Tomato Omelet

2 large ripe tomatoes 1 teaspoon flour

2 tablespoons butter

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

2 ears corn

Salt and red pepper 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 1/2 tablespoon butter 1/2 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

4 tablespoons milk

1/4 pound cheese or less 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

2 tablespoons butter 2 tablespoons flour

1 cup milk 6 eggs

1/2 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.

Baked Eggs A La Martin

2 tablespoons butter 2 tablespoons flour 1 pint milk

1 level teaspoon salt

6 eggs

1/2 cup grated cheese

Red pepper

Make cream sauce as for baked omelet; pour half of it into a baking dish; break over it six eggs, and cover them with the remaining half of the sauce. Sprinkle red pepper and the grated cheese over the top and bake in a moderate oven for ten or fifteen minutes.

Welsh Rarebit

2 cups grated cheese Yolks of 2 eggs

1/2 cup milk

Salt and red pepper

4 slices buttered toast

Place the milk in a pan over a moderate fire; when hot, add the cheese; stir until the cheese is thoroughly melted; then add the eggs and seasoning and pour over the toasted bread.

Golden Buck

1 cup milk

2 cups grated cheese 1/4 teaspoon mustard

1/2 teaspoon salt Dash of red pepper 6 squares toast

6 poached eggs

Let the milk come to the boiling point; add the cheese; then the mustard, pepper and salt. Have the poached eggs ready on a platter and as soon as the cheese is melted pour the mixture around, not over the eggs. Garnish with parsley.

Ox Eyes

4 round slices bread 1 beaten egg

Pinch of salt 1/2 cup milk

4 eggs

Cut the bread two inches thick; remove the crust and with a round biscuit-cutter take the center out of each slice. Add the milk and salt to the beaten egg; place the bread in a buttered baking dish and baste with the egg and milk. Break an egg in the center of each slice; place in a hot oven and bake until the whites of the eggs are set.

Birds Nests

Have prepared slices of buttered toast, and on each slice put the beaten white of an egg in the shape of a bird's nest. In the center place the yolk, seasoning with a small piece of butter, pepper and salt. Bake in a quick oven until the whites are delicately browned.

Kedgaree

1/2 cup codfish 1/2 cup boiled rice

Dash of red pepper

1/4 teaspoon onion juice

4 eggs

Soak the codfish in cold water; drain; place over the fire in fresh water; bring to a boil and drain again. Mix with the rice; add the seasoning; place in a hot buttered pan and stir until the entire mixture is heated. Then add the eggs, well beaten; cook for a minute and serve.

Beauregard Eggs

6 eggs

1 cup cream sauce

6 slices buttered toast

Put the eggs in the water over the fire and let them "simmer" for twenty minutes. Prepare the toast and set it in the oven to keep hot. Remove the eggs from their shells; cut them in halves lengthwise or chop them fine and put them over the toast. Make a cream sauce; pour over all; garnish with parsley and serve.