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Omelets

N making an omelet the pan must be dry, hot and smooth; the least roughness will cause the omelet to stick. To IN make sure of these necessities heat a bit of lard or suet in a clean pan, simmer for a few minutes, then remove it, and wipe the pan dry with a towel. A great many dishes can be made from the simple, plain omelet, not only for breakfast uses but also for desserts at dinner. Most of the additions are made to the omelet just before it is folded and while the top is moist and readily receives the different ingredients.

PLAIN OMELET (Baked) - For a family of five, allow five eggs. Beat the whites to a stiff froth on a large plate; place the yolks in a good-sized earthenware cake bowl, and beat them well, adding a spoonful of the beaten whites to make them more frothy. Turn the whites into the bowl containing the yolks, adding onehalf teaspoon of salt and a very little pepper, and mix all well together. Place a tablespoon of butter in a frying-pan, or an omelet pan, and when quite hot, so that the butter is commencing to brown, turn in the eggs. Do not keep them in this heat more than one minute; then set the pan on the top grate in a hot oven to finish the cooking. If the oven is at the right heat, the omelet should be done in five minutes. Take the pan out, slip a knife under the omelet to loosen it on all sides, fold one side upon the other, and send at once to the table.