RICE OMELET
Beat the yolks and whites of 2 eggs separately, and to the yolks add ¼ of a cup of milk, ⅓ of a cup of cold boiled rice, 1 tablespoon of melted butter, some salt and pepper, and finally the stiff whites of the eggs. Put in a buttered omelet pan, and proceed as in making the usual omelet, cooking over a slow fire and shaking the pan vigorously. Sprinkle with salt and a little paprika; when set, turn together; serve with a sauce if desired, and garnish with watercress.