Meat Omelette

Make a plain omelette with 4 eggs. Chop fine left-over cold meat of any kind, game, poultry or fish; put the meat in a frying pan with a little butter and stir until it begins to brown or is heated through; add 1 tablespoon of the meat to the omelette just as it is folded over. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Mushroom Omelette

Drain 1 pt. of fresh mushrooms; heat 1 tablespoon of butter in a saucepan and rub smooth with 1 tablespoon of flour; add 1 cup cream and boil 2 minutes. Stir in the mushrooms, season with salt and pepper and heat thoroughly. Remove from fire and mix in yolk of 1 egg beaten with 1 tablespoon of sherry wine. Make a plain omelette with 4 or 6 eggs and when "set" put mushrooms over it and fold. Serve on a hot dish with the mushroom sauce poured over. - Mrs. Edith Fairchild, Glen View, Ill.

Baked Mushroom Omelette

Pull and cut into quarters a dozen fresh mushrooms, and put them into a saucepan with a tablespoon of butter, pepper and salt to taste, and a few drops of lemon juice. Cover the pan and simmer slowly 10 minutes. Add 1 cup of thickened chicken or veal stock, and cook slowly 10 minutes longer. Then stir in 6 eggs, well beaten, turn into a buttered bake dish, sift browned crumbs over the top, and set upon the upper grating of a quick oven until the eggs are "set." Five minutes should be enough. Serve at once in the bake dish. - Mrs. H. A. Sherman, Palatine, Ill.

Onion Omelette

Make a plain omelette, and when it is cooked ready to turn, spread over it 1 tablespoon of chopped onions and 1 tablespoon of minced parsley, mixed, or the green part of an onion finely chopped. Fold and serve. The mixture may be stirred into the beaten egg if preferred. - Mrs. C. E. West-inghous, Mayfair, Ill.

Orange Omelette

2 tablespoons powdered sugar, a few grams of salt, 1 teaspoon of lemon juice, 2 oranges, 1/2 tablespoon butter, 2 1/2 tablespoons of orange juice. As many eggs as required. Prepare a plain omelette, add 1/3 of the oranges cut in slices lengthwise and sprinkled well with powdered sugar. Turn on a frying pan, and serve on a dish with remaining slices of oranges around omelette, and sprinkle with sugar. - Mrs. C. C. Cleveland, Bartlett, Ill.

Poor Man's Omelette

2 eggs separately beaten. Add tablespoon flour to yolks, 1/2 cup of milk, and pinch of salt. Beat whites until so stiff you can tip-dish upside down, pour yolk mixture into whites, stir gently, put tablespoon butter into saucepan, and just melt (not brown), put in the mixture, and let cook over not too hot a fire. When it starts to bubble around the outside of pan put in hot oven. For 4 people. Can double over when taken out or leave round. - Mrs. Frank Ferguson, Franklin, Ill.

Potato Omelette

Remove the pulp from freshly baked potato, rub it through a wide sieve, and carefully mix it with the beaten yolk of 3 eggs, a few drops of lemon juice and salt and pepper. Just before putting over the fire, stir in the stiffly whipped whites of 3 eggs, heat 1 1/2 oz. butter in an omelette pan, and cook until light brown underneath; then brown before an open fire or in a hot oven; then turn it on a paper sprinkled over with a little chopped parsley, fold and serve. - Mrs. W. S. Boles, Wheeling, Ill.