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Creamy Omelet

teaspoon pepper 2 tablespoons flour 1 tablespoon butter Melt butter; add flour, milk, and yolks of eggs, beaten until lemon-colored and thick. Beat whites until stiff, cut, and fold into first mixture; add seasonings; pour into buttered pan, and cook as first omelet. Turn on to a hot platter; garnish with white sauce, and parsley.

NOTE. - For a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet: 6 slices butter toast 6 hard-cooked eggs 2 cups white sauce