Dried Beef Omelet

1 cupful dried beef, shredded

4 eggs

1/2 cupful milk

1/8 teaspoonful pepper 1 tablespoonful butter 1/2 tablespoonful flour

Soak the beef twenty minutes in hot water. Drain well, and mix with the flour, milk, pepper and the egg yolks well beaten. Add the whites whipped stiff, and cook according to the general directions.

Friday Omelet

4 medium-sized onions 1 cupful canned tomato 1/2 teaspoonful sugar 1 tablespoonful flour 3 tablespoonfuls hot water

1/2 teaspoonful salt Dash pepper 5 eggs

2 tablespoonfuls butter or bacon fat

Cut the onions in thin slices and fry, until thoroughly softened, in the butter. Then add the tomato and seasonings and, when well blended, the flour, mixed with a little tomato juice.

Beat the eggs well, add water and seasonings and make a plain omelet. After standing in the oven to become "set" spread the vegetable mixture in the fold, roll over and transfer to a hot platter.

Corn Omelet

4 eggs

1 cupful creamed corn

1 tablespoonful flour

1 teaspoonful salt 1/4 teaspoonful pepper 1 tablespoonful butter

Heat the corn, thicken with the butter and flour creamed together and season. Separate the eggs, beat the whites till dry and the yolks till lemon-colored. Add the corn to the yolks, and gradually fold this mixture into the whites. Turn into a warm, well-oiled omelet pan and cook gently according to general directions. Serve surrounded with extra creamed corn, if convenient.

Artichoke Omelet

2 medium-sized artichokes

3 tablespoonfuls olive oil

4 eggs

2 tablespoonfuls water

1 teaspoonful salt 1/8 teaspoonful pepper 2 tablespoonfuls grated cheese

Clean the artichokes, cut them in slices lengthwise and fry slowly in the oil, adding the salt and pepper. When they are tender, pour over the eggs, well-beaten, and mix with the water and cheese. Cook gently according to general directions. Serve garnished with spinach, if convenient.

Orange Omelet

6 eggs

2 tablespoonfuls powdered sugar 1/4 teaspoonful salt 1/2 tablespoonful lemon juice

1/2 tablespoonful corn starch

1/2 cupful orange juice

Extra powdered sugar


Sliced oranges for garnishing

Separate the eggs. Mix together the sugar, salt, corn starch and the lemon and orange juice. Beat the yolks light, and add this mixture to them. Beat the whites stiff and dry; fold in the first mixture and turn into a warm, well-oiled omelet pan. Cook gently according to general directions. Garnish with the sliced oranges, and sprinkle with powdered sugar and cocoanut.

Pineapple Omelet

1 cupful shredded pineapple and juice 1 tablespoonful flour

6 eggs

Powdered sugar Few grains salt

Dissolve the flour and salt in the pineapple. Separate the eggs, and beat the yolks till lemon-colored, then add them to the pineapple juice. Whip the whites stiff, fold them gently into the pineapple and turn the mixture into a warm omelet pan containing a tablespoonful and a half of melted butter. Cook according to general directions. Sift powdered sugar thickly over it, when done, and serve with or without extra shredded pineapple.