Omelet (Baked)

Boil a pint of milk. Melt in it a teaspoonful of butter, and one of salt, and stir in a tablespoonful of flour rubbed smooth in cold milk. Pour this upon seven or eight eggs which have been beaten for two or three minutes, and stir very fast till well mixed. Then pour the omelet into a hot dish, buttered, that will hold a quart, and bake about twenty minutes, in a quick oven, until it has risen up very high, and is of a rich brown color. Send it directly to the table from the oven. Make half the quantity for a small family. This is sufficient for seven or eight persons.

Omelets (Pried)

Allow a tablespoonful of milk for every egg, a bit of butter large as a nut, melted, a pinch of salt. Fry on a griddle hot enough for cakes, buttered to prevent sticking. Drop them on the griddle like large cakes. When they begin to set, turn up the edge, and, as they brown, fold them over and over; then let them lie a moment more. Some like the addition of boiled ham chopped fine. Have ready a hot covered dish, and send them to the table hot as possible.

Oyster Omelet

Chop fine twelve large oysters. Beat well six eggs, and add a spoonful of flour, rubbed smooth in milk, salt, pepper, and a bit of butter melted. Fry in one omelet, and serve hot.

A Fried Omelet

Take four or five eggs, and allow one spoonful of milk for every egg. Beat them two minutes; then add the milk, and a teaspoonful of salt. Have the spider, or omelet-pan, hot, but not enough so to burn. Melt in it a piece of butter size of a large walnut, and pour in the batter. When it thickens, and looks brown under the edges, fold it over gradually with a broad knife, and slip the omelet from the spider upon a very hot small platter. It must be eaten immediately.

It makes the omelet very handsome to separate two or three of the whites, beat them stiff, and lay upon the batter as it begins to heat; then fold the batter over, as directed, after the whites are cooked.

Omelette Souffle

Cut to a stiff froth the whites of eight eggs, with four tablespoonfuls of sugar. Have ready the yolks of the eggs, which have been beaten for five minutes. Mix the whites and yolks together; add two tablespoonfuls of flour rubbed smooth in milk or cream. Flavor with essence of lemon or vanilla. Bake about fifteen minutes. Serve immediately.

Tomato Omelet

Peel and chop fine four medium-sized ripe tomatoes. Rub two spoonfuls of flour into a small piece of butter, and mix with the tomatoes. Add a little pepper and salt. Beat six eggs a few minutes, and stir into the tomatoes; then fry like other omelets.

Puff Omelet

Heat a cup of milk; add salt, and a bit of butter. Have ready, beaten together, the yolks of six eggs, with the whites of three; and stir into the milk. Pour this into a hot dish, buttered. Add the whites of the other three eggs, beaten stiff. Bake ten or fifteen minutes. If the top becomes sufficiently brown while the mixture underneath is yet soft, set the dish upon the top of your stove for a few minutes, until done, which may be ascertained by inserting a knife.