SOME EGG RECIPES. 195 
A speck of salt and pepper may be safely 
used at first and more added later. 
Beat the eggs, add the milk — if the whites 
are beaten separately, fold lightly into yolks and 
milk — salt and pepper, and pour at once into 
the pan in which is one teaspoonful of hot 
butter. 
Cooked in a large, cold pan over a slow fire 
a leathery mass results, unworthy the name of 
omelet. 
A clear fire, a smooth pan, clean, dry and hot, 
are essential. To insure perfect smoothness 
some cooks recommend heating a little fat in 
the pan, then pouring it out and wiping the pan 
dry before putting in the butter for the omelet. 
Others say never use an omelet pan for anything 
else. . 
Special pans are manufactured for this pur- 
pose, but any small, smooth pan will do. 
If a large pan must be used it should be so 
tipped and held that the omelet may cook upon 
one side instead of spreading thinly over the 
whole pan. 
