Bread Omelet

Soak half a cupful of bread crumbs in half a cupful of milk and mix with the eggs before cooking.

Omelet A La Creme

Make the cream sauce. Mix half a cupful of it with the omelet before cooking. Spread the rest of it on the outermost half of the omelet, finish, and fold as usual.

Jelly Omelet

Spread half of an omelet thinly with jelly - crabapple, currant, gooseberry, or quince, and fold.

Spanish Omelet

Cook until thick one half can of tomatoes, one grated onion, one very finely minced bean of garlic, and one minced green pepper. Season with salt and paprika, spread on half the omelet, and fold.

Tongue Omelet

Have ready a cupful of cold cooked tongue, minced or shredded. Spread on half the omelet, and fold.

Chicken Omelet

One cupful of cold cooked chicken, shredded or minced. Spread on half of the omelet, and fold.

Cauliflower Omelet

One cupful of cold cooked cauliflower, with its sauce. Cut fine, spread on half the omelet, and fold.

Anchovy Omelet

Add a teaspoonful of anchovy paste to half a cupful of melted butter. Mix thoroughly, spread on half the omelet, and fold.

Potato Omelet

One cupful of cooked potatoes, creamed or fried, cut in dice. Spread on half the omelet, sprinkle with salt, pepper, and minced parsley, and fold.

Almost any left-over can be advantageously used in an omelet. Fish, especially salt fish, meats, and vegetables, in quantities of half a cupful or more, preserved and fresh fruits, cereals - everything but soups, salads, and puddings. Roughly speaking, any omelet mixture can be added to the eggs before cooking, but as a general rule, it is better to spread it on half of the omelet and fold the other half over it, as otherwise the omelet is more likely to be heavy.

Sweet omelets are delicious. A teaspoonful of powdered sugar should be added to the eggs before cooking, and the fruit, jam, jelly-, or preserves should be very thinly spread, as flavor is desired, not a dessert. Fresh fruits are cut fine and sprinkled with powdered sugar, spread on half the omelet, and the other half folded over. In the case of juicy fruits, such as oranges, the juice of the fruit is carefully saved and poured over the folded omelet just before serving.

Among the fresh fruits suitable for omelets are Apricots, Bananas, Blackberries, Cherries, Gooseberries, Grape Fruit, Plums, Huckleberries, Oranges, Pineapples, Peaches, Raspberries, and Strawberries - all crushed very fine and sweetened; the juice, if any, being poured over the omelet.

Among the stewed and preserved fruits are Apples, Apricots, Cherries, Currants, Figs, Gooseberries, Peaches, Pears, Plums, Quinces, Rhubarb, and the various fruit jams. Rum or brandy poured over the omelet and set on fire just before serving is a pleasant addition to many of the fruit omelets, Fig especially.