Cheese Omelet

Butter the sides of a deep dish and cover with thin slices of rich cheese: lay over the cheese thin slices of well-buttered bread, first covering the cheese with a little red pepper and mustard; then another layer of cheese; beat the yolk of an egg in a cup of cream - milk will do - and pour over the dish, and put at once into the oven; bake till nicely brown. Serve hot, or it will be tough, hard, and worthless.

Omelet With Oysters

Allow one egg for each person, and beat separately very light; season; just before cooking add the oysters, which have been previously scalded in their own liquor.

Tomato Omelet

One quart of tomatoes, chopped finely (after the skin is removed), and put into a saucepan with two finely-chopped onions, a little butter, salt, and pepper, one cracker pounded finely; cover tight and let it simmer about an hour; beat five eggs to a froth; have your griddle hot; grease it well; stir your eggs into the tomato, beat together, and pour into the griddle; brown on one side, fold and brown on the other. To be served hot.

Bread Omelet

One cup of bread crumbs wet with a little milk, salt and pepper, let stand until soft, beat eight eggs light, heat the skillet, adding a large lump of butter, mix the bread and eggs, pour into the skillet, and after eggs harden divide in the middle.

Baked Omelet

1. Beat the yolks of six eggs, and add the whites of three eggs beaten very light; salt and pepper to taste; a tablespoonful of flour mixed in a cup of milk; pour into a well-buttered pan, and put into a hot oven; when thick pour over it the whites of three eggs beaten light, and brown. Serve immediately.

2. Set one-half pint of milk on the fire and stir in one-half cup of flour mixed with a little cold milk and salt; when scalding-hot, beat the yolks of six eggs and add them, stir in whites and set immediately in the oven; bake twenty minutes, and serve as soon as done.

Omelet

Beat the yolks and whites of eight eggs separately until light, then beat together; add a little salt and one tablespoonful of cream. Have in the omelet pan a piece of butter; when the butter is boiling-hot, pour in the omelet, and shake it until it begins to stiffen, and then let it brown. Fold double, and serve hot.

Apple Omelet

Eight large apples, four eggs, one cup of sugar, one tablespoonful of butter, nutmeg or cinnamon to taste. Stew the apples and mash fine, add butter and sugar; when cold, add the eggs, well beaten. Bake until brown, and eat while warm.

Oyster Omelet

Allow for every six large oysters or twelve small ones, one egg, remove the hard part, and mince the rest very fine; take the yolks of eight eggs and whites of four, beat till very light, then mix in the oysters, season, and beat all up thoroughly; put into a skillet a gill of butter, let it melt; when the butter boils, skim it, and turn in the omelet, stir until it stiffens, fry light brown; when the under side is brown, turn on to a hot platter. If wanted the upper side brown, hold a red-hot shovel over it.

Omelet Soufflee

Stir five tablespoonfuls of sifted flour into three pints of milk, strain through a sieve; add the yolks of eight eggs; beaten very light, and, just as it goes into the oven, the whites beaten stiff. Bake quickly.

French Omelet

One quart of milk, one pint of bread-crumbs, five eggs, one tablespoonful of flour, one onion chopped fine, chopped parsley, season with pepper and salt. Have butter melted in a spider; when the omelet is brown, turn it over. Double when served.

Omelet With Ham

Make a plain omelet, and just before turning one half over the other, sprinkle over it some finely-chopped ham. Garnish with small slices of ham. Jelly or marmalade may be added in the same manner.