French Omelet

Put three eggs and three tablespoonfuls of water into a bowl and beat just enough to mix the yolks and whites; put a level tablespoonful of butter into an omelet pan, shake it over the fire until melted but not brown, pour in the eggs and shake constantly over a quick fire until set; take from the fire and sprinkle with salt and pepper, and with a limber knife roll from you and turn out onto a hot platter. It is better to make several small omelets than one large one. They should be served as soon as turned out of the pan, as they become tough if allowed to stand.

Cheese Omelet

Put three eggs and three tablespoonfuls of cold water into a bowl and beat just enough to thoroughly mix the yolks and whites. Put a level tablespoonful of butter into an omelet pan, shake it over the fire until melted but not brown. Pour in the eggs and shake constantly over a quick fire until set. Take from the fire and quickly sprinkle with salt and pepper and spread over it one-half cup of grated cheese, roll and turn out into a hot dish. It is better to make several small omelets than one large one. They should be served as soon as turned from the pan, as they become tough if allowed to stand.