Omelets may be made in a great variety of ways, the kind depending not upon a difference in mixing the eggs, but upon the ingredients which are added. Spanish omelet is ordinary omelet with onion. Truffles, mushrooms, chopped oysters, rum, and tomato make other varieties. Flour should never be used in them, as it cannot be properly cooked in the short time that should be given to the eggs. If it should happen that an omelet is to be made, and there is no milk at hand, water may be substituted, but an omelet should never be made without one or the other.

Creamy Omelet

Beat four eggs slightly with a fork until you can take up a spoonful; add two saltspoons of salt, half a saltspoon of pepper, four tablespoons of milk or cream, and mix well. Butter an omelet-pan, and before the butter browns turn in the mixture. Then with the point of a fork pick or lift up the cooked egg from the center, and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole is of a soft creamy consistency, then place it over a hotter part of the fire and brown slightly, fold and turn out as usual. (Adapted from Mrs. D. A. Lincoln's "Boston Cook Book.")

For an invalid's use take half the quantities mentioned above - that is, use two eggs, two tablespoons of milk or cream, a saltspoon of salt, and a bit of pepper; and instead of having the omelet-pan hot, have it just warm enough to melt the butter; otherwise the first layer of egg which is cooked may be overdone and hardened.

Omelet With Ham. No. 1

Broil a thin, small slice of ham until thoroughly well done. Lay it between the folds of an omelet. Either creamy or foamy omelets may be used.

Omelet With Ham. No. 2

Mince a piece of cooked ham until it is fine. Stir it into an omelet in the proportion of one teaspoon to an egg, or it may be sprinkled over the surface just before folding. When seasoned with a little mustard, it makes a very piquant addition. Either creamy or foamy omelets may be used.

Omelet With Jelly

Spread a tablespoon of grape or currant jelly over the middle of the upper surface of a two-egg omelet just before folding it.

Omelet With Chicken

Chop fine the cooked white meat of a piece of chicken. Season it with salt and pepper, and sprinkle it over an omelet, or stir it into the egg before cooking, in the proportion of one teaspoon to an egg, as is done with ham.

Omelet With Tomato

Prepare thin slices of very ripe tomatoes, by removing the skin and seasoning slightly with salt.

Lay them on that part of the omelet which is to be the lower half, and fold; or the tomato may be tucked into the omelet after folding.

Omelet With Parsley

Wash some parsley. Break off the stems and roll the rest into a little ball; then, holding it firmly in the left hand, cut slices from it, or chop it on a board. Stir it into the omelet mixture before it is cooked, in the proportion of one teaspoon for each egg.

Spanish Omelet

To an omelet mixture add two drops of onion-juice for each egg, or half a teaspoon of very finely minced onion.

Orange Omelet

"The thinly grated rind of one orange and three tablespoons of the juice, three eggs, and three teaspoons of powdered sugar. Beat the yolks, add the sugar, rind, and juice, fold in the beaten whites, and cook. Fold, turn out, sprinkle thickly with powdered sugar, and score in diagonal lines with a clean red-hot poker. The burnt sugar gives to the omelet a delicious flavor.

" This is a convenient dessert for an emergency, and may be prepared in ten minutes if one has the oranges." (From Mrs. D. A. Lincoln's "Boston Cook Book.")