son with pepper and salt, mix all well together and turn into a hot
frying pan, containing a large spoonful of butter boiling hot. Fry the
omelet slowly, and when brown on the bottom cut in squares and turn
again, fry to a delicate brown and serve hot.

Cracker omelet may be made by substituting three or four rolled
crackers in place of bread.

BAKED OMELET.

Beat the whites and yolks of four or six eggs separately; add to the
yolks a small cup of milk, a tablespoonful of flour or cornstarch, a
teaspoonful of baking powder, one-half teaspoonful of salt, and,
lastly, the stiff-beaten whites. Bake in a well-buttered pie-tin or
plate about half an hour in a steady oven. It should be served the
moment it is taken from the oven, as it is liable to fall.

OMELET SOUFFLE.

Break six eggs into separate cups; beat four of the yolks, mix with
them one teaspoonful of flour, three tablespoonfuls of powdered sugar,
very little salt. Flavor with extract lemon or any other of the
flavors that may be preferred. Whisk the whites of six eggs to a firm
froth; mix them lightly with the yolks; pour the mixture into a
greased pan or dish; bake in a quick oven. When well-risen and lightly
browned on the top, it is done; roll out in warm dish, sift pulverized
sugar over, and send to table.

RUM OMELET.

Put a small quantity of lard into the pan; let it simmer a few minutes
and remove it; wipe the pan dry with a towel, and put in a little
fresh lard in which the omelet may be fried. Care should be taken that
the lard does not burn, which would spoil the color of the omelet.
Break three eggs separately; put them into a bowl and whisk them
thoroughly with a fork. The longer they are beaten, the lighter will
the omelet be. Beat up a teaspoonful of milk with the eggs and
continue to beat until the last moment before pouring into the pan,
which should be over a hot fire. As soon as the omelet sets, remove
the pan from the hottest part of the fire. Slip a knife under it to
prevent sticking to the pan. When the centre is almost firm, slant the
pan, work the omelet in shape to fold easily find neatly, and when
slightly browned, hold a platter against the edge of the pan and
deftly turn it out on to the hot dish. Dust a liberal quantity of
powdered sugar over it, and singe the sugar into neat stripes with a
hot iron rod, heated in the coals; pour a glass of warm Jamaica rum
around it, and when it is placed on the table set fire to the rum