Foundation Puffy Omelet

4 eggs, separated.

4 tablespoons water or milk.

1/4 teaspoon salt.

2 tablespoons shortening.

Beat egg whites until stiff"; yolks until creamy; add liquid and salt to yolks, mix well; combine mixtures, folding carefully together. Melt fat in a warm frying pan and when medium hot, pour in omelet. Cook until brown on the under side, then finish cooking in a medium hot oven or in the broiler until firm in the center. Cut across the center about halfway through, fold and turn onto a serving dish.

Cheese Omelet

2 tablespoons butter or substitute. 2 tablespoons flour. 1 cup cold milk.

1/2 cup grated or diced cheese-1/4 teaspoon salt. 4-egg puffy omelet.

Melt shortening, add flour, mix well, then cook until frothy and add milk. Cook, stirring constantly, until mixture begins to thicken, then add cheese and salt. Stir until cheese is melted, having a low fire. Set over hot water to keep warm until omelet is ready. Before folding omelet add a tablespoonful or two of the cheese mixture, then fold and turn on a heated platter and pour remaining sauce around the omelet. Additional seasonings may be added such as mustard, Worcestershire sauce or paprika.

Asparagus Tip Omelet

2 tablespoons butter or substitute. 2 tablespoons flour. 1 cup cold milk.

1/4 teaspoon salt.

About 2 cups asparagus tips.

4-egg puffy omelet.

Melt butter, add flour, stir until well blended, cook until frothy, add milk and cook, stirring constantly, until creamy; add salt and asparagus tips. Before folding the omelet add some of the mixture, then fold and turn on a heated platter and pour remaining mixture around the omelet. Other cooked vegetables such as peas, etc., may be used in place of asparagus tips.

Italian Omelet

2 cups thick tomato puree. 1/2 teaspoon salt. 6 olives cut fine.

1 tablespoon onion juice. 1/2 cup grated cheese. 4-egg puffy omelet.

Heat tomato puree, add salt, olives and onion juice. Pour mixture around the omelet and sprinkle over with grated cheese.

Oyster Omelet No. 1

3 tablespoons butter or substitute. 3 tablespoons flour. 1 1/2 cups cold milk.

Or use half milk and half oyster liquor.

1/3 teaspoon salt.

Paprika

1 cup oysters.

4 egg puffy omelet.

Melt butter, add flour, mix until smooth, then cook until frothy and add milk; cook, stirring constantly, until creamy; season and add oysters. Before folding omelet, add part of the creamed oyster mixture, then fold, turn onto a serving plate and pour remaining mixture around the omelet. Shrimps, crab or diced lobster may be used in the same manner.

Oyster Omelet No. 2

Use the 4-egg puffy omelet foundation.

Add half a cup of chopped oysters to the beaten egg yolks, adding 4 tablespoons of the oyster juice and season. Fold in the well-beaten egg whites and cook as for puffy omelet.