It is better to make several small omelets than one large one. An omelet should be served at once, and let the family wait for the omelet rather than the omelet for the family. With a little care one can soon become an expert at making them. They should cook slowly, be a delicate brown when done. Avoid burning.

Omelet No. 1

Beat the yolks of two eggs until light and foamy, add one-fourth teaspoonful of salt, a little pepper and a tablespoonful of milk for every egg used. Beat the whites stiff, fold lightly into the yolks, melt a tea-spoonful of butter in an omelet pan (it is best to keep this pan for omelets alone). Let the butter cover the pan; when bubbling turn in the omelet, cook slowly and carefully until brown on the bottom, then set the pan on the upper grate in the oven for a minute to dry. When the center is dry as you cut into it, run a knife around the edge, then under the half nearest the handle, and fold over to the right; then invert the omelet on a hot platter; garnish with parsley.

French Omelet No. 2

Beat two eggs slightly, add one tablespoonful of milk, one-fourth teaspoonful salt and a little pepper. Melt a teaspoonful of butter in the omelet pan; when bubbling pour in the egg. With a fork break the egg in several places, letting the uncooked egg run under and brown. When the egg is set, fold and serve on a hot platter the same as for omelet No. 1.

Cheese Omelet

Make the same as No. 1 or 2. Add one-fourth cup of grated cheese to the yolks of two eggs, and a little paprica.

Rum Omelet

Make the same as omelet No. 1. Have the omelet slightly underdone; just before sending to the table pour two tablespoonfuls of brandy around it, dip a block of sugar in the brandy, set it on top of the omelet and touch a lighted match to it, or light on the table.

Herb Omelet

Mix chopped parsley, chives, chervil and tarragon with the eggs before cooking.

Ham Omelet

Stir into omelet No. 1 two tablespoonfuls of finely chopped ham. The same amount of chicken can be used, or mushrooms.

Peas Omelet

Cover the omelet just before folding with a layer of creamed peas.

Tomato Omelet

Melt two tablespoonfuls of butter. Into it cook one tablespoonful of finely chopped onion and a slice of red or green pepper chopped fine. Add one cup of tomatoes, and cook altogether until the mixture has evaporated. Add a tablespoonful of sliced cooked mushrooms. One-fourth teaspoonful of salt, a little pepper. This is used as a filling and garnish for the omelet.

Beat four eggs and add four tablespoonfuls of milk, a little salt and pepper. Put one tablespoonful of butter in an omelet pan and cook. Surround with the sauce.

Jelly Omelet

Make the same as No. 1; omit the pepper; allow a teaspoonful of powdered sugar to each egg; when ready to fold, cover over with a layer of jelly or marmalade.

Orange Omelet (Mrs. Lincoln)

The thinly grated rind of one orange and three tablespoonfuls of the juice, three eggs and three table-spoonfuls of powdered sugar. Beat the yolks and the sugar, rind and juice. Fold in the whites and cook as omelet No. I. Turn out, sprinkle thickly with powdered sugar and score in diagonal lines with a clean, red-hot poker. The burnt sugar gives the omelet a delicious flavor.

Pineapple Omelet

Make the same as omelet No. 1; omit the pepper and part of the salt; add to the yolks two tablespoonfuls of powdered sugar, and one-half cup of grated pineapple. When done sprinkle with powdered sugar and score the same as for orange omelet. Garnish if you like with slices of pineapple. Orange and pineapple omelets make delicious and quickly prepared desserts.

Pour a cream tomato or mushroom sauce around omelets.

A good change is to mix chopped chives or parsley with the omelet before putting in the pan.