Keep a separate pan for omelets that it may be always bright and smooth and thus prevent any trouble in turning out.

Plain Omelet

4 eggs, whites and yolks beaten separately tablespoonfuls of milk; 1 teaspoonful cornstarch. Dissolve the cornstarch in the milk, season with pepper and salt. Turn into a buttered frying-pan. When browned on the underside place a plate over the pan and turn the omelet out. May be baked instead. A cream sauce may be turned over it.

Cream Sauce

1 pint of rich milk. 1 tablespoonful cornstarch. 1 tablespoonful butter. Dissolve the cornstarch in part of the milk. Stir together and let it boil up, adding a pinch of salt.

Tomato Omelet

6 eggs well beaten.

4 medium sized tomatoes.

Peel and chop the tomatoes, season with pepper and salt. Rub 2 tablespoonfuls of flour with 1 tablespoonful of butter and mix with the tomatoes. Stir into this the beaten eggs and cook as for other omelets. The tomatoes must be chopped very fine, and unless they are thoroughly ripe should be slightly cooked before using.

Bread Omelet

Let a cup of sweet milk come to a boil and pour it over 1 teacupful of fine bread-crumbs. Break 6 eggs into a bowl, stir (not beat) till well mixed, then add to the bread and milk. Mix, season with salt and pepper, pour into a hot fry-ingpan with a tablespoonful of melted butter. Cover and cook slowly. It should be about one inch thick. Cut in squares and turn. Serve hot. This will make a breakfast for five persons. A nice change is to sprinkle the squares thickly with powdered sugar. Cracker may be substituted for the bread.

Omelet Souffle

6 eggs, yolks and whites beaten separately. 6 tablespoonfuls powdered sugar. 1 tablespoonful any flavoring extract.

Stir the yolks and sugar to a cream. Beat the whites to a stiff froth. Mix the two quickly. Heat 2 tablespoonfuls of butter in a frying-pan. When it bubbles pour in the omelet and cook like a plain one. Put over a slower fire, as it scorches easily. Loosen from the bottom and sides of the pan occasionally with a knife. Turn upon a hot dish, sift with powdered sugar and serve immediately, as it falls quickly. For an omelet mixed in this manner ten minutes will suffice to cook nicely. This makes a dainty dessert. If sent to the table in a warm dish there will' be no danger of its becoming heavy, or falling.

Green Corn Omelet

Take 12 ears of green corn, 5 eggs, salt and pepper to suit. Split the middle of each row of corn and scrape from the cobs. Beat the eggs thoroughly. Take it by the tablespoonful, roll in bread-crumbs and fry a delicate brown, in butter.

Omelet With Jelly (For Dessert)

Cook a plain omelet and when cooked spread half with jelly or jam of any kind. Fold and turn out. Lay little squares of jelly around it. Whipped cream may be spread over the top, making a delicious dish.

Cheese Omelet

Butter and cut in quarters a sufficient number of slices of bread to line a medium-sized pudding dish. Sprinkle over small pieces of dry or, stale cheese (fresh can be used of course), another layer of buttered bread, then more cheese, and so on until the dish is full. Make a custard of 1 pint of milk, 2 eggs and a pinch of salt. Pour over the bread and cheese. Bake one-half hour in a quick oven.

Apple Omelet

12 apples.

½ cupful of butter.

1 cupful of sugar.

4 eggs well beaten.

Bread-crumbs. Cook the apples as for sauce, stir in the butter and sugar. Let cool and add the beaten eggs. Butter a baking dish thoroughly, strew the bottom and sides thickly with bread-crumbs; turn in the apple mixture, cover the top with bread-crumbs and bake. Turn out when done and grate sugar over the top.' Nice dessert.

Cabbage Omelet

4 eggs, yolks and-whites beaten separately. To the yolks add 1 small teacup of sweet milk. Pepper and salt to taste. Stir in a cup of cold boiled cabbage, chopped fine. Have sufficient butter in a saucepan to cover the bottom. Stir the beaten whites into the mixture. Pour into the hot butter and cook as for other omelets. This is an appetizing side dish.