Omelette
Break six eggs in a pan, beat them well together, add half a gill of milk, pepper and salt to suit the taste, and a few sprigs of parsley chopped fine. Beat all well together. Have the cooking-pan hot enough to brown the butter. Put in half a tablespoonful of butter. Pour the mixture in the pan or skillet to cook. When sufficiently done, roll with a spoon and turn into the dish.--Miss E. P.
Omelette.
Boil one pint milk in a shallow vessel.
Beat up four eggs very light; add salt, pepper, and a little flour, making it of the consistency of paste. Put this into the boiling milk. Have a pan well buttered, into which turn the mixture, and set inside an oven to bake a light brown. Serve immediately.--Mrs. J. D.
Omelette. 6 eggs beaten very light. 2 ounces butter. Salt and pepper to the taste. Chopped parsley or celery.
Fry a light brown in a well buttered pan. Some minced ham or oysters improve the flavor.--Mrs. R.
Omelette. 4 eggs beaten separately. 3 tablespoonfuls cream. Salt and pepper to the taste. --Mrs. G. W. P.