d chicken,
lamb, veal or any tender, roasted meat; or with bread soaked in milk
and any salad, as parsley, onion, celery, the bread being half of the
whole; or with grated cheese, a little olive oil, drawn butter,
flavored. Fill the cavity in the egg with either of these mixtures, or
any similar preparation. Press the halves together, roll twice in
beaten egg and bread crumbs, and dip into boiling lard. When the color
rises delicately, drain them and they are ready for use.

OMELETS.

In making an omelet, care should be taken that the omelet pan is hot
and dry. To insure this, put a small quantity of lard or suet into a
clean frying pan, let it simmer a few minutes, then remove it; wipe
the pan dry with a towel, and then put in a tablespoonful of butter.
The smoothness of the pan is most essential, as the least particle of
roughness will cause the omelet to stick. As a general rule, a small
omelet can be made more successfully than a large one, it being much
better to make two small ones of four eggs each, than to try double
the number of eggs in one omelet and fail. Allow one egg to a person
in making an omelet and one tablespoonful of milk; this makes an
omelet more puffy and tender than one made without milk. Many prefer
them without milk.

Omelets are called by the name of what is added to give them flavor,
as minced ham, salmon, onions, oysters, etc., beaten up in the eggs in
due quantity, which gives as many different kind of omelets.

They are also served over many kinds of thick sauces or purees, such
as tomato, spinach, endive, lettuce, celery, etc.

If vegetables are to be added, they should be already cooked, seasoned
and hot; place in the centre of the omelet, just before turning; so
with mushroom, shrimps, or any cooked ingredients. All omelets should
be served the moment they are done, as they harden by standing, and
care taken that they do not _cook too much_.

Sweet omelets are generally used for breakfast or plain desserts.

PLAIN OMELET.

Put a smooth, clean, iron frying pan on the fire to heat; meanwhile,
beat four eggs very light, the whites to a stiff froth and the yolks
to a thick batter. Add to the yolks four tablespoonfuls of milk,
pepper and salt; and, lastly, stir in the whites lightly. Put a piece
of butter nearly half the size of an egg into the heated pan; turn it
so that it will moisten the entire bottom, taking care that it does
not scorch. Just as it begins to boil, pour in