124 SOME EGG RECIPES. 
When yolks and whites are together, too much 
beating is said to make the omelet watery; but 
the parts must be well mingled, not show as in 
scrambled eggs. 
The beating must be continued until the 
omelet is put in the pan, or the air which has 
been beaten in will escape. 
Some cooks use eggs alone, but the omelet 
will be more creamy if milk be used in the pro- 
portion of one tablespoonful to eachegg. Water, 
soup-stock or gravy may be substituted for the 
milk. 
As flour and cornstarch require more cooking 
than egg, they should not be used unless pre- 
viously cooked in the milk. Stale bread-crumbs 
where the starch has already been cooked is a 
better thickening if any be desired. . 
Authorities differ as to seasoning an omelet 
before or after cooking; some claim that salt 
makes it flabby if added before. 
