Beat six eggs very light, the whites to a stiff froth, and the yolks to a smooth batter. To the latter, add a small cup of milk, pepper and salt, and lastly the whites, lightly stirred in. Have ready in a hot frying-pan a good lump of butter. When it hisses, pour in the mixture gently and set over a clear fire. Cook not more than ten minutes. Do not stir it, but as the eggs "set" slip a broad blade knife under the omelet, to keep it from burning. The instant hiss of the butter as it flows to the hottest part of the pan, will prove the wisdom of this precaution. If the oven is hot, set the frying-pan in it when the middle of the omelet is set. When done, turn it over on a dish. Eat immediately. I know by experience that these directions are worthy of note.