PLAIN OMELET.

Beat six eggs, the yolks to a cream, the whites
to a stiff froth, add three tablespoonfuls of warm
milk to the yolks and then beat into the whites of
eggs. Put a small tablespoonful of butter in a
spider, when it is hot turn the eggs into it, stirring
gently all the time until the eggs are well set ; let it
brown, fold and turn out on a hot platter.

OMELET WITH CHEESE.

Follow the recipe for plain omelet; while it is
cooking stir in three tablespoonfuls of grated Parme-
san cheese and finish as above.

OMELET WITH MUSHROOMS.

Make an omelet as in preceding recipe. Have a
quarter of a pound of fresh mushrooms chopped fine
and cooked until tender in a little butter and their
own juice, seasoned with salt and pepper, and add
hot to the omelet just before folding it.

OMELET WITH TOMATOES.

A cup of tomatoes, the water drained from them,
cooked and seasoned with pepper and salt, a tea-
spoonful of onion juice, and one of green pepper
chopped very fine ; have it hot and add to the omelet
just b^ore folding it.

POACHED EGGS WITH TOMATO CATSUP.

Poach some eggs in boiling water, trim nicely
and place each egg on a round of toast buttered and
moistened with a little hot milk. Have ready a
white sauce, pour it over them and put on the top of
each egg a teaspoonful of tomato catsup; garnish
with parsley and serve.

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