Puffy Omelet

6 eggs

6 tablespoonfuls hot water

1/8 teaspoonful pepper

About 2 tablespoonfuls butter 1 1/2 teaspoonfuls salt

Separate the eggs, beat the yolks till lemon-colored, and the whites until stiff. Add the hot water, and the salt and pepper to the yolks and fold lightly into the whites. Turn at once into an omelet pan which should be hot and well-oiled with the butter. Cook according to the general directions.

Sour Cream Omelet

5 eggs

1/3 cupful sour cream


1/2 teaspoonful salt 1 tablespoonful butter

Beat the eggs until very light and frothy. Add the salt, paprika and cream. Pour into an omelet pan in which the butter has been melted and cook very gently according to the general directions.

Swedish Omelet

4 eggs

1 cupful milk

1/2 teaspoonful salt

1/8 teaspoonful pepper I tablespoonful flour

Dissolve the flour in the milk and add the seasonings. Separate the eggs. Beat the yolks light and add the milk. Whip the whites stiff, and turn in the yolk mixture. Keep the mixture light with cakes of white floating about. Turn into a warm omelet pan well-oiled with a tablespoonful of butter, and cook gently, according to the general directions.

Spanish Omelet

2 tablespoonfuls butter

2 tablespoonfuls chopped red peppers 1 tablespoonful chopped onion 2 tablespoonfuls flour 1 cupful stewed and sifted tomatoes

1 teaspoonful salt 1/8 teaspoonful pepper 1 tablespoonful chopped mushrooms 1 tablespoonful capers 5 eggs

Melt the butter, add the peppers and onion and cook until light yellow. Then stir in the flour, and add the tomato gradually. Let boil up once, add the seasonings, mushrooms and capers, and stir gradually into the egg yolks beaten very light. Cut and fold in the egg whites whipped very dry, and turn into a frying-pan in which 3 tablespoonfuls of butter have been melted. Cook according to the general directions and garnish with parsley, or if desirable make a double quantity of tomato sauce and reserve half to pour around the omelet when completed.

Asparagus Omelet

6 eggs

1 cupful milk

2 tablespoonfuls flour 2 tablespoonfuls butter 1 teaspoonful salt

1/4 teaspoonful pepper

3/4 cupful asparagus cut in inch pieces Asparagus tips for garnishing

Make a white sauce of the milk, flour, butter and seasonings. Add the cut asparagus. Separate the eggs; beat the whites stiff and the yolks till lemon-colored. Stir the white sauce into the yolks, and fold the whole into the egg whites, letting flecks of white float on the top. Finish according to the general directions. Turn onto a platter and garnish with asparagus tips.

Cheese Omelet

6 eggs

1 teaspoonful salt

1/8 teaspoonful pepper

3/4 cupful grated cheese 3 tablespoonfuls hot water

Beat the eggs thoroughly and add the water and seasonings. Melt a tablespoonful of butter in a frying pan, and, when white and frothy, pour the egg mixture into it. When the omelet is set and slightly browned on the bottom, sprinkle over the cheese and set it in the oven long enough to make the top firm, and then fold.