Omelet

2 eggs ¼ teaspoon salt.

2 tablespoons hot water or hot milk 1 tablespoon butter.

Beat eggs well; add salt and milk. Melt butter in frying pan; add egg mixture; shake pan vigorously until egg begins to brown on under side; then let it stand until golden brown, on part of range where it will not burn. If moist on top, place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve.

Omelets may be varied in the following ways: -

Bacon Omelet

Bacon Omelet, by adding finely chopped cooked bacon before folding.

Cheese Omelet

Cheese Omelet, by adding grated cheese before folding.

Creamed Salt Fish Omelet

Creamed Salt Fish Omelet, by combining creamed salt fish and finely chopped red pepper, and adding to omelet before folding.

Kidney Omelet

Kidney Omelet,, by adding stewed kidneys, highly seasoned.

Mushroom Omelet

Mushroom Omelet,, by adding mushrooms.

And continuing through a multiplicity of combinations.

Foamy Omelet

Same ingredients as for first omelet, beating yolks and whites separately and combining ingredients in a way to produce a foamy appearance before pouring into omelet pan.

Creamy Omelet

4 eggs.

¼ teaspoon salt.

½ cup milk.

⅛ teaspoon pepper.

2 tablespoons flour 1 tablespoon butter.

Melt butter; add flour, milk, and yolks of eggs, beaten until lemon-colored and thick. Beat whites until stiff, cut, and fold into first mixture; add seasonings; pour into buttered pan, and cook as first omelet. Turn on to a hot platter; garnish with White Sauce, and parsley.

Note. - For a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet.

French Omelet

2 eggs.

2 tablespoons hot water.

¼ teaspoon salt few grains cayenne.

1 tablespoon butter.

Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added. Cook on cool portion of range, lifting mixture as for Scrambled Eggs. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve. Garnish with parsley.

German Omelet

2 eggs.

1 yolk.

¼ cup cream.

2 tablespoons flour.

Salt, pepper, nutmeg ¼ cup finely chopped chives 2 tablespoons butter 1 tablespoon finely chopped red pepper.

Mix eggs, flour, seasonings; add cream, and beat all five minutes. Melt butter, pour in egg mixture, and cook until delicately browned underneath. Turn, fold, and serve.

Spanish Omelet

Use receipt for French Omelet, and garnish with Spanish Sauce.

Spanish Sauce

Saute two tablespoons each of chopped onion, green pepper, a clove of garlic, in four tablespoons butter until yellow; add one cup of tomato.

Season with salt, pepper and cayenne, and cook until thick. One half cup mushrooms sauted with onions is an improvement.