One egg, one tablespoonful of caramel, one-fourth teaspoonful of vanilla, one-half teaspoonful of lemon juice, one teaspoonful of sugar. Put together and cook as above.
Caramel: One cup of sugar, one-fourth cup of water. Boil until amber colored, then add one cup of water, and cook until a thick syrup is made.
Make a plain omelet, and when ready to fold pour over it one-half cup of stewed tomato, thickened by cooking in it one teaspoonful of butter and two teaspoonfuls of flour to one-half cup of the tomato. Season with salt and pepper. -Serve hot on a warm plate.
Two eggs slightly beaten, two tablespoonfuls of water; put together same as plain omelet. After cooking, cover the top with chopped ham, fold, and serve.
One cup milk, four level tablespoonfuls of cornstarch. Cook together. Pour this, when cool, over the well-beaten yolks of four eggs. Stir into this four level tea-spoonfuls of bread crumbs, and four level teaspoonfuls of cheese. Fold in the four whites, which have been beaten stiff. Bake in a moderate oven fifteen minutes.
Cook together two level teaspoonfuls of cornstarch and one-half cup of milk. Cook until it ceases to taste raw, then season with salt and pepper. Break two eggs, and when the sauce is cooled sufficiently to not cook the eggs, stir the sauce and eggs together, but do not beat, except just enough to mix well. Rub the omelet pan well with dry salt to make smooth, then wipe the salt all out, and grease well. Pour the egg mixture into it, and set on range, and as it cooks lift from the bottom with a fork to let raw egg run down and keep top smooth. When cooked sufficiently, turn the side next the handle toward the opposite side, making a turnover of the omelet. See that it is loose on the bottom and sides. Take the omelet pan in the right hand and the plate in the left, and turn omelet on the plate. When the egg mixture is poured into the pan it should be not less than one-half inch thick. If flour is used instead of cornstarch take twice as much.
Mix four level teaspoonfuls of cornstarch in one-half pint of sweet milk. Cook, stirring constantly, until the milk thickens. Let cool until it will not cook the egg, then mix the cooked milk and starch with the yolks of three large eggs, well beaten. Beat the whites until perfectly lights and fold with the other. Cook in the same way as a light omelet.
Two teaspoonfuls of cornstarch, one-half cup milk, one large egg, white and yolk beaten separately. Put together, and cook as above.
To grease the omelet pan, put plenty of fat in the center of the pan to grease bottom and sides well, and cause it to cover the surface needing it by tipping the pan.
References: U. S. Dept. Agr., Office of Exp. Stations, Farmers' Bulletin No. 128, pp. 24-26; Chemistry of Cookery - Wil-liams - pp. 22-24; Minn. Bulletin No. 54, p. 77.