Tomato Omelette with Cheese.
Break six eggs into a bowl and give about a dozen whirls of the beater, just enough to mingle whites and yolks well. Have ready in a frying-pan a great spoonful of butter. When it begins to hiss, run it quickly over the bottom of the pan, and pour in your eggs. Take the handle of the pan in one hand, a cake-turner in the other, and with the latter, loosen all around the edges of the omelette, while with the other hand you shake the pan to keep the eggs free from the bottom. In about three minutes, the eggs should be “set,” but still soft. Let an assistant lay upon one-half of the omelette five or six slices of canned tomatoes. Fold the other half over this by a dexterous motion of the turner; invert a hot dish upon the pan; upset the latter, and dish the omelette. Have at hand a handful of dry cheese, grated and seasoned with pepper and salt. Strew the omelette thickly, singe with a red-hot shovel held very close to the cheese, and serve hot.
N. B.—Teach your cook the art of omelette-making at breakfasts, and she will soon be capable of managing this very delightful entrée.