Tomato Omelet. (No. 2.)

Stir a tablespoonful of flour into one of hot butter in a frying-pan and cook until it bubbles all over. Add to this half a can of tomatoes, stewed, strained, and seasoned with a little onion-juice, salt, and pepper. Cook three minutes, turn into a platter, and let the mixture cool. When it is stiff whip six eggs light, yolks and whites together; beat in the tomato mixture and fry in a buttered omelet-pan.

It will be found very good if eaten before it has a chance to fall.

Mushroom Omelet

Beat six eggs just enough to break the yolks and mix them with the whites; add four tablespoon fuls of cream, a dust of salt and pepper, lastly, half a can of minced mushrooms. Turn into an omelet-pan in which you have heated a tablespoonful of butter, and cook as you would a plain omelet.

Clam Omelet

Chop a dozen clams fine. Heat a heaping teaspoonful of butter in a saucepan, stir in the same quantity of flour, and when it bubbles all over thin with three tablespoonfuls of hot cream and the same of boiling clam-juice. Season with a pinch of cayenne or paprica, and a few drops of onion-juice. Mix the chopped clams with this and set the saucepan in boiling water at the side of the range to keep hot. It must get scalding hot but not actually boil.

Beat six eggs light - yolks and whites together - and add two tablespoonfuls of cream. Have a tablespoonful of butter in your omelet-pan on the fire, pour in the eggs; shake the pan to prevent the omelet from sticking. As soon as it is fairly set spread the clam mixture upon it and fold.

Omelet Aux Fines Herbes

Beat six eggs just enough to blend the whites and yolks ; add three tablespoonfuls of cream, dust with salt and pepper, and just before it goes into the pan whip in as rapidly as possible two heaping tablespoonfuls of chopped parsley, sweet marjoram, celery tops, and as much grated onion as would lie on a dime.

Cook in the usual way.

Corn Omelet

Beat six eggs without separating yolks and whites. A dozen strokes will mix them sufficiently. Add four tablespoonfuls of cream and four tablespoonfuls of cold boiled, or of canned, corn, chopped fine. Mix with three or four whirls of your beater, and cook in the usual manner.

Omelet And Shad Roes

Heat a tablespoonful of butter in a saucepan and stir into it four tablespoonfuls of shad roes that have been boiled, blanched, and broken into a granulated heap. Season with a saltspoonful of salt, the same of grated onion, and a dash of cayenne with a teaspoonful of chopped parsley. When the mixture is heated through add two tablespoonfuls of milk (or cream) with a tiny pinch of soda; cook three minutes and keep hot over boiling water.

Beat five eggs for one minute, add a tablespoonful of cream, a little salt and pepper, and turn into an omelet-pan, where a tea-spoonful of butter is beginning to hiss. Shake until it is set; pour the roes upon it, double over and serve.