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Cheese Omelet

Whisk two eggs thoroughly. Allow a pinch of salt, the same of pepper, half a tea-spoonful of finely-chopped parsley, and a tea-spoonful of grated Parmesan or Cheshire cheese to every two eggs. Mix completely. Put a piece of butter the size of an egg into the frying-pan. When it is hot, pour in the mixture, and stir it with a wooden spoon until it begins to set. Discontinue stirring, but shake the pan for a minute or so, then fold the omelet in two, and keep on shaking the pan, and, if it seems likely to stick, put a little piece of butter under it. When it is lightly browned, turn it on a hot dish. It must not be overdone. The inside ought to be quite juicy. If it is preferred, the cheese may be finely grated, and strewed over the omelet after it is cooked, instead of mixed with it before. Time to fry, ten minutes. Probable cost, 5d., with two eggs. Sufficient for one person.