Codfish Omelette

Shred very finely a pint-bowl of codfish, cover with cold water, and cook half an hour in a closely-covered sauce-pan; when thoroughly tender, strain the water off by pouring through a cullender, return the fish to the sauce-pan, beat three eggs and stir them into a pint of milk, pour over the fish; take a piece of butter the size of an egg, rub in it a tablespoon heaping full of flour, stir into the fish and milk, cook gently until it thickens, and serve in a covered dish.

Ham Omelettes

Chop very finely half a slice of ham, a bunch of parsley and a small onion; beat six eggs very light, the whites and yolks separately; then beat them together; add the ham, parsley, etc.; add a little pepper; have ready a small frying-pan about six inches in diameter, put in a piece of butter the size of a nutmeg, melt it; when quite hot, cover the bottom of the pan with the omelette, brown it, roll it up with a knife and fork, lay it on a hot dish; put another piece of butter in the pan, and proceed as before. This quantity makes six of these little omelettes; they are very fine, and make a pretty dish, laid side by side across the dish you serve them on.

Cheese Omelette, Or Welch Rare-Bit

Cut in thin slices half a pound of good rich cheese, put it in a pan, with two-thirds of a pint of new milk, over the fire; beat four eggs quite light, but not separately; stir the milk and cheese occasionally, and when the cheese is entirely dissolved in the milk, stir in the eggs; have ready three slices round the loaf of bread, toasted a nice even brown; butter it and spread it very thinly with mustard mixed in cold water; when the omelette thickens, which will be in a few minutes (you must stir this all the time from the very beginning), pour it over the toast; add a little salt after you pour in the eggs; serve on a shallow dish.

Omelette

Beat six or eight eggs very light separately; then mix them and beat them together; add to them pepper and salt, a tea-gpoonful of chopped parsley, a piece of onion chopped very fine (the size of half a nutmeg), and a teacup of rich milk, with a small even teaspoonful of corn-starch mixed in it; melt in a large-sized oval or round frying-pan a piece of butter the size of a walnut, run it evenly over the bottom of the pan; when hot, pour in the omelette, brown carefully, fold over and serve.

Omelette With Crumbs

Grate a teacup of bread crumbs very fine, pour on them a cup of rich cream; beat separately and then together six eggs, season them with pepper and salt, add a teaspooaful of chopped parsley and a piece of onion the size of a large pea chopped very fine; melt in a large-sized round or oval frying-pan butter the size of a walnut; mix the eggs, cream and crumbs together and pour them into the pan, being careful to spread the crumbs evenly over the pan; brown very carefully, moving the pan round on the stove; and when brown and set, fold the omelette one half over the other, lift it out carefully and serve. This is a delicious omelette when made by the directions above.

Corn Omelette

Beat the whites and yolks of eight eggs, separately and then together; season with pepper and salt; grate the corn from three ears, mix with the eggs; melt in a round pan a piece of butter the size of a walnut, pour in the omelette, brown carefully, double over and serve. Chopped oysters may be used instead of corn.

Oyster Omelette

Chop very fine eighteen or twenty large oysters, beat six eggs separately very light, add together the whites and yolks and beat again; mix in a little cold milk a teaspoonful of corn-starch and stir it in the eggs; add the chopped oyster, pepper and salt to your taste, and butter the size of a large nutmeg melted and stirred in; melt in a frying-pan a piece of butter the size of a walnut; when boiling hot, pour in the omelette, brown slowly, fold over and serve on a hot dish.

Tomato Omelette

Peel and chop very fine four or five fine ripe tomatoes, season them with pepper and salt, dust on them two teaspoonsful of flour, mix it well in them, so there are no lumps; melt a piece of butter the size of a walnut and stir it through the tomatoes; beat six eggs very light and add them; melt a small piece of butter in a frying-pan, pour in half the omelette, brown slowly, fold over, lay it on a hot dish, and proceed the same way with the remainder of the omelette.