130 SOME EGG RECIPES. 
Macaroni. — Into the raw omelet stir two 
tablespoonfuls of cooked macaroni; bake or fry 
as usual. 
Macedoine.—In the ordinary omelet fold a 
mixture of carrot, peas, beans, beets or turnips 
cut small, cooked, seasoned and warmed in but- 
ter or cream sauce. 
Onion. — Use a pan in which an onion has 
been fried. If more flavor is wanted garnish 
with the fried onion. 
Oyster. — Add chopped or whole oysters to 
the omelet before it is cooked, or parboil and 
drain them and add just before folding. 
Parsley. — Put one tablespoonful of chopped 
parsley in before cooking. 
Peach.— Rub three ripe peaches through a 
sieve, sweeten, add the yolks of three eggs, then 
the stiff whites and bake. 
Peas. — Use green peas as a garnish around 
the omelet. 
