1 cup milk
3 eggs
3 tablespoons butter
Mrs. E. A. Dwinell
Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon-colored, then add to first mixture. Heat iron frying-pan and put in two-thirds of the butter; when butter is melted, pour in mixture. As it cooks, lift with a griddle-cake turner so that uncooked part may run underneath; add remaining butter as needed, and continue lifting the cooked part until it is firm throughout. Place on hotter part of range to brown; roll, and turn on hot platter.
Omelette Robespierre
3 eggs
3 tablespoons hot water
1 tablespoon powdered sugar
⅛ teaspoon salt