Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Cheese Omelet No. 3.

Yolks of 2 eggs.	Salt and pepper.
2 tablespoonfuls of hot water.	Whites of 4 eggs.
1 cupful of grated cheese.	1 tablespoonful of butter.

Beat the yolks until lemon colored and add the hot water and the seasoning. Beat the whites until they are stiff, and add the cheese. Cut and fold the two mixtures together. Heat the butter in omelet pan and cook the mixture very slowly until it is brown on the underside. If possible, cook the top of the omelet in the oven or by means of a hot plate held over it.