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Onion Omelet

Spread over a plain omelet, ready to turn, one teaspoon of chopped onion and one of minced parsley, mixed, or the green part of an onion finely chopped, fold and serve. Or the mixture may be stirred into the beaten egg.

OYSTER OMELET, No. 1-Heat eighteen oysters in their own liquor, skim them carefully, and stir in with them one tablespoon of butter rubbed to a cream with one tablespoon of flour. Season with salt and pepper, boil up once, and spread the oysters on the omelet before folding.

OYSTER OMELET, No. 2-Chop twelve or fifteen large oysters; mix one heaping teaspoon of flour in one-half gill of rich cream, add two tablespoons of melted butter, six well-beaten eggs, and pepper and salt to taste. Stir in the oysters, and cook and fold the same as an ordinary omelet.