs
parsley
Place all ingredients in
Vitamizer and
instructions
as
for pl
a
i
n
omelette.
Omelette
Very little sage
Very little
m
a
r
j
o
r
a
m
t
t.
salt
P
ep
p
e
r
Vitamize
for
1 0
seconds.
and
then follow
Mushroom
Omelette
1
T.
cream
2 T.
butter
3
eggs
1 t. salt
I !
C.
fresh
mushrooms
P
e
pp
e
r
Saute
the mushrooms
in
the
butter
adding s
o
m
e
additional
salt and pepper
to
taste.
There
a
r
e then
two
m
e
t
ho
d
s
of
cooking this
omelette. Either
all
the
i ngred ients
can
be
placed
in
the Vitamizer for
1 5
s
e
c
o
n
d
s and
then
cooked as
for
a
plain omelette,
or
alternatively,
t
h
e
omelette can be t
r
e
a
t
e
d
exactly
as a plain
omelette,
a
n
d
as the
mixture
b
egin
s to
firm in
the pan,
s
p
r
e
a
d
the
sauted mushrooms
o
v
e
r
the surface
before
folding.
45