in a frying pan and then, while
heating, place the three eggs in a bowl and add

One tablespoon of milk,
One tablespoon of water.

Beat with a fork to thoroughly mix and then, when the pan is smoking
hot, turn in the mixture. Then place where the omelet will cook very
slowly. Season and then turn and fold and roll, turning on a hot
platter.

SPANISH OMELET

Use the fluffy omelet recipe and then chop fine two medium-sized
tomatoes, drain free from the moisture and add one medium-sized onion
and four large olives, chopped fine. Place in a small pan with one
tablespoon of butter to heat. When hot spread over the omelet and then
fold and roll or place in a hot oven and bake.

FLUFFY OMELET

Separate the yolks and whites of three eggs. Place the yolks in a bowl
and add three tablespoons of milk. Beat to thoroughly mix and then
beat the whites until very stiff. Cut and fold the yolks into the
prepared whites and then turn into a pan and cook slowly. Fold and
roll and turn on a hot platter.

Fried eggs and omelets may be garnished with ham, bacon, parsley,
finely chopped; pimentos and green peppers.

To make variously flavored omelets, prepare the omelet as for plain
omelet and then just before the turning and rolling add the desired
flavoring. Then roll and fold the omelet and turn out on a hot dish.
Have the filling heated before spreading on the omelet. Left-over
vegetables and bits of meat may be used in this manner for attractive
dishes.

TIGER-EYE SANDWICHES

Use strictly fresh eggs for this. Separate the white and the yolk and
keep the yolk in the shell until ready for use. Add a pinch of salt
to the white and beat until very stiff. Pile in a pyramid on a square
slice of toast. Make a well in the centre of the white of egg and then
drop in the yolk. Dust over lightly with paprika and then bake for
seven minutes in a hot oven.

MEASUREMENTS

Many women are familiar with the importance of accurate measurements
in preparing foods. Others frequently complain of the troubles they
have with recipes, but what they actually need to know is that we no
longer live in the days of twenty-five cents a dozen for fresh eggs
and that the day of thirty cents per pound for creamery butter of
excellent quality is past.

Gone are the days of plenty when the extravagant cook was the best
cook. Banish all recipes that call for cups of butter.

From motives of real practical economy, we now use level measurem