Cheese Omelet
Mix and sift two and one-half tablespoons of flour, three-fourth teaspoon salt, one-half teaspoon mustard and a few grains cayenne. Add two tablespoons grated American cream cheese; add gradually one cup milk and three eggs beaten very light, without separating. Melt one and one-half tablespoons butter in an omelet pan; pour in mixture and as it cooks prick it with a fork and lift it to allow the uncooked parts to flow underneath; when creamy over the top sprinkle with two tablespoons grated cheese, seasoned with salt and cayenne, roll and place on serving platter and sprinkle with grated cheese and paprika.