Two eggs and one teaspoonful of milk. Add a pineh of salt, beat in a bowl enough to thoroughly mix but not make it too light, as if the omelet rises like a souffle it will go down again, so much the worse.

Pour into a small frying pan, or omelet pan, in which is one tablespoonful of the clear part of melted butter, and fry like tried eggs. But when partly set run a knife point around to loosen it and begin to shake the omelet over to the farther side of the pan until the thin further edge forced upward falls back into the omelet. When the under side has a good color, and the middle is nearly set, roll the brown side uppermost, with a knife to help, and slide the omelet on to a hot dish. Serve immediately while it is light and soft.