1 egg to each person and 2 for the pan. Beat lightly with egg beater, add 1 tablespoon of sweet milk for each egg used, season with salt and pepper to taste, fry in hot butter till rich brown. While frying, turn the pan and shift it over the fire so that all parts receive equal heat. If it gets too hot lift the pan for an instant as the omelette cooks. Do not let it burn. Raise the omelette, at the edges, with a knife as it sets, passing the knife farther and farther under it as it grows firm, and letting the butter run under, and the air pass in, to keep from scorching. When you can raise it to the middle and' it is high and fluffy, take rhe pan off and set it in the oven on the grated shelf, to finish setting the top of the omelette firmly, which will be quickly done. It may be either browned and served in a round, upon a large dish, or turned half upon the other in the usual omelette shape, as soon as it ceases to be at all liquid. Slip or turn upon a hot dish, put a hot cover over it and send it instantly to the table. If omelette must stand after cooked, put the platter on which it 'has been placed over a pot of boiling water to keep the omelettes warm. Do not leave in pan. - 'Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Variation I

6 well-beaten eggs (yolks and whites beaten separately). Add a tablespoon of milk for each egg. Season with pepper and a very little salt (as salt is liable to make omelette flat). Add a little chopped onion. Fold whites and yolks of eggs together, then all milk. Have pan good and warm. Put in enough butter to nicely grease pan. Pour in part of the mixture, and when golden brown on under side, roll, let stand for a minutes or two to let center cook. - Naomi T. Compton, Kenil-worth, Ill.

Variation II

Make a batter of 3 eggs, 1 cup milk or white stock and 2 tablespoons of flour; beat it well and add 1/2 cup of grated ham. Fry in nice fat or drippings of roasted ham. - Mrs. Conklin, 914 N. 5th Ave., Maywood, Ill.