Have a good fire and use a smooth spide or dripping pan. Separate and beat six eggs very light, add six tablespoons water, salt and pepper to taste. Melt good beef drippings in the pan, do not use butter as it scorches, and when hot turn in the omelet. Slightly brown it on the under side, place it in a hot oven until set, fold 1-2 over, lay upon a hot platter and serve immediately. Milk will make an omelet tough.

French Omelet

Six eggs beaten separately, tablespoon melted butter, 1 1-2 cups boiling milk, mixed with 1 cup bread crumbs, salt and pepper to taste, mix all together, fry in hot suet drippings and finish in the oven. Mrs. Logan.

Omelet

Three eggs well beaten, 1 cup sweet milk,. 1-2 teaspoon baking powder, salt and pepper to taste, fry in a well buttered pan or bake. Cover the pan. Mrs. Jessie Rose.

Omelet

Separate and beat six eggs, 1-2 pint milk, six teaspoons corn starch, 1 teaspoon baking powder, little salt, add the whites of the eggs last, fry in a hot pan buttered, and when brown, roll and serve immediately. brown, roll and serve immediately. Mrs. W. F. Stout.

Baked Omelet

Stir 5 tablespoons sifted flour into 3 pints of milk, strain through a sieve and add the well beaten whites of 8 eggs. Pour into a large drpping pan, spread on the whites of the eggs beaten stiff and bake quickly.