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Little Omelets

The following is an excellent method of making an omelet when the family come irregularly to breakfast, as the mixture will be perfectly satisfactory after it has stood for some time, provided it is again beaten thoroughly just before frying: Six eggs; one-half teaspoon of salt; one-fourth teaspoon of pepper; one cup of milk. Beat the eggs until light and foaming, and add the other ingredients. Fry a spoonful at a time in a hot frying-pan or on a pancake griddle that has been well buttered. Roll each omelet quickly, when done, like a French pancake, and serve.