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Omelet with Tomato Sauce

Four eggs, four tablespoons cold water, two tablespoons butter and one of flour, salt and paprika to taste. Beat eggs thoroughly-yolks until thick and lemon colored, whites until stiff and dry.

To the beaten yolks add flour and seasoning, then the water; lastly fold in the whites, taking care not to beat, as that will make the omelet tough. Have the butter hot, but not browned, in an omelet pan, pour in the mixture, with a spatula lift gently from the center until it is set, then place the pan in a moderate oven a few minutes to slightly brown the top. While this is being done, make sauce by blending together the butter and flour, adding the cup of strained tomato, onion juice and seasoning. Cook until the mixture thickens. If eggs are perfectly fresh and well beaten, the omelet may be too thick to fold. If so, slip off on to hot chop plate, and pour the sauce around it. If not, fold over gently, garnish with the sauce and serve at once on hot plates. If the tomato sauce is not liked, sprinkle and garnish with chopped parsley, with minced ham, or jelly, as preferred. When carefully made this is one of the daintiest of breakfast dishes. - Mary Moody Pugh, Omaha.