Almond Omelette

Beat yolks of desired number of eggs until thick and lemon colored, add salt and pepper, and cut and fold in whites of eggs beaten until stiff and dry. Put 3/4 tablespoon of butter in a hot omelette pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as plain omelette. This may be made a sweet omelette by adding caramel and vanilla to the beaten yolks and pouring the following sauce around it on the platter. It is then called Caramel Almond Omelette.

Caramel Sauce

Pour 1 cup of sugar in omelette pan, and stir constantly over hot part of range until melted to a bright brown syrup. Add 3/4 cup of hot water, and let simmer 10 minutes. - Mrs. C. Maybee, Mayfair, Ill.

Apple Omelette

Pare and core 6 or 8 large cooking apples, stew in preserving pan till quite soft. Mash, add 1 cup sugar, an oz. of butter, and season with cinnamon. Let apples cool, put in beaten yolks of 4 eggs and stir well together. Beat the whites to a stiff froth, add to the mixture, pour all into a low pudding basin, and put into hot oven to brown. A nice accompaniment to roast pork or boiled spare rib. - Mrs. Chas. C. Clark, Wheeling, Ill.

Asparagus Omelette

Boil in salted water until cooked 8 or 10 stalks of asparagus. Cut the green part into small pieces. Make plain omelette in the usual way, mixing the asparagus in with the beaten egg before pouring into the pan, or placing them while hot on the omelette before folding it. - Mrs. D. C. Miller, Des Plaines, Ill.

Cheese Omelette

Take a tablespoon of grated cheese for each egg used. Beat the eggs slightly, add 1/2 teaspoon of butter, salt, cayenne, and half of the cheese. Melt remaining butter, add mixture, and cook until firm, without stirring. Add remainder of cheese as the omelette begins to thicken. When nicely browned, turn out on a hot dish. A little cheese may be grated over it before serving. - Mrs. A. A. Alton, Glen View, Ill.

Chicken Or Tongue Omelette

Mince quite fine 1 cup of chicken or tongue in 1 teacup of cream or milk, mix and warm 1 tablespoon of flour. Make a plain omelette and spread on this mixture just before folding it over. This is better than using the dry, minced chicken or omelette. - Mrs. A. L. Farrell, Bensen, Ill.

Corn Omelette

4 eggs, 1/2 cup of milk, 1 tablespoon of butter. Beat 4 eggs, and add to them salt, pepper, 1/2 cup milk, and 1 pt. of cold boiled corn. Fry like a plain omelette. - Mrs. Frank Darling, Kenilworth, Ill.

Omelette With Dates

Beat the whites of 6 eggs to a stiff froth; beat 3 yolks and add juice of 1/2 lemon and 3 tablespoons of powdered sugar, fold in the whites carefully and add 12 dates. Have a baking dish well buttered, turn the omelette in and bake in a hot oven till a golden brown. Serve at once. - E. G. Harris, Winnetka, Ill.

Fancy Omelette

Add either a little fine herb seasoning, a little chopped parsley, a little mace to the pepper and salt, some fine minced ham with a bit of chopped onion, chopped tomatoes - in which case beat a tablespoon of flour with butter and cream and use perhaps, 3 moderate sized tomatoes, or any other mixture desired, to the beaten yolks, and then add the stiff whites. This is often a good way to use left-overs in small quantities. - Mrs. Fay Fadden, Bartlett, Ill.