Omelet Of Green Peas

Break twelve eggs into a bowl, adding one-half pint of boiled green peas, a little salt and pepper, and beat well for four minutes, then make it into an omelet.

Ham Omelet

Mince two ounces of ham fine, taking lean and fat in equal proportions; put the mince into a basin with four eggs, and beat them up well. Put one ounce of butter in an omelet pan, and when it has melted, pour in the mixture. Hold the handle of the pan in one hand, and stir the omelet with a spoon with the other; when it begins to set, cease stirring, shake the pan for a few minutes until the lower side of the omelet is browned, then fold it over with a spoon. Turn the omelet onto a hot dish with a folded napkin, or a fancy-edged dish-paper, garnish with parsley, and serve.

Kidney Omelet

Boil a mutton or other kidney, and when cooked, cut it into thin slices. Beat six eggs together with one tablespoonful of flour and one teacupful of milk, seasoning with a little grated nutmeg and salt. Melt a piece of butter in a fryingpan, pour in the omelet mixture, and stir it over the fire until it is firm; then lay the slices of kidney on top, and fold it over. When cooked, slip the omelet onto a hot dish, over which has been spread a folded napkin, and serve at once.

Lobster Omelet

Take six ounces of lobster-meat and cut it into small pieces; place them in a stewpan with one wineglassful of white wine and a quarter of an ounce of butter, moisten with a fourth of a pint of strong, hot bechamel sauce, and let cook for five minutes. Make an omelet with twelve eggs, and with a skimmer place the stewed lobster in the middle of the fold over the side opposite the handle, lay in more garnishing, fold the other side up, turn it onto a hot dish, pour the sauce around, and serve.

Plain Omelets

Beat six eggs well in a basin and season with pepper and salt and a little water. Melt a large piece of butter in a fryingpan, pour the beaten eggs in and stand it at the side but not on the fire, turning it often. When the edges are done gather them together and roll over and over, ,and serve them very hot.

Potato Omelet

Peel and boil three or four large potatoes, and when soft, drain and mash them; beat four eggs with a teacupful of milk, mix in with the potatoes and flavor to taste with herbs, salt and a small amount of pepper. Cut four ounces of lean bacon into small squares, and place them in a fryingpan with a lump of butter, fry them until crisp and brown, then mix in the potatoes, and stir over the fire until well set; when nicely browned on both sides, fold the omelet over, place it on a hot dish, and serve.

Prawn Omelet

Remove the prawns from their shells and chop them coarse, place them in a basin with a teaspoonful of minced parsley, and three eggs; season to taste with salt, pepper and a small quantity of grated nutmeg, beating all well together. Melt a lump of butter or clarified fat in an omelet pan, put in the above preparation and fry. When done spread a folded napkin or fancy dish-paper over a small dish, put the omelet on it, and serve very hot.