The new practical housekeeping

Cream, Omelet — Beat together yolks of three eggs, one and a half tablespoons corn starch and teaspoon salt. To this add half cup milk and well-frothed whites. Have the omelet pan with a close fitting cover, hot, put in tablespoon butter, when it bubbles pour in omelet, cover and place where it will not burn. Cook eight minutes, fold and turn on a hot dish, pour around it a cream sauce and serve at once. Meat or Fish Omelet — Take cold meat, ham or tongue, fish, game, or poultry of any kind ; remove all skin, sinew, etc., and either cut in small pieces or pound to a paste in a mortar, with seasoning to taste of spices and salt ; then fry in a buttered irying-pan till it begins to brown, and pour the beaten eggs upon it, or beat it up with the eggs, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a sauce, but garnished with fried parsley, pickles, or sliced lemon. The right proportion is one tablespoonful of chopped meat to four eggs. A little milk, gravy, or water may be added to the eggs while being beaten. Potted meats make admirable omelets in the above manner. For Mixed Omelet equal portions of cold chicken or turkey may be / 214 OMELETS. used with ham or tongue, seasoning if liked with a little chopped onion, pepper and sweet herbs. Put in the pan with a ladle and fry in flat cakes. ' ff Milk Omelet — To lightly beaten yolks of three eggs add three tablespoons milk, or more if wished, and stir in lightly the well beaten whites ; cook as in first recipe, or bake in oven as described in general directions and serve as a Baked Omelet^ adding salt just before placing on dish. Mushroom Omelet — Lightljr fry some pickled button mushrooms in either fresh butter or oil. When fresh button mushrooms can be obtained, they should be cleaned and dipped into lemon-juice, and afterwards either lightly fried in butter, and the eggs poured over them ; or simply, without being fried, laid upon the eggs when poured into the pan : add a little pepper, salt, ana lemon-juice, and serve when sufficiently done. Olive Omslet — Stone and halve a tablespoon Italian olives; add them to the yolks of seven and the whites of five eggs, beaten up with the juice of an orange. Heat some olive-oil in a frying-pan, pour in the omelet, and directly it is well set, double it up, and serve it upon a napkin folded in a dish. Orange Omelet — Three eggs, teaspoon each orange juice and grated rind of orange ; beat yolks and whites separately, then mix them carefully together and put in a buttered, heated frjdng pan. If liked, strew fresh sugar over It and glaze with salamander. Make Lemon Omelet same way. Oyster Omelet — Cook fifteen oysters rare done in little saucepan separately, with a tablespoon milk, scrap of butter and thickening to make white sauce of the liquor ; break the four eggs in a bowl, put in a tablespoon milk and beat with the wire egg whisk ; add a pinch of salt. Shake a tablespoon melted lard about in the large omelet frying pan and before it gets very hot pour in the omelet and let it COOK rather slowly. When nearly done in the center place the oysters with a spoon in the hollow middle and pull over the further edge to cover them in ; slide on to the dish, smooth side up. Garmsh with parsley and lemon.