To make an omelet for breakfast or luncheon for two persons, take three
eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the
yolks of the eggs, the milk and salt to a light foam with an egg whip.
Slowly add the yolk mixture to the whites of the eggs, which should be
beaten to a stiff froth in a big bowl. After the yolks and milk are well
whipped through the whites, beat the whole together for a few minutes
with the egg-beater.

In an omelet pan or a large frying-pan put a tablespoon of good butter.
When the butter is bubbling hot, pour in the omelet mixture. Stir it
lightly for the first minute with a broad-bladed knife, then stop
stirring it; and, as the mixture begins to stiffen around the edge, fold
the omelet toward the centre with the knife. As soon as it is properly
folded, turn it over on a hot platter. Decorate with sprigs of parsley
and serve.

SWEET OMELET

Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour
with a little of the milk, then add the rest of the milk and the yolks
of the eggs. Beat the whites of the eggs to a stiff froth and pour into
the flour, milk and yolks. Put a piece of butter into a spider and let
it get hot, but not so hot that the butter will burn. Then pour the
mixture in and put in a moderate oven to bake in the spider. It takes
about ten minutes to bake. Then slip a knife under it and loosen it and
slip off on a large plate. Sift powdered sugar on top and serve with a
slice of lemon.

SWEET OMELET FOR ONE

One egg, beat white separately, two tablespoons of cold sweet milk, a
pinch of salt. Brown on both sides or roll, spread with compote or
sprinkle powdered sugar thickly over it. Serve at once.

SPANISH OMELET

In a chopping bowl place two nice large ripe tomatoes, first peeling
them; one large or two medium-sized white Texas onions, two sprigs of
parsley, and one large green-bell pepper, first removing most of its
seeds.

Chop these ingredients well together quite fine, turn them into a
saucepan and let them cook over rather a brisk heat until quite soft.
Put no water in this mixture. Add a tablespoon of olive oil or of butter
before it begins to cook and season well with salt and red pepper.

Make the omelet the same as the plain one, but use water instead of milk
in mixing it, and only use two tablespoons of water for the six eggs
required.

After the eggs are sufficiently beaten, mixed, and in the pan over the
fire, and