Foamy Omelet

5 eggs

1 teaspoon salt

Fold stiffly beaten whites to which salt has been added into unbeaten yolks. Turn gent-ly into a warm, well-greased frying pan or iron skillet (omelet pan may be used). Cook on top of stove slowly until the omelet can be raised slightly from the bottom of the pan. Place on rack in slow oven and continue cooking until crusted so that nothing stick the fingers when pressed lightly on the top. Remove from oven. Run knife or spatula around edge, lifting enough to make sure no parts are sticking. Crease across center of omelet at right angles to handle, cutting almost to the bottom. Slip the first half onto a warm platter and fold the upper half over it.

Serve all omelets with a sauce: tomato, cheese, ham or chicken (minced chicken mixed with gravy).

Crumb Omelet

5 tablespoons crumbs 5 tablespoons boiling water

1 1/4 teaspoons salt 5 eggs

.Mix yolks with crumbs and pour boiling water over them; when cool fold in stiffly beaten whites, to which salt has been added, and cook according to directions for Foamy Omelet. Serve with Ham Sauce.

Potato Omelet

Into the pan in which omelet is to be baked put two tablespoons fat. Cover the bottom of pan with a thin layer of finely diced, cooked potatoes, and brown, stirring well to make sure no particles are sticking. Pour over these browned potatoes either the Foamy or Crumb Omelet mixture and. finish cooking according to directions for Foamy Omelet.

Three eggs with the potatoes and a cheese sauce will make a good-sized dish.

Jelly Omelet

Cook a Foamy or Crumb Omelet and just before folding spread with a tart jelly. This delights the children.

Plain Omelet

5 eggs

1 teaspoon salt

2 tablespoons grated cheese

5 tablespoons boiling water

Beat eggs together, pour water over them, add salt. Cook in greased skillet on top of the stove until set, then sprinkle cheese over the top. Commencing at one side roll like jelly roll, slip on to hot platter, and serve with Tomato Sauce.