Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Creamy Omelet

• 4 eggs
  ¼ teaspoon salt
  ½ cup milk
  ⅛ teaspoon pepper
  2 tablespoons flour
  1 tablespoon butter

Melt butter; add flour, milk, and yolks of eggs, beaten until lemon-colored and thick. Beat whites until stiff, cut, and fold into first mixture; add seasonings; pour into buttered pan, and cook as first omelet. Turn on to a hot platter; garnish with [White Sauce], and parsley.

Note.—For a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet.