Miss Corson's practical American cookery and household management

Have ready over the fire a frying-pan containing two tablespoonfuls of olive-oil ; remove the skin and bones from two sardines, arid cut them in half-inch lengths ; beat three eggs with half a saltspoonful of salt and a slight dust of cayenne-pepper for a minute ; have ready half a teaspoonful of lemon-juice or vinegar ; when the oil is hot, pour the eggs into the pan, place it over the fire, and, with a fork, slightly break the omelet on -the bottom, as it .cooks, so that the uncooked portion can run upon the pan ; do not tear the edges of the omelet. When the omelet is cooked to the required degree (and it should not be too well done), lay the sardines on one side of it, pour the lemon-juice or vinegar over them, fold the omelet together, enclosing them, and then turn it out on a hot dish, and serve it at once. All omelets should be served the moment they are done, as they harden by standing; and they should never be overdone. OMELET WITH MUSHROOMS. Use either fresh or canned mushrooms; heat a tablespoonful of chopped canned mushrooms, in enough white sauce to moisten them ; or clean three fresh mushrooms, of medium size, and fry them in just enough butter to prevent burning, seasoning them palatably with salt and pepper. While the mushrooms are being heated, beat for half a minute three whole eggs, a level saltspoonful of salt, and RELISHES (HORS-D'ŒUVRES). 257 very little pepper ; put a smooth frying-pan over the fire, with a teaspoonful of butter; when the butter begins to brown, pour in the beaten egg ; as soon as the egg sets upon the bottom of the pan, break it a little with a fork occasionally, and aUow the uncooked portion of the egg to reach the pan ; do not break the outer edge of the omelet, and do not stir it all together like scrambled eggs. When the omelet is cooked to the desired degree, put the mushrooms in the middle, fold the omelet together by lifting one half on a broad, flexible knife, and laying it over the other; then loosen it entirely from the pan, turn it out without breaking it, and serve it at once. RICE OMELET. Melt a tablespoonful of butter, add it to a cupful each of milk and cold boiled rice, a level teaspoonful of salt, and three well-beaten eggs ; put a tablespoonful of butter in a hot frying-pan, and melt it ; when the butter is melted, pour into the pan the ingredients already mixed, set the pan in a hot oven, and quickly bake the omelet. As soon as it is cooked, fold it double, turn it out on a hot dish, and serve it at once. OMELET WITH JELLY. Put a frying-pan over the fire to heat, with a teaspoonful of butter ; beat separately the yolks of three eggs with a teaspoonful of sugar, and the whites to a stiff froth ; when the butter is melted, mix the whites and yolks gently together, and put them into the hot pan ; as fast as the omelet cooks, lift the cooked portion from the pan with a fork, and throw it upon one side of the pan, letting the uncooked part down upon the hot pan. When the omelet is cooked to the desired degree, put a tablespoonful of jelly in the middle, fold the omelet together, and turn it out on a hot dish ; dust it with powdered sugar, and serve it. PINEAPPLE OMELET.