Miss Parloa's kitchen companion

Beat four eggs until well broken, but not until very light. Add to them half a teaspoonful of salt and two table-spoonfuls of milk or water. Put one table-spoonful of butter in the omelet pan, and place the pan where it will heat slowly. When it becomes hot, draw it forward where the heat is intense. Pour in the egg mixture, and shake vigorously until the egg begins to thicken. Let the pan rest on the stove for about five seconds ; then roll up the omelet. When rolled, brown it. It will take about fifteen seconds for this. Turn out, and serve at once. * Baked Omelet. For six persons use half a dozen eggs, half a cupful of milk, one table-spoonful of flour, one teaspoonful of baking-powder, one large teaspoonful of salt, and one generous table-spoonful of butter. Mix the milk and flour. Beat the whites of the eggs to a stiff froth. Add the salt and the yolks of the eggs to them, and beat for half a minute longer. Now put the butter in a hot frying-pan. Add the milk and flour and baking-powder to the eggs, and stir quickly. Turn the mixture into the buttered pan, and put the pan in a rather hot oven for ten minutes. At the end of that time fold the omelet and turn it out on a warm dish. Serve without a moment's delay. Beat the whites of six eggs to a stiff froth. Beat the yolks well, and add a teaspoonful of salt and a quarter of a cupful of milk. Stir well, and then add the beaten whites. Put a table-spoonful of butter into a hot fryingpan, and as soon as it has become melted, pour the mixture into the pan. Place in a moderate oven, and bake for six minutes; then remove, and after folding, turn out on a hot dish. Serve immediately. A variation is to spread over the omelet, just before folding, a pint of chicken warmed in a pint of cream sauce, or any kind of meat or fish, cut fine and heated in sauce. Or, heat a pint of oysters to the boiling-point in their own liquor. Skim carefully, and then stir in with them a large table-spoonful of butter mixed with a level table-spoonful of flour. Season with salt and pepper, and after boiling up once, spread over the omelet. Green-Pea Omelet. If provision is to be made for six persons, use four eggs, two table-spoonfuls of butter, four of cream or three of milk, two of water, one teaspoonful of salt, onefifth of a teaspoonful of pepper, half a teaspoonful of sugar, one teaspoonful of flour, and half a pint of green or canned peas. Rinse and drain the peas. Put a table-spoonful of butter into a small stew-pan, and when it becomes melted, add the flour. Stir the mixture until it is smooth and frothy ; then add the peas, sugar, pepper, and half the salt. Stir for two minutes, and after adding the cream or milk, set the pan where its contents will simmer for six minutes. Meanwhile heat an omelet pan, and wipe it perfectly clean and dry, rubbing the inside with a dry towel until it is very smooth. Set this pan on the back part of the range where it will keep rather hot while the eggs are being beaten.