TO MAKE A PLAIN OMELET.

Put the other 2 oz. of butter into a frying-pan, make it quite hot, and, as soon as it begins to bubble, whisk the eggs, &c. very briskly for a minute or two, and pour them into the pan; stir the omelet with a spoon one way until the mixture thickens and becomes firm, and when the whole is set, fold the edges over, so that the omelet assumes an oval form; and when it is nicely brown on one side, and quite firm, it is done.

In making an omelet, be particularly careful that it is not too thin, and, to avoid this, do not make it in too large a frying-pan, as the mixture would then spread too much, and taste of the outside.

Omelets are sometimes served with gravy; but this should never be poured over them, but served in a tureen, as the liquid causes the omelet to become heavy and flat, instead of eating light and soft.

HAM OMELET (A delicious Breakfast Dish.) 1457.

Do not add any salt to the batter, as the ham is usually sufficiently salt to impart a flavour to the omelet.

When the eggs are set, fold the edges over, so that the omelet assumes an oval form, and be careful that it is not too much done: to brown the top, hold the pan before the fire for a minute or two, or use a salamander until the desired colour is obtained, but never turn an omelet in the pan.

Slip it carefully on to a very hot dish, or, what is a much safer method, put a dish on the omelet, and turn the pan quickly over.

TO MAKE A PLAIN SWEET OMELET.

Make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble, pour in the eggs, &c. Keep stirring them until they begin to set; then turn the edges of the omelet over, to make it an oval shape, and finish cooking it.

Make the omelet by recipe No. 1459, only instead of doubling it over, leave it flat in the pan.

When quite firm, and nicely brown on one side, turn it carefully on to a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly.

As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well buttered.

A simple sweet omelet can be made by the same process, substituting sugar or preserve for the chopped herbs.

Beat up 12 eggs (the fresher the better); throw up the sauté of roe and tunny, stirring it so as to mix all well together; then make your omelet in the usual manner, endeavouring to turn it out long, thick, and soft.

The omelet of A. MacLeish.

"Then you shall have themor an omelet garnished with bacon.

Take four good-sized tomatoes, cut them up, add chopped parsley, scallions or leeks cut in small pieces, a little celery, salt and pepper to taste and four eggs well-beaten; mix all these ingredients very well with the boned fish, form in omelet shape.

Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve.

Give them a nice omelet form, brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve.

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Sweet Omelet Sweet Omelet for One To Keep Egg Yolks To Preserve Eggs Tomato with Egg White Sauce Omelet CHEESE Cheese Balls, No. 1 Cheese Balls, No. 2 Cheese Bread Cheese Fondue Cheese Omelet Cheese Soufflé Cheese and Sweet Green Peppers Cheese Timbals for Twelve People Cottage Cheese (Pot Cheese) Crackers and Cheese Delicious Cream Cheese, A Golden Buck Green Corn, Tomatoes and Cheese Koch Kaese (Boiled Cheese)

Sweet Omelet Sweet Omelet for One To Keep Egg Yolks To Preserve Eggs Tomato with Egg White Sauce Omelet CHEESE Cheese Balls, No. 1 Cheese Balls, No. 2 Cheese Bread Cheese Fondue Cheese Omelet Cheese Soufflé Cheese and Sweet Green Peppers Cheese Timbals for Twelve People Cottage Cheese (Pot Cheese) Crackers and Cheese Delicious Cream Cheese, A Golden Buck Green Corn, Tomatoes and Cheese Koch Kaese (Boiled Cheese)