Spanish Omelet

Yolks of 2 eggs, 2 tablespoons water, 2 teaspoons Henkel's flour; season with salt and pepper. Fold the beaten whites in the above and turn into a warm, buttered pan. Cook, covered, over a moderate fire. When bottom is lightly browned, pour sauce on top and turn. Place on platter, pouring remainder of sauce around it.

Sauce.

One tablespoon butter, 2 teaspoons Henkel's flour, 1 cup of tomatoes, 2 tablespoons chopped pimentoes. A cup of green peas makes it very attractive looking, though not necessary. Mrs. Henry F. Brown.

Baked Omelet

Melt 1 level tablespoon of butter; stir in 1 level tablespoon flour; pour in 1/2 cup milk, add pinch of salt and cook until thick. While this is cooking, beat yolks and whites of 5 eggs separately. Beat yolks thoroughly into the white sauce, fold in whites lightly; put in greased pan and bake in moderate oven. Mrs. A. L. Cowan.