the eggs. Hold the
frying pan handle in your left hand, and, as the eggs whiten,
carefully, with a spoon, draw up lightly from the bottom, letting the
raw part run out on the pan, till all be equally cooked; shake with
your left hand, till the omelet be free from the pan, then turn with a
spoon one half of the omelet over the other; let it remain a moment,
but continue shaking, lest it adhere; toss to a warm platter held in
the right hand, or lift with a flat, broad shovel; the omelet will be
firm around the edge, but creamy and light inside.

MEAT OR FISH OMELETS.

Take cold meat, fish, game or poultry of any kind; remove all skin,
sinew, etc., and either cut it small or pound it to a paste in a
mortar, together with a proper proportion of spices and salt; then
either toss it in a buttered frying pan over a clear fire till it
begins to brown and pour beaten eggs upon it, or beat it up with the
eggs, or spread it upon them after they have begun to set in the pan.
In any case serve hot, with or without a sauce, but garnish with crisp
herbs in branches, pickles, or sliced lemon. The right proportion is
one tablespoonful of meat to four eggs. A little milk, gravy, water,
or white wine, may be advantageously added to the eggs while they are
being beaten.

Potted meats make admirable omelets in the above manner.

VEGETABLE OMELET.

Make a puree by mashing up ready-dressed vegetables, together with a
little milk, cream or gravy and some seasoning. The most suitable
vegetables are cucumbers, artichokes, onions, sorrel, green peas,
tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or
turnips. Prepare some eggs by beating them very light. Pour them into
a nice hot frying pan, containing a spoonful of butter; spread the
puree upon the upper side; and when perfectly hot, turn or fold the
omelet together and serve. Or cold vegetables may be merely chopped
small, then tossed in a little butter, and some beaten and seasoned
eggs poured over.

OMELET OF HERBS.

Parsley, thyme and sweet marjoram mixed gives the famous _omelette aux
fines herbes_ so popular at every wayside inn in the most remote
corner of sunny France. An omelet "jardiniere" is two tablespoonfuls
of mixed parsley, onion, chives, shallots and a few leaves each of
sorrel and chevril, minced fine and stirred into the beaten eggs
before cooking. It will take a little more butter to fry it than a
plain one.

CHEESE OMELET.

Beat up three