Beat the yolks of three eggs until light, then add three tablespoonfuls of water. Beat the whites of the eggs separately. Turn the stiffly-beaten whites of the eggs into the bowl containing the yolks of eggs and water. Stir lightly together and add a pinch of salt. Turn all into a small fry-pan containing a generous tablespoonful of butter and cook on top of stove until the eggs are set, then place the pan containing omelette in a hot oven and finish cooking. When cooked, turn out on a hot platter and spread over the top the following, which was prepared while the omelette was cooking. In a small fry-pan place a tablespoonful of finely-chopped bacon. When fried brown add half a small tomato, finely chopped, ¼ of an onion, chopped fine, and a little chopped green pepper. Cook all together for a short time and season with salt and pepper. After spreading the mixture on the omelette, fold over and serve on a hot platter. This recipe had been given Frau Schmidt years before by a friend and she used no other for making omelette. Always make small omelettes. They are more satisfactory. Use a small pan no larger than a small tea plate, and, if wished, make two small, rather than one large one. Always serve immediately.
MUSHROOM OMELETTE
Place the yolks of three eggs in a bowl and beat until light. Add a teaspoonful of cream and ½ teaspoonful of flour mixed together; ½ cup of chopped mushrooms, salt and pepper and a dust of baking powder. Lastly, the stiffly-beaten whites of the eggs. Turn into a pan containing two tablespoonfuls of melted butter, stand on range a few minutes until eggs are set, then finish cooking in a hot oven. Serve at once.
A few cold, steamed mushrooms (left-overs), if finely chopped, and added to a plain omelette or roast, will improve the flavor.
A CLAM OMELETTE
Two eggs beaten separately, 1 scant cup of milk, 1 tablespoonful of flour, 6 clams run through a food-chopper. Place in a bowl the tablespoon of flour and mix smooth with a little of the milk. Then add the two yolks of eggs and beat well together. Add the milk, salt and pepper, the chopped clams, and lastly the stiffly-beaten whites of eggs, and add a trifle more flour, if necessary. Drop a couple of tablespoons at a time in a large fry-pan containing a couple of tablespoons of butter or drippings. They spread out about the size of a small saucer. Fry as many at a time as the pan will conveniently hold without running together. Turn when browned lightly on one side, and when the other side has cooked fold together and serve at once. Garnish with parsley. These are very easily made for luncheon, and are very nice served with fried chicken.