Cheese Omelet

Beat five eggs very light, add a dash of cayenne and of salt and three tablespoonfuls of cream with a pinch of soda. Have ready a heaping teaspoonful of butter in an omelet-pan, add with a few rapid strokes three tablespoonfuls of grated cheese to the eggs, and cook at once.

Serve as soon as cooked, as it is clammy when it falls. You . may, if you like cheese, sift more upon the omelet when it is dished, and hold a red-hot shovel so near it that the cheese takes fire. Blow out and serve.

Asparagus Omelet

Six eggs, beaten very light; one bunch of asparagus, the green tops only (the stalks will be an improvement to your soup); two tablespoonfuls of milk. Beat whites and yolks together, add the milk, then the boiled asparagus heads, cold, and chopped fine. Have ready a frying-pan with a tablespoonful of butter in it, hot, but not frying. Pour in the mixture; shake well from the bottom as it forms, loosening from the pan with cake-turner or palette-knife; fold over in the middle, and turn the pan upside down upon a hot dish.

Eggs And Asparagus

Boil two dozen asparagus tips in hot, salted water. Drain and mix them into a good white sauce, or butter "drawn " in milk. Season with pepper and salt, pour into a pudding-dish; break enough eggs upon the surface to cover it; pepper, salt, and scatter bits of butter upon them, sift fine crumbs over the top, and bake until the eggs are set.

A Spanish Omelet

Beat six eggs light, add two tablespoonfuls of cream, a dash of salt and cayenne, and just before it goes into the pan stir in lightly a green pepper, minced fine, a tablespoonful of grated onion, a raw tomato, chopped, and a teaspoonful of minced parsley. Cook in the usual way, fold upon itself, invert the pan over a heated platter, and sift a tablespoonful of Parmesan cheese upon the folded omelet. Pour a cupful of tomato sauce, seasoned with onion-juice, cayenne, butter, salt, and sugar, about the omelet and serve.