Omelet

Beat eggs well; add salt and milk. Melt butter in frying pan; add egg mixture; shake pan vigorously until egg begins to brown on under side; then let it stand until golden brown, on part of range where it will not burn. If moist on top, place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish, and serve.

Omelets may be varied in the following ways:—

Bacon Omelet, by adding finely chopped cooked bacon before folding.

Cheese Omelet, by adding grated cheese before folding.

Creamed Salt Fish Omelet, by combining creamed salt fish and finely chopped red pepper, and adding to omelet before folding.

Kidney Omelet, by adding stewed kidneys, highly seasoned.

Mushroom Omelet, by adding mushrooms.

And continuing through a multiplicity of combinations.

Foamy Omelet

Same ingredients as for first omelet, beating yolks and whites separately and combining ingredients in a way to produce a foamy appearance before pouring into omelet pan.