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Bread Omelet

Prepare one tablespoon of grated and sifted bread and soak it in milk, water, cream, white wine, gravy, lemon juice, brandy or rum, according to whether the omelet is to be sweet or savory. Thoroughly beat together four eggs with a little pepper and salt; now add the bread and beat constantly (or the omelet will be crumbly) until the frying-pan is buttered and made thoroughly hot; pour in the omelet, cook till set; turn it on a dish, fold double and serve. For a sweet omelet stale sponge cake, grated biscuit or pound cake may be used in place of bread and lumps of currant jelly should decorate it. Sift granulated sugar over it when served.