r milk. Stir in a teaspoonful of flour,
dissolved in a little milk or water to thicken, if needed. Boil ten
minutes, and set aside until the omelet is ready.

Make a plain omelet the usual way, and just before doubling it, turn
the mushrooms over the centre and serve hot.

OYSTER OMELET.

Parboil a dozen oysters in their own liquor, skim them out and let
them cool; add them to the beaten eggs, either whole or minced. Cook
the same as a plain omelet.

Thicken the liquid with butter rolled in flour; season with salt,
cayenne pepper and a teaspoonful of chopped parsley. Chop up the
oysters and add to the sauce. Put a few spoonfuls in the centre of the
omelet before folding; when dished, pour the remainder of the sauce
around it.

FISH OMELET.

Make a plain omelet, and when ready to fold, spread over it fish
prepared as follows: Add to a cupful of any kind of cold fish, broken
fine, cream enough to moisten it, seasoned with a tablespoonful of
butter; then pepper and salt to taste. Warm together.

ONION OMELET.

Make a plain omelet, and when ready to turn spread over it a
teaspoonful each of chopped onion and minced parsley; then fold, or,
if preferred, mix the minces into the eggs before cooking.

JELLY OMELET.

Make a plain omelet, and just before folding together, spread with
some kind of jelly. Turn out on a warm platter. Dust it with powdered
sugar.

BREAD OMELET. No. 1.

Break four eggs into a basin and carefully remove the treadles; have
ready a tablespoonful of grated and sifted bread; soak it in either
milk, water, cream, white wine, gravy, lemon juice, brandy or rum,
according as the omelet is intended to be sweet or savory. Well beat
the eggs together with a little nutmeg, pepper and salt; add the
bread, and, beating constantly (or the omelet will be crumbly), get
ready a frying pan, buttered and made thoroughly hot; put in the
omelet; do it on one side only; turn it upon a dish, and fold it
double to prevent the steam from condensing. Stale sponge-cake, grated
biscuit, or pound cake, may replace the bread for a sweet omelet, when
pounded loaf sugar should be sifted over it, and the dish decorated
with lumps of currant jelly. This makes a nice dessert.

BREAD OMELET. No. 2.

Let one teacupful of milk come to a boil, pour it over one teacupful
of bread crumbs and let it stand a few minutes. Break six eggs into a
bowl, stir (not beat) till well mixed; then add the milk and bread,
sea