CHEESE OMELET.
Four eggs, four tablespoonfuls cold water, one-fourth teaspoonful salt, three level tablespoonfuls grated cheese, two level tablespoonfuls melted butter. Put butter in saucepan, separate whites from yolks. For omelet do not beat yolks too long, only until lemon color. To yolks add water and salt. Beat whites and pour yolks over whites; fold and cut with a spoon. Do not beat. Pour in saucepan, loosen with a knife around edges, cook until it sets. Sprinkle grated cheese on top and put in oven for two or three minutes. Serve very hot. Old English dairy cheese is the best.