There are two classes of omelets, the French and the Puffy, and whereas these are capable of infinite variety all omelets may be included under these two heads. All omelets should have a certain per cent. of liquid added to them. The general proportion of liquid to an egg is a tablespoonful; either hot or cold water or milk, may be used. However, there are times when it is necessary to make eggs go as far as possible, and in this case a fourth of a cupful of milk, and a fourth of a tablespoonful of flour may be allowed for each egg or a fourth of a cupful of White Sauce No. 2 may be used.

Old-time authorities say that the success of an omelet is largely dependent upon the number of egg yolks that are used, and that they should number a third more than the whites to insure a tender result. This is undoubtedly true in a measure, and when convenient it is a good plan to add an extra yolk or two because they are rich in fat; however, this is by no means necessary, if the omelet is properly cooked. Baking powder is not needed.

General Directions For Making Omelets

The omelet pan should be thoroughly clean. To an omelet of medium size allow a tablespoonful of the desired fat - butter, bacon, or ham fat, giving a good selection. Melt this fat in the omelet pan, and tip the pan so that it is thoroughly oiled, sides and all, but do not let the fat get very hot. Then pour in the omelet mixture and let it cook gently, lifting the mixture occasionally with a spatula or broad-bladed knife, so that the uncooked liquid portion may precipitate. When this has been done, allow it to brown on the bottom, and, if possible, set it in the oven for a moment to make the top firm. Cut at right angles to the handle, fold over and slip out onto a hot platter. If a special flavoring is to be introduced, it may be spread upon half of the omelet before it is folded and turned out.

If an omelet has to stand some time before serving, choose one of the puffy varieties that contains flour. Various types of omelet are suitable for service at the different meals. Generally speaking, however, it is good form to serve very simple omelets at breakfast, as plain French or puffy omelet with a bit of bacon or ham, reserving the more savory omelets for luncheon or supper. Sweet omelets may act as dessert at luncheon, or as the main course at luncheon or supper, if desired, although this is a little unusual.

Variations Of Plain Omelets

Plain, Puffy, French and Swedish Omelets may be varied by means of sauces in a great many ways, and at the same time in connection with some left-over they may furnish the main portion of a meal. The following variations are among a few that may be used:

Minced or Creamed Ham

Creamed Dried Beef

Left-Over Creamed Chicken

Creamed Oysters

Oysters in Brown Sauce

Stewed Tomatoes

Fried Onions with Fried Green Peppers

Creamed Peas

Creamed Spinach

Left-Over Creamed Asparagus

Bits of Cooked Bacon or Sausage

Creamed or Sauted Mushrooms

Rolled French Omelet

6 eggs

6 tablespoonfuls hot water

1/2 teaspoonful salt

1/8 teaspoonful pepper Garlic (optional)

Rub the inside of a bowl with garlic. Break the eggs into the bowl, add the salt and pepper and beat until thick and light. Add the water, mix well, and turn into a warm omelet pan containing 1 tablespoonful of melted butter. Let set over the heat for a few moments, then raise the cooked portion so that the uncooked may precipitate and be cooked. When "set" and brown on the bottom, roll as jelly roll, beginning at the side next the handle. If desired, minced ham or parsley, or a thick sauce may be rolled in the omelet. Omit the garlic, if desired, or if a sweet filling is used.