Plain Omelet

4 Eggs 1/2 Teaspoon Salt.

Few Grains Pepper 4 Tablespoons Hot Water 1 Tablespoon Butter or Butter Substitute 1 1/2 Can Thin White Sauce.

Separate yolks from whites. Beat yolks until thick and lemon-colored; add salt, pepper and hot water. Beat whites until stiff and dry, cutting and folding them into first mixture until they have taken up mixture. Heat omelet pan, and butter sides and bottom. Turn in mixture, spread evenly, place on stove where it will cook slowly. Turn the pan occasionally so that it will cook evenly. When well puffed and delicately browned underneath, place pan on center grate of oven to finish cooking the top. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs longer cooking. Fold, turn on hot platter, and pour around 1 1/2 cups white sauce. Serve immediately.

How To Turn And Fold An Omelet

Hold an omelet pan by the handle with the left hand. With a caseknife make 2 one-half-inch incisions opposite each other at right angles to handle. Place knife under the part of omelet nearest handle, tip pan to nearly a vertical position. By carefully coaxing the omelet with knife, it will fold and turn without breaking.

Oyster Omelet

Mix and cook Plain Omelet. Fold in one pint oysters, which have been parboiled and drained from their liquor, and cut in halves. Turn on platter and pour around white sauce.

Ham Omelet

1 1/2 Tablespoon Cornstarch 1 Cup Milk.

3 Eggs.

1 Tablespoon Butter 1/2 Cup Minced Ham.

Cook the Cornstarch in the milk. Add the beaten eggs and ham and beat again. Melt the butter in an omelet pan, and add the omelet. Serve very hot.

Omelet Au Gratin

1 Teaspoon Cornstarch 1/2 Cup Milk.

4 Eggs.

1/2 Cup Grated Cheese Season to Taste.

Mix like ham omelet.

Spanish Omelet

2 Tablespoons Melted Butter.

1 Tablespoon Chopped Onion.

2 Tablespoons Cornstarch 1 1/4 Tablespoons Barley Flour 1 3/4 Cups Strained Tomatoes.

1 Tablespoon Chopped Sweet Pepper.

1 Tablespoon Capers.

2 Tablespoons Chopped Mushroom Dash of Tobasco.

4 Eggs.

1/2 Teaspoon Salt Pepper to Taste.

Brown the onion in the butter and add the flour and cornstarch. Stir in the tomato, stirring till it thickens, and add one-quarter of a teaspoon of salt and the tobasco. Beat the eggs till well mixed, add the water, and season with 1/2 teaspoon of salt and pepper to taste. Cook on a buttered omelet pan. Spread part of sauce over it, fold and dress with the remainder of the sauce.