The muscle building qualities of eggs are utilized to the fullest extent in omelets, and, prepared in this manner, furnish sufficient bulk to satisfy the appetite. Omelets offer an unlimited opportunity for variety in combination with other foods, and are suitable for the main course at luncheon or the informal home dinner, as well as for breakfast.

There are two classes of omelets, the French and the puffy. The last named is best suited for substantial omelets. This type of omelet is considered somewhat difficult to make, and for that reason few housewives attempt to make them. Only a few precautions are necessary, however, and when these are thoroughly understood there should be no difficulty in preparing a variety of attractive, palatable omelets. The foundation omelet will always be the same, but it will take its name from whatever food is used in combination.

For the foundation omelet there are a few points to carefully follow, and, if this is done, even the most inexperienced housewife may be successful in producing a light, puffy omelet, which is delightful to behold, as well as to eat. Do not prepare the omelet until everything else to be served at the meal is in readiness, so that it can be carefully watched and served as soon as cooked. Put the frying or omelet pan over a very low fire to heat while preparing the omelet. For the "puffy" omelet a heavy pan will give better results, and do not allow the pan to get so hot that when the fat is added it will smoke and burn. The mixture is first cooked in the frying pan over a low flame. When a golden brown on the bottom finish cooking in a medium oven or in the broiler.

Never use more than 4 eggs for a "puffy" omelet. If a larger one is needed, make two omelets. Unless your pan is very large, you will not be able to cook a larger omelet successfully.

The main point to observe is to cook the omelet at a low temperature, otherwise it will not be thoroughly cooked, and if burned or even browned too much will have a bitter flavor. If not sufficiently cooked it will fall and be heavy, and if over-cooked it will shrink and become tough. The omelet should continue to rise and become a golden brown after going into the oven.

When cooked remove from the oven, cut across the center halfway through, then fold over and turn on a heated platter.

This gives the foundation omelet, which may be varied in a dozen different ways.

When eggs are beaten separately as for the puffy omelet, the result will be a lighter but dryer omelet than when eggs are only slightly beaten together. For this reason a filling of creamy sauce or a tablespoonful of butter added just before folding add the desired moisture.

Small bits of left-overs can be folded into the mixture to give flavor; a tablespoon of chopped ham or other meats, free from fat, bone or gristle; shredded green pepper; cooked peas, asparagus tips, flaked fish, cooked rice, etc. When eggs are very high a cupful of soft bread crumbs may be soaked in milk, then added to the omelet to give a substantial dish, making the number of eggs used serve more persons.

A French omelet is cooked entirely in the frying pan over moderate heat. It is more of a breakfast omelet and does not lend itself to the variety possible with the puffy omelet. It requires some skill to cook properly.

Water or milk may furnish the liquid. Water will produce a more tender omelet, while milk furnishes more nutriment.