Plain Omelet

Beat six eggs just enough to break the yolks into the whites. A dozen strokes should suffice. Have a scant tablespoonful of butter heated in a small frying-pan or an omelet-pan. Pepper and salt the eggs lightly and put in a teaspoonful of cream for each. As soon as the butter hisses pour in the eggs and shake gently, always in one direction, to keep the omelet from sticking to the pan. When it is set, but still soft, slip a broad knife or a spatula under one half and fold it upon the other. Invert the pan dexterously over a hot dish and drop the omelet into the middle of the platter.

Garnish with cress or parsley.

A palette-knife is admirable for folding omelets.

A Frothed Omelet

Cook as directed in the last recipe, but beat the whites and yolks separately and very light, adding the whites after the yolks are whipped and mixed with the cream and seasoning. The whites will break up around the edges of the omelet, giving it a light and pleasing appearance. You may spread minced ham or tongue, chicken, turkey, veal, fish, in fact almost any kind of meat, upon the omelet before folding it over, and thus give it a distinctive character.

Omelet With Smoked Beef

Beat six eggs light, the whites and yolks separately. Put a tablespoonful of butter into a frying-pan, and cook in it for a couple of minutes two tablespoonfuIs of finely chopped smoked beef. Mix the whites and yolks of the eggs lightly together, turn them into the pan upon the beef, and proceed as with a plain omelet.

Omelet With Green Pease

Beat up six eggs for omelet as in preceding recipe, mix whites and yolks, and stir into them half a cupful of canned or cooked green pease. Season with salt and pepper, put a tablespoonful of butter into the frying-pan, pour in the omelet, and cook as above directed.

Sausage Omelet

Make a plain omelet of six eggs and fry it in a tablespoonful of butter. Just before folding the omelet lay on it three cooked sausages, which have been skinned, minced fine, and heated. Fold the omelet and serve.

Tomato Omelet. (No. 1.)

Beat together the whites and yolks of six eggs, season with salt and pepper. Heat two tablespoonfuls of butter in a frying-pan, turn into it a cupful of stewed and chopped tomatoes from which the liquor has been drained, cook for two minutes, and then stir in the beaten eggs. Let the omelet brown on the under side, fold over and serve.