Bread Crumb Omelet

1/2 cup (1 gill) milk 3/4 cup (3 ozs.) bread crumbs 2 tablespoons (1 oz.) butter substitute

Salt and white pepper to taste 2 teaspoons chopped parsley 2 or 3 eggs

Boil milk, put bread crumbs and butter substitute in a bowl, and when milk is hot pour it over them. Mix well, add salt and pepper, stiffly beaten egg yolks, and stiffly beaten whites of eggs. Pour into a small well-greased frying pan, and cook until set and lightly browned. Fold over in half and serve at once.

Cheese Omelet

2 eggs, beaten

4 tablespoons milk

1/8 teaspoon salt

1/4 teaspoon pepper 2 tablespoons (1 oz.) butter substitute

1 cup (1/4 lb.) grated cheese

Beat eggs, add milk and seasonings. Melt butter substitute in small frying pan; when hot pour in omelet. Let cook slowly and when ready to fold, sprinkle over cheese, fold in half, and turn on to a hot platter. Sprinkle with chopped parsley and a little more cheese and place in hot oven until cheese is melted.

Corn Omelet

2 eggs, separated 1 can corn

1/2 cup (1 gill) milk 1/4 teaspoon salt

1/4 teaspoon pepper

Beat up yolks of eggs, add corn, milk, and seasonings, pour into a hot, well-greased pan, and fry until it browns and forms a corn cake. Beat up whites of eggs to a stiff froth and spread them over half of cake, turning other half over this with pancake turner. Serve at once on hot platter.

Ham Omelet

2 tablespoons (1 oz.) butter substitute

1/4 cup (2 ozs.) ham, chopped 2 eggs, beaten

1/4 teaspoon pepper

Melt butter substitute in omelet or small frying pan, add ham and stir thoroughly, then add eggs and pepper, and stir gently over a clear fire until mixture thickens. Fold over, allow it to brown in the oven, and serve on a very hot dish. This is delicious surrounded with stewed tomatoes.

Omelet Souffle

2 eggs

1 tablespoon sugar

1/2 lemon

Jam or stewed fruit

Put yolks into bowl with sugar, grated lemon rind, or other flavoring, and mix well together; fold in stiffly beaten whites of eggs. Pour mixture into greased omelet pan and cook lightly until set. When firm to the touch, turn omelet out on to hot plate, put spoonful of jam or stewed fruit in center, and fold over. Brown lightly and serve hot. One square of melted chocolate with two tablespoons milk added, allowed to cool and then added to egg mixture, may be added. Or, prepare mixture as above, turn part of it on to flat greased fireproof dish, and with a knife make depression in center, put a little jam or preserve in center, put remaining mixture in bag with tube and force out in stars round the mixture. Sprinkle with sugar and bake in hot oven until browned. Serve hot in dish it was cooked in.

Plain Omelet

2 eggs, beaten

1 tablespoon (1/2 oz.) butter substitute

1 tablespoon milk 1/4 teaspoon salt 1/8 teaspoon pepper

Beat up eggs, add milk and seasonings. Dissolve shortening in an omelet or small frying pan; when quite hot, but not burning, pour in the mixture, stir over a quick fire, shake the pan; when set, roll the omelet into the shape of a cushion, on one side of the pan, allow it to take color, then turn it quickly on to a hot plate, and serve. Two teaspoons of sugar may be used instead of the seasonings. Or, make plain omelet, using water instead of milk, and when cooked, pour melted honey over top until omelet is covered, fold quickly, and serve hot.