To make a puffy omelet, beat the whites of the eggs until dry; beat the yolks until light-colored and thick; add to the yolks a tablespoonful of water for each yolk, and one fourth a teaspoonful of salt, and a dash of pepper for each three yolks; mix together thoroughly, and turn over the beaten whites, then cut and fold the whites into the yolk mixture. Have the pan buttered and hot as before, turn in the mixture, spreading it evenly over the pan. Let stand for about two minutes, where there is a moderate heat, then set in the oven to cook the top slightly. Just as soon as a knife - thrust into the centre of the omelet - comes out nearly clean, remove from the oven, cut across the centre of the top, at right angles to the handle, fold the part nearest the handle over the other part, and turn on to a hot platter.

Either the plain French omelet, or the puffy omelet may be varied by the use of a filling, or a garnish, or both. The filling, if fine-chopped, as parsley, or other herbs, may be mixed with the body of the omelet; though by "filling" we usually mean a little of the desired article chopped fine or cut in small cubes, perhaps mixed with a sauce, sprinkled on to the surface of the omelet before it is folded. When used as a garnish the article is mixed with a sauce and poured about the omelet. Green, or canned peas in white sauce, mushrooms, fresh or canned, macaroni in tomato sauce, oysters in cream sauce, fine-chopped ham, or chicken, asparagus tips, and tomatoes are among the favorite fillings and garnishes.