Fried Omelet (No. 1)

To each person allow two eggs ; and to each egg allow one tablespoonful of milk, a pinch of pepper and half a saltspoonful of salt. Beat yolks and whites separately, adding the milk and seasoning to the yolks. Put a tableBpoonful of butter into a frying-pan. Watch it; it must not burn, but simply become hot. When this is the quickly and lightly add the stiff whites to the beaten yolks (not before), and pour all together into the frying-pan. Do not let this be too hot. This is the great danger in making omelets. An omelet should cook gently for ten minutes, to be tender and delicately browned. Do not stir it at all, but keep slipping a knife carefully under the batter to prevent its sticking. Also shake the pan constantly and gently. As it thickens on the edges begin to roll it up (carefully) in the pan, letting the liquid batter from the top run over to the further side of the pan, where it will stiffen in time to be rolled up in its turn. Real dexterity is required to do this handsomely, which tan only be attained by practice.

A beginner had better first try making small omelets, which require to be folded over, simply. Serve an omelet hot, and eat before it falls.

Fried Omelet (No. 2)

If you have not as many eggs as you wish, allow half a tablespoonful of powdered cracker-crumbs to each egg. It is, in any case, a pleasant addition, and makes the omelet very light.

Cream Omelet

3 eggs.

l 1/2 tablespoonfuls corn starch.

1 teaspoonful salt.

1/2, cup milk.

1 tablespoonful butter.

Beat the whites of the eggs stiff and add them to the yolks, previously well beaten with the corn starch and salt. Beat all together thoroughly and add the milk. Put the butter in the frying-pan, and when melted pour in the mixture. Cover and place where it will brown, but not burn. Cook about seven minutes. Fold, turn on a hot dish and pour "Cream Sauce" around it.

Enough for five persons.

Ham Omelet

Make like either of the "Fried Omelets," mixing through the yolks and milk, a little minced boiled ham.

Or, pour part of the batter into the frying-pan, then put in a layer of the ham and cover with the batter. Beef may be used instead of ham, though it is not so nice.

Tomato Omelet

6 eggs, beaten light, 2 tablespoonfuls flour. 1/2 tablespoonful butter.

4 tomatoes, chopped fine. Pepper and salt.

To the beaten eggs add the flour, previously rubbed with the butter. Then beat in the tomatoes, season and fry like "Fried Omelet."

French Omelet

1 cup boiling milk. Butter the size of an egg. 1 scant cupful bread-crumbs, fine and soft.

6 eggs, yolks and whites separate. Pepper and salt.

Pour the boiling milk over the butter and crumbs. When cool add the yolks of the eggs, beaten light. Beat well. Just before frying, mix in lightly the beaten whites and add seasoning. Fry in butter. Sec "Fried Omelet." This will make two large omelets, each sufficient for five persons.

Baked Omelet

1 pint of hot rnilk, or less. 1/2 tablespoonful melted butter. 8 eggs, beaten Light.

1 teaspoonful salt.

2teaspoonfuls flour.

To the hot milk add the butter. To the eggs add the salt and the flour (rubbed to a paste with a spoonful of cold milk). Pour the hot milk upon this mixture, stirring quickly. Tour into a buttered pudding-dish (which should slightly warmed) and hake in a quick oven fifteen minutes. Serve before it falls.