Nothing is more simply made than an omelet, yet comparatively few cooks can make one properly. The eggs either stick to the pan or are overdone and tough. Much stress is laid in many cook-books upon the necessity of an omelet-pan, but any smooth iron frying-pan that is not too small for the number of eggs used will do equally well. There is also much said about the professional manner of tossing the omelet, shaking the pan, etc., that bewilders the unexperienced and renders the modus operandi apparently very difficult. We give here a recipe for omelet that has never been known to fail, and is simple enough for any one to follow. For those who care for a more elaborate mode of work there are many books that will explain the difficulties to them, but this recipe is given for those not yet skilled in work of this kind.

For a family of five, allow five eggs. Beat the whites to a stiff froth on a large plate ; place the yolks in a good-sized earthenware cake bowl, and beat them well, adding a spoonful of the beaten whites to make them more frothy. Turn the whites into the bowl containing the yolks, adding half a tea-spoonful of salt and a very little pepper, and mix all well together. Place a table-spoonful of butter in a frying-pan, or an omelet-pan if there is one, and when quite hot, so that the butter is commencing to brown, turn in the eggs. Do not keep them in this heat more than a minute ; then set the pan on the top grate in a hot oven to finish the cooking. If the oven is at the right heat, the omelet should be done in five minutes. Take the pan out, slip a knife under the omelet to loosen it on all sides, fold one side upon the other, and send at once to the table.

This may be termed a baked omelet by professional cooks, but it is one that is certainly worthy of note, for lighter and better omelets cannot be found anywhere than in those households in which these directions have been the rule for years in the preparation of this simple and delightful article of food.

Omelet Souffle

Six eggs.

Three table-spoonfuls of pulverized sugar.

One-half tea-spoonful of orange water, vanilla or lemon.

Beat the whites of the eggs to a hard froth. Put the yolks of three eggs in a bowl with the sugar and flavoring, and beat them well. Add the whites, mix quickly, and pile the mass as high as possible on a well buttered baking-dish. Smooth the top of the mound, make a slit down the center and at the sides, and bake fifteen minutes in a moderate oven. At the end of this time the souffle' should be of a fine yellow shade. Sprinkle with powdered sugar and serve at once.

Fried Omelet

This is a convenient way to make an omelet where the family come irregularly to breakfast. The mixture may stand for some time if beaten again thoroughly before frying.

Six eggs.

One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper. One cupful of milk.

Beat the eggs until light and foamy, and add the other ingredients. Fry a spoonful at a time in a hot frying-pan or on a pancake griddle, having the pan or griddle well buttered. When done, roll each omelet quickly like a French pancake, and serve.