6 eggs beaten separately,

1 cup of milk,

1 tablespoon of butter.

Mix milk, yolks, butter, salt, and pepper, and add the whites last. Pour into a hot pan which has been well buttered, and cook quickly on top of oven. When it begins to thicken, put inside the oven and brown. Cut in half and roll and serve hot at once. All omelets should be served immediately.

Marcellus's Omelet

4 eggs beaten separately,

1 cup of bread-crumbs,

1 teaspoon butter, salt and pepper to taste,

1 cup of milk.

Add the milk to the yolks, also the crumbs and other ingredients. Beat the whites in last. Have the skillet moderately hot, pour in and cook till it settles. Then bake in oven till a rich brown. Double the omelet and serve at once.

Omelet, Spanish Style

Fry a little garlic in sweet oil, in a tin or porcelain pan, having previously chopped it very fine; when the garlic is done, add some sliced tomatoes, sliced mushrooms, and smoked beef tongue; season well. Make a plain omelet; fry it in sweet oil and put the garlic, tomatoes, mushrooms, and tongue inside; cool and serve with a little tomato sauce.

Very Fine Omelet

4 eggs,

1 cup of milk,

1 tablespoon butter,

1 1/2 tablespoons of grated ham,

1 tablespoon of chopped parsley,

1 tablespoon of flour.

Boil the milk and make a paste of the flour by adding a little milk and put into the boiling milk. Add salt, pepper, and butter, and set aside to cool. Beat the eggs separately and add the yolks, parsley, and ham to the milk. Add the whites last. Bake till a rich brown and serve at once.