TO MAKE OMELETS

To make an omelet, beat the yolks until thick and creamy, then add the milk, the salt, pepper, and flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as it can be without scorching the butter, put in a table- spoon of butter and pour in the omelet, which should at once begin to bubble and rise in flakes. Slip under it a thin, broad- bladed knife, and every now and then raise it up to prevent burning. As soon as the under side is hard enough to hold together, and the eggs begin to "set," fold over, shake the skillet so as to entirely free the omelet, carefully slide it on a hot platter, and serve at once. It should be cooked in from three to five minutes. To bake an omelet; place in the frying- pan on top of stove until it begins to "set"' in the middle, then place in a rather hot oven ; when slightly browned, fold if you like, or turn a hot dish on top of the pan, upset the lat- ter with a quick motion, and so dish the omelet with the under side uppermost. It should be baked in from five to ten min- utes. Where a large quantity of eggs are used, instead of making into one large omelet, divide and make several, send- ing each to the table as soon as done. Ham, chicken, and all kinds of meat omelets, are made b}T chopping the meat fine and placing between the folds before dishing.

For a plain, easily-made omelet, take three table-spoons milk and a pinch of salt for each egg; beat the eggs lightly for three or four minutes, then pour them into a hot pan in which a piece of butter the size of a walnut has just been melted, cook three or four minutes, fold over and serve at once. Some scald a little parsley, pour off the water, chop it, aud mix with the omelet just before pouring into the pan.