SAVOURY OMELET.
Switch three eggs for five minutes, yolk and white separate; then have a little chopped parsley, a tiny piece of onion which has been previously boiled, pepper and salt, with the eggs. Have an omelet-pan hot with quarter of an ounce of fresh butter; fry lightly on one side, hold before the fire or place in a hot oven for a few minutes. Fold over and serve.