Around-the-world cook book

The omelette, like the pie, can be made of anything which ''takes kindly to flavoring." Eggs may be combined with good results with fish, meat, vegetables, cheese, etc., and the variety of sweet omelettes is endless. Sugar, jam or any kind of preserves, or fruits, and also rum, can be used in combination to make very tasteful omelettes. A simple method of making an omelette is to break four eggs into a bowl, season with salt and pepper, and beat lightly until well broken. Place on a fire, which while glowing is yet not too fierce, the omelette pan, and dissolve in it 2 level tablespoons of butter — you should always allow half a tablespoon of butter for each additional egg you may use. Let the butter froth up well, or, as the cooks say, ''fritter in the pan.'* When you pour in the egg mixture let it cook for a few seconds — not minutes — until a film of cooked egg has formed in the bottom of the pan. Then with a flexible knife lift the edge of the omelette, and if a puff of steam escapes at this point, near the knife, tilt the pan, so as to let as much of the egg as is still liquid run under the omelette, repeating this process until there is no liquid left. Loosen the omelette on all sides, fold it over, slide it from the pan onto a platter, and serve at once. The above is for a simple omelette. Any omelettes requiring seasoning should have the seasoning mixed with the eggs before they are placed in the omelette pan ; and in case of a sweet omelette, in which there is a sauce, filling, or fruit, this EGGS AROUND THE WORLD COOK BOOK should be placed in the center of the omelette, just before it is folded over, and the outside of the omelette dusted with sugar. The following is a partial list of materials which are suitable for combination with eggs, for making omelettes : Fish (cold boiled), ham, chicken, veal, oysters, shrimps, onions, lamb, etc., tomatoes, green beans, peas, mushrooms, cheese, etc., etc. With sweet omelettes : Jams, preserves of any kind, fruits, and rum. The same combinations may be used with eggs for a scramble, but while the same results may be obtained as regards flavor, the omelette is more attractive, and seems more inviting. However, eggs scrambled with meats or vegetables may be served on toast, and thus make a more finished dish. OYSTER OMELETTE Oysters, stewed and chopped fine, 12, Eggs, 6, Butter, 3 tablespoons, Milk, 1 cup, Salt and pepper. Chop the oysters fine ; beat the yolks and whites of the eggs separately. Heat the butter while mixing the omelette. Stir the milk into a deep dish with the beaten yolks of the eggs. Season with salt and pepper, and next add the chopped oysters, beating hard as you gradually add them. Pour in the melted butter, and lastly stir in the whites lightly. Melt some more butter in a skillet, pour the omelette mixture into it, and leave over the fire until the omelette is set. Fold it over, place on a dish, and serve hot. OMELETTE AUX HARICOTS Cooked string beans, 2 tablespoons, Eggs, well beaten, 4, Grated Parmesan cheese, 2 tablespoons, Melted butter, 2 tablespoons. Salt and pepper. Cut the beans fine, and stir them into the eggs which have been well beaten together; then add the cheese, and season with pepper and salt to taste.