126 SOME EGG RECIPES. 
Use only enough butter to keep from sticking. 
The albumen of the eggs begins to harden at 
once on the edges, and this part may be drawn 
to one side with a fork, or a knife may be run 
under the center, raising the cooked portion 
and giving the remainder a chance to run 
underneath. 
The pan should be gently shaken meantime 
to prevent the omelet from adhering anywhere. 
If necessary the top may be hardened by 
placing the pan in a hot oven for one minute. 
As soon as all is firm — in three to five minutes 
—roll over and over or spread with the cooked 
meat or vegetables, and slipping a knife under 
fold one side upon the other. Then turn upside 
down on a warm platter and serve immediately. 
Better the family wait for the omelet than 
the omelet wait for the family. 
Omelets may also be baked in a buttered pud- 
ding dish. ; 
To an omelet of two to four eggs, any of the 
following ingredients may be added, either be- 
