Oyster Omelette

Chop a dozen oysters into tiny bits. Stir together over the fire a large spoonful of butter and 1 of flour. When smooth and bubbling, draw to the side of the range, and add, gradually, 3 tablespoons of cream (with a pinch of soda), and the same quantity of strained oyster liquor. Set back over the fire and stir until it boils. Season with paprika and salt. Add the chopped oysters and again bring to a boil. Set in boiling water while you make the omelette. When this is ready to fold over cook with the cooked oysters, fold, and turn out upon a very hot dish. Clam omelette is made the same way. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Oyster, Mussel Or Clam Omelette

Boil for 2 minutes in their own juice, 4 large oysters or a dozen mussels or clams. Strain well, chop fine, and add to the omelette in the same way as indicated for vegetable omelette. - Mrs. Ernest D. Dean, Glen View, Ill.