Slip or turn upon a hot dish, put a hot cover over it and send it instantly to the table. If omelette must stand after cooked, put the platter on which it 'has been placed over a pot of boiling water to keep the omelettes warm. Do not leave in pan. — 'Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — 6 well-^beaten eggs (yolks and whites beat- en separately). Add a tablespoon of milk for each egg. Season with pepper and a very little salt (as salt is liable to make ome- lette flat). Add a little chopped onion. Fold whites and yolks of eggs together, then all milk. Have pan good and warm. Put in enough butter to nicely grease pan. Pour in part of the mix- ture, and when golden brown on under side, roll, let stand for a minutes or two to let center cook. — Naomi T. Compton, Kenil- worth, 111. COOK COUNTY COOK BOOK 39 VARIATION II. — Make a batter of 3 eggs, 1 cup milk or white stock and 2 tablespoons of flour; beat it well and add 5^ cup of grated ham. Fry in nice fat or drippings of roasted ham. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. ALMOND OMELETTE.— Beat yolks of desired number of eggs until thick and lemon colored, add salt and pepper, and cut and fold in whites of eggs beaten until stiff and dry. Put }i table- spoon of butter in a hot omelette pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as plain omelette✪ Plain Omelette. This may be made a sweet omelette by adding caramel and vanilla to the 'beaten yolks and pouring the following sauce around it on the platter. It is then called Caramel Almond Omelette. CARAMEL SAUCE. — Pour 1 cup of sugar in omelette pan, and stir constantly over hot part of range until melted to a bright brown syrup. Add ^ cup of hot water, ✪ Caramel Sauce and let simmer 10 min- utes.— Mrs. C. Maybee, Mayfair, 111. APPLE OMELETTE.— Pare and core 6 or 8 large cooking apples, stew in preserving pan till quite soft. Mash, add 1 cup sugar, an oz. of butter, and season with cinnamon. Let apples cool, put in 'beaten yolks of 4 eggs✪ Apple Omelette and stir well together. Beat the whites to a stiff froth, add to the mixture, pour all into a low pudding basin, and put into hot oven to brown. A nice accom- paniment to roast pork or boiled spare rib. — Mrs. Chas. C. Clark, Wheeling, 111. ASPARAGUS OMELETTE.— Boil in salted water until cooked 8 or 10 stalks of asparagus✪ Asparagus Omelette. Cut the green part into small pieces. Make plain omelette in the usual way, mixing the aspara- gus in with the beaten egg before pouring into the pan, or placing them while hot on the omelette before folding it. — Mrs. D. C. Miller, Des Plaines, 111. BAKED OMELETTE.— Have the oven hot. Put 2 table- spoons bacon or ham drippings or butter into a medium sized cast-iron frying pan, and place where it will get hot without burn- ing. Beat 4 eggs without separating until very light; add salt and pepper to taste. Run the dripping around the pan to grease 40 EGGS the bottom and sides. Turn J/2 cup milk into the eggs, ✪ Baked Omelette carry the bowl to the hot pan. Place immediately in the oven and bake until set in the center. Run a knife around the edge, stand the pan vertically at the edge of a hot platter, and the omelette will roll out freely. This is a delicate omelette, but must be served the moment it is cooked. — Mrs. May Friend, Winnetka, 111.

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Slip or turn upon a hot dish, put a hot cover over it and send it instantly to the table. If omelette must stand after cooked, put the platter on which it 'has been placed over a pot of boiling water to keep the omelettes warm. Do not leave in pan. — 'Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — 6 well-^beaten eggs (yolks and whites beat- en separately). Add a tablespoon of milk for each egg. Season with pepper and a very little salt (as salt is liable to make ome- lette flat). Add a little chopped onion. Fold whites and yolks of eggs together, then all milk. Have pan good and warm. Put in enough butter to nicely grease pan. Pour in part of the mix- ture, and when golden brown on under side, roll, let stand for a minutes or two to let center cook. — Naomi T. Compton, Kenil- worth, 111. COOK COUNTY COOK BOOK 39 VARIATION II. — Make a batter of 3 eggs, 1 cup milk or white stock and 2 tablespoons of flour; beat it well and add 5^ cup of grated ham. Fry in nice fat or drippings of roasted ham. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. ALMOND OMELETTE.— Beat yolks of desired number of eggs until thick and lemon colored, add salt and pepper, and cut and fold in whites of eggs beaten until stiff and dry. Put }i table- spoon of butter in a hot omelette pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as plain omelette. This may be made a sweet omelette by adding caramel and vanilla to the 'beaten yolks and pouring the following sauce around it on the platter. It is then called Caramel Almond Omelette. CARAMEL SAUCE. — Pour 1 cup of sugar in omelette pan, and stir constantly over hot part of range until melted to a bright brown syrup. Add ^ cup of hot water, and let simmer 10 min- utes.— Mrs. C. Maybee, Mayfair, 111. APPLE OMELETTE.— Pare and core 6 or 8 large cooking apples, stew in preserving pan till quite soft. Mash, add 1 cup sugar, an oz. of butter, and season with cinnamon. Let apples cool, put in 'beaten yolks of 4 eggs and stir well together. Beat the whites to a stiff froth, add to the mixture, pour all into a low pudding basin, and put into hot oven to brown. A nice accom- paniment to roast pork or boiled spare rib. — Mrs. Chas. C. Clark, Wheeling, 111. ASPARAGUS OMELETTE.— Boil in salted water until cooked 8 or 10 stalks of asparagus. Cut the green part into small pieces. Make plain omelette in the usual way, mixing the aspara- gus in with the beaten egg before pouring into the pan, or placing them while hot on the omelette before folding it. — Mrs. D. C. Miller, Des Plaines, 111. BAKED OMELETTE.— Have the oven hot. Put 2 table- spoons bacon or ham drippings or butter into a medium sized cast-iron frying pan, and place where it will get hot without burn- ing. Beat 4 eggs without separating until very light; add salt and pepper to taste. Run the dripping around the pan to grease 40 EGGS the bottom and sides. Turn J/2 cup milk into the eggs, carry the bowl to the hot pan. Place immediately in the oven and bake until set in the center. Run a knife around the edge, stand the pan vertically at the edge of a hot platter, and the omelette will roll out freely. This is a delicate omelette, but must be served the moment it is cooked. — Mrs. May Friend, Winnetka, 111.

The Cook County cook book