Ham Omelette

Beat four eggs very light, and add to them as much grated ham as will flavor it, with salt and pepper to the taste. Fry it in hot butter till it is brown on the lower side. Serve it immediately.

Cheap Omelette

If there are no social objections to your eating onions, try the following: Beat up the yolks of three eggs, add half of a good-sized onion, chopped very fine, and a tablespoonful of chopped parsley. The shredding of the onion to a sufficient degree of fineness is very important, as the short time required to fry the omelette would be sufficient to cook the onion. Have ready some butter or nice dripping, which should be boiling hot when the beaten egg is stirred in. It should be of a light brown on the under side. It may be browned on the top by holding the pan of the hot shovel over it.

Green Corn Omelette

Take from four to six ears of green corn; grate it off the cob; add to this three eggs beaten light, salt and pepper to the taste.

Baked Egg Omelette

Two tablespoonfuls of flour, one pint of milk, and three eggs. Moisten the flour gradually with the milk, beat it very smooth, beat the eggs very light, and add them to the flour and milk; season with salt; butter a pan, pour in the mixture; bake in a quick oven about three quarters of an hour.

Plain Omelette

Beat four eggs very light. Have ready a pan of hot butter, pour the beaten eggs into it, and fry it till it is of a fine brown on the under side, then lap one half over the other, and serve it hot. Just before you lap it, sprinkle a little salt and pepper over the top. Chopped parsley or onion may be mixed with the egg before it is fried.

Buttered Eggs

Break four or five eggs carefully into separate cups; put two ounces of good butter into a bright tin dish, and put it into the oven. When the butter boils, lay in the eggs carefully, and over each sprinkle white pepper and salt very lightly; put them in the oven for five or six minutes. Serve in the dish they are cooked in.