Frist-class price 50 cents, made with

1/2 dozen large oysters.

3 eggs.

Milk, butter, seasonings.

Cook the oysters rare done in a little saucepan separately, with a spoonful of milk, scrap of butter and thickening to make white sauce of the liquor.

Break the eggs in a bowl, put in a spoonful of milk and beat with the wire egg whisk. Add a pinch of salt.

Shake a tablespoonful of melted lard or clear butter about in the omelet frying pan and before it gets very hot pour in the omelet and let it cook rather slowly.

Properly made omelets are not exactly rolled up, but there is a knack, to be learned of shaping them in the pan by shaking while cooking into one side of it, the side farthest from you, while you keep the handle toward you raised higher. Loosen the edges with a knife when it is nearly cooked enough to shake.

When the omelet is nearly done to the center place the oysters with a spoon in the hollow middle and pull over the further edge to cover them in. Slide on to the dish, smooth side up. Garnish with parsley and lemon.

One reason of omelets and all fried eggs sticking to the frying pan is allowing the pan to get too hot. They seldom stick when poured into a pan that is only kept warm till wanted. The pans should be kept for no other purpose, and be rubbed smooth after using, if not bright..

Cost of material - oysters 10, eggs 8, butter, sauce, seasonings 4, garnish 2, table extras 6; 30c.