128 SOME EGG RECIPES. 
Cheese. — Parmesan or Gruyére are best; any 
dry cheese may be grated or chopped and one 
to three tablespoonfuls added to the omelet be- 
fore or after cooking. 
Chicken. — May be chopped or cut in small 
pieces. 
Clams. — Should be chopped. 
Corn. —Sweet corn pulp or canned corn 
chopped fine, can be added before cooking the 
omelet. 
Creamy Omelet. — Cook together one tea- 
spoonful each of flour or butter, gradually add 
one half cup of milk, and when partly cool add 
beaten yolks of two eggs, seasoning, and then the 
stiff whites. Fry or bake. 
Fish. — One half cup of minced fish, salt or 
fresh; warm in milk or cream sauce; serve 
around the omelet. 
Garlic. — Rub the frying pan with the garlic 
before putting in the omelet. 
