Plain Omelet

4 eggs Salt and pepper

4 tablespoons milk or water tablespoon butter

Beat the eggs very light, yolks and whites separately; then fold the whites into the yolks. Add the seasoning and milk. Melt the butter in a frying-pan; pour in the omelet; brown carefully; fold over and serve on a hot platter. Garnish with parsley or olives.

Ham Omelet

Make the same as plain omelet, adding one half cup of minced ham after the omelet is in the pan. When folded over and served the ham will be completely concealed.

Savory Omelet No. 1

6 eggs 2 teaspoons chopped onion

2 teaspoons chopped parsley Salt and red pepper

2 tablespoons grated cheese

Beat the yolks of the eggs thoroughly with the seasonings; beat the whites to a stiff froth and fold them into the yolks. Pour into a buttered pudding dish; sprinkle with grated cheese; bake for about fifteen minutes and serve at once.

Savory Omelet No. 2

6 eggs

½ teaspoon salt ½ saltspoon pepper 2 tablespoons gravy

1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon chopped onion 1 tablespoon lemon juice

Break the eggs into a bowl; add the salt and pepper and gravy and beat well. Put the butter in the pan and when hot pour in the egg mixture. Add the parsley and onion; cook until a light brown; fold over and serve, pouring on the lemon juice after the omelet is on the platter. Garnish with parsley or slices of lemon.

Rice Omelet

1 cup milk 3 eggs

1 cup cold boiled rice 2 tablespoons butter

½ teaspoon salt

Warm the milk in a double boiler; add the rice and one tablespoon of butter; mix thoroughly; then add the eggs, well-beaten., and seasoning. Melt the other tablespoon of butter in a frying-pan and when hot turn into it the rice mixture. Let it brown slightly; put in the oven until it is "set"; fold over and serve garnished with parsley.

Sweet Omelet

4 eggs 4 teaspoons powdered sugar

4 tablespoons milk ½ tablespoon butter

4 tablespoons marmalade or jelly

Make the same as plain omelet, adding the marmalade or jelly just before the omelet is folded over. Sprinkle with sugar and serve garnished with preserved cherries or candied fruit.

Crumb Omelet

½ cup grated bread crumbs ½ cup cream 3 eggs

Salt and pepper

½ teaspoon chopped parsley

½ teaspoon chopped onion

1 tablespoon butter

Beat the eggs separately and then together; season and add the parsley and onion. Pour the cream over the bread crumbs and mix them with the eggs; empty all into a hot pan in which the butter has already been melted; spread evenly over the pan; brown carefully; fold one half over the other; lift to a hot platter and serve, garnished with parsley or slices of small white onion.

Tomato Omelet

2 large ripe tomatoes 2 tablespoons butter

1 teaspoon flour 3 eggs

Peel the tomatoes; chop them fine; season with pepper and salt; dust with the flour; mix it in so that there are no lumps; then add a tablespoon of butter, melted. Beat the eggs, separately and then together; add them to the tomatoes and mix well. Put a second tablespoon of butter in a frying-pan; pour in the omelet; brown slowly; fold over and serve on a hot dish garnished with parsley or slices of red tomato.

Corn Omelet

4 eggs Salt and red pepper

2 ears corn 1 tablespoon butter

Beat the yolks and whites of the eggs separately and then together; grate the corn and add it to the eggs with the seasoning. Melt the butter in a frying-pan; pour in the omelet; brown carefully; double over and serve.

Oyster Omelet

Make the same as the corn omelet, substituting one dozen finely chopped oysters for the corn.

Codfish Omelet

1 cup shredded codfish

2 eggs

1 cup milk

Dash of red pepper ½ tablespoon butter ½ tablespoon flour

Cover the codfish with cold water; cook half an hour in a closely covered pan; strain through a colander and return to the pan. Beat the eggs, separately and then together with the milk; add the red pepper and pour over the codfish. Rub the butter and flour together; stir it into the fish and egg; cook gently until it thickens and serve at once.

Cheese Omelet

4 eggs ¼ pound cheese or less

4 tablespoons milk Red pepper and salt

1 tablespoon butter

Beat the whites and yolks of the eggs separately; stir them together; then add the milk. Place the butter in a frying-pan over the fire, and when it is hot pour the mixture in, sprinkling it with salt and red pepper. Then add the cheese, which should be grated or broken into small pieces. Brown the omelet carefully; fold over and serve, garnished with olives or parsley. It is better if the cheese does not melt, but is simply heated through.

Baked Omelet

1 tablespoon butter 1 cup milk

1 tablespoon flour 6 eggs

½ teaspoon salt

Put the butter in a pan over the fire; when melted add the flour; mix well; then add the milk gradually, stirring until thick and smooth. Add the salt and set aside to cool. Beat the eggs, yolks and whites separately; fold first yolks and then whites into the cream sauce; pour into a baking dish, and bake in a moderate oven for about fifteen minutes. Serve at once.