BEST FOODS METHODS OF PREPARING. 137 



but not to burn the omelet. Pour in the eggs and cream, 

 and when the mixture has thickened, but not hardened, 

 fold one-half over the other with a broad-bladed knife, 

 slip it upon a warm platter, and serve. Omelets should 

 not be made until the meal is nearly ready, as they are apt 

 to become tough and leathery if kept waiting too long. 



Ham Omelet. Have ready a cupful of chopped boiled 

 ham. Beat together six eggs and six tablespoonfuls of 

 milk ; pour half into the pan, and sprinkle over it the 

 chopped ham. When the eggs are partly thickened, 

 pour in the remaining portion, and set it in the oven to 

 brown on the top. Slip it upon a round platter without 

 folding, and place a few sprigs of parsley, if they are to 

 be had, around the edges. 



Vegetable Omelet. Chop an onion finely together with 

 two crisp heads of lettuce ; season with salt and pepper, 

 and stir in six eggs and three tablespoonfuls of cream. 

 Bake the same as Cream Omelet. 



Cheese Omelet. Beat six eggs, half a cupful of grated 

 cheese, and six tablespoonfuls of milk together, and bake 

 rather slowly. 



Sweet Omelet. This is a specially good edible for the 

 supper table. For each person, take one egg, two tea- 

 spoonfuls of white sugar, and one teaspoonful of flour. 

 Flavor the omelet with either extract of orange, vanilla, 

 or nutmeg. Beat the yolks, sugar, and flour together, 

 reserving the whites to be added last. Have the omelet- 

 pan at proper heat, and well buttered. Beat the whites 

 to a froth, stir all lightly and quickly together, and pour 

 it into the pan. When nearly done, set the pan carefully 

 into the oven to brown. Then slip the omelet upon a 

 plate covered with a napkin, spread over it some rasp- 

 berry jam, or nice preserved fruit of some sort, fold one 

 half over the other, cover with another napkin, and ring 

 the tea-bell ! This recipe has a fussy sound, but the 



