Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Plain Omelette.

Beat the yolks and white of 8 eggs separately until light, then beat together; add a little salt and 1 tablespoonful cream. Have in the pan a piece of butter, and when boiling hot pour in the omelette and shake until it begins to stiffen; then let it brown. Fold double and serve hot.