Ham Omelette.
Take a thin slice of the best ham—fat and lean—fry well done, and chop fine. When the omelette is prepared, stir in the ham, and cook to a light brown.
Cream Omelette.
Beat three eggs with two tablespoonfuls of cream, adding a little salt and pepper. Put a lump of butter in the pan, but do not let it get too hot before putting in the mixture. The pan should be about the temperature for baking batter cakes. Fold and turn over quite soon. The omelette should be a light brown, and be sent to the table hot. Should you have sausage for breakfast, the bright gravy from the sausage is preferable to butter in preparing the omelette.
Spanish Omelette.
Make in the same manner as the cream omelette, but before putting in the pan have ready one-half an onion, chopped fine and fried brown, with a little pepper and salt. When the omelette is cooked on one side, put the mixture on, and turn the sides over until closed tight.
Omelette for Dessert.
Beat eight eggs thoroughly, with a teacup of rich milk or cream, a tablespoonful of fine white sugar, and a very little salt. Stir well, and make in two omelettes; lay side by side, and sift over a thin coating of fine white sugar. In serving, pour over and around the omelette a wine-glass of good California brandy, and set on fire.