dy: SOME EGG RECIPES. 
It is told of Napoleon I., in Abbott’s History, 
that attempting to make an omelet he failed in 
the cooking and exclaimed: 
“JT have given myself credit for more exalted 
talents than I possess.” 
Sir Henry Thompson declares the omelet “ to 
be one of the most delicious and nutritious pro- 
ducts of culinary art, with the further merit that 
it can be more rapidly prepared than any other 
dish.” 
The name derived from the French words, 
eufs mélés —eggs mingled — shows the nation- 
ality of the dish. 
The omelet is a combination of eggs and 
milk, well seasoned and cooked in butter; to it 
may be added small quantities of meat, fish, 
vegetables, or fruit; of little value by them- 
selves, but which increase its substance and 
savoriness. 
These various materials which give special 
names to omelets are usually cooked separately, 
and are spread over or around the omelet after 
cooking, and just before serving. 
