Foamy Omelet

2 eggs.

1/4 teaspoon salt.

1 tablespoon milk Cayenne pepper.

1 teaspoon butter.

Beat egg yolks until light; add seasonings and milk. Beat whites very stiff and cut into yolks. Put into buttered pan and cook over low flame. Do not remove cover from dish during first five minutes of cooking or omelet will be heavy. When set, remove lid and put in hot oven to brown top. Serve at once.

Viola Michel, Chicago, Ill.

Northwestern University.

Rice Omelet With Peas

2 eggs.

1 cup cooked rice.

1 tablespoon fat.

1 cup peas (at least).

Heat and season peas with salt, pepper and a teaspoon of sugar. Beat whites and yolks well, separately. Mix the rice with half a teaspoon of salt through the yolks, then fold in whites. Melt fat in a hot omelet pan. Cook in moderate oven till egg is done. Score through center and fold and pour hot peas around it.

Marie Bellinghausen, Chicago, Ill. Northwestern University.

Omelette

2 eggs.

2 tablespoons grated cheese.

1/4 teaspoon salt.

1/2 cup whipping or rich cream Pepper.

Beat eggs well, add cream and cheese and beat in. Add seasoning and bake in moderately hot oven for twelve minutes. Serves two.

Maud Klasgye, Long Beach, Calif.

University of Southern California.