Bread Omelet

2 tablespoons bacon fat 3/4 cup soft stale bread crumbs

3/4 cup hot milk 1/2 teaspoon salt 1/4 teaspoon paprika

3 eggs

Melt fat in frying pan, add bread crumbs, and stir until crumbs begin to brown; add hot milk, and let stand five minutes; add salt and paprika, and the yolks beaten until thick and light; fold in the stiffly beaten whites, pour into a hot greased omelet pan, and cook the same as Light Omelet (see No. 222).

Creamy Omelet

3 eggs

1 cup White Sauce (see No. 207)

1/3 teaspoon salt 1/8 teaspoon pepper

Beat yolks until thick and light; add to sauce and mix well; add salt and pepper to whites of eggs, beat until stiff and dry, and fold into sauce; pour into a hot greased omelet pan, and cook slowly until well risen and firm; put on oven grate for a minute or two to dry the top; fold, and turn on a hot platter.

French Omelet

1 tablespoon butter or bacon fat 4 eggs

1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup hot water

Heat fat in the omelet pan; beat the eggs until yolks and whites are well mixed, but not light; add seasonings and hot water, pour into hot pan and cook slowly; pick up with fork while cooking, letting the uncooked mixture run into the place of the cooked; when firm and lightly browned, fold double, and serve plain on a hot platter; or spread before folding with left-over bits of meat chopped, such as ham, bacon, or sausage, or with grated cheese or jelly..

French Cheese Omelet

4 eggs slightly beaten 1/2 teaspoon salt

1/8 teaspoon pepper 1/2 cup hot water

Y2 cup grated cheese

Mix in order given, pour into a hot greased omelet pan; as mixture thickens, pick up with a fork, letting the uncooked part take the place of the cooked; when firm, fold, and serve on a hot platter.

Ham Omelet

Y2 cup stale bread crumbs Y2 cup hot milk 1 tablespoon butter

1/2 teaspoon salt 1/8 teaspoon pepper 3 eggs

1/2 cup cooked ham finely chopped

Mix crumbs, milk, butter, and seasonings, and let stand five minutes; add egg yolks beaten until thick and light; add the meat, and fold in the whites of eggs beaten stiff; pour into a hot greased omelet pan and cook slowly until firm; fold, and serve at once. A white sauce or tomato sauce may be served around it. A few pieces of cooked bacon chopped fine may be used instead of ham.

Light Omelet

1 tablespoon bacon fat Yolks of 4 eggs 1/2 teaspoon salt

1/8 teaspoon pepper 1/3 cup hot water Whites of 4 eggs

Put fat in omelet pan; beat yolks until light and thick, add seasonings and hot water; fold in the stiffly beaten whites, and pour into the hot omelet pan; cook slowly until well risen and firm, or about twelve minutes, placing the pan on the tipper grate in the oven for the last two minutes. When firm in the center, fold double, turn on a hot platter, and serve at once, either plain or with sauce. The omelet must be cooked slowly so that it will be firm throughout, and not fall.

White Sauce (see No. 207), either plain or with bits of cold meat, oysters, peas, or other left-over vegetables, or Brown Sauce (see No. 185) with a few mushrooms or chopped kidneys (see No. 164), or almost any savory sauce, improves an omelet, and also makes it go further.

Salmon Omelet

1 tablespoon butter

2 tablespoons flour 1/2 cup milk

1/2 teaspoon salt 1/2 can salmon 2 eggs

Melt butter, stir in flour, add milk, and stir until smooth; add salt; rinse salmon with hot water; flake, and add to sauce; beat yolks of eggs until light and thick, and add to sauce; fold in whites of eggs beaten very stiff. Pour into a hot greased omelet pan, and cook slowly until well risen and firm; finish cooking on top grate of oven for a minute or two; fold, and serve on a hot platter.

4 hard-cooked eggs 2 cups White Sauce (see No. 207)

1/2 cup cheese cut fine 1/2 cup Buttered Crumbs (see No. 472)