3 eggs, 3 tablespoonsful of cream or 3 scant tablespoonsful of milk, 1 tablespoonful of chopped parsley, 1 even teaspoonful of butter, salt and pepper. Beat yolks until they are thick and lemon colored. Beat whites very stiff. Beat into the yolks the milk, parsley and seasoning. Fall the whites into the yolks. Do not stir them in. Grease hot omelette pan with the one teaspoon of butter, pour in the eggs, shake the pan to keep them from burning. When omelette is light brown on the bottom, place in oven until top is dry enough to show most of knife run through it. Loosen from pan with knife. Fold over. Serve on warm platter.
M. W.
Jam Omelette.
4 eggs, beat well, white and yolks separate, put together, add 4 tablespoonsful sweet cream, teaspoonful of butter, pinch sugar and salt. Put little butter in hot pan, pour in mixture, cook over hot fire. Hold over omelette red hot stove lid so as to raise it without turning. Put on hot dish. Have ready any jelly, spread over omelette. Fold omelette towards center.
Mrs. John Gregg.
Simple Omelette.
4 eggs, beaten together lightly with a fork, a scant half teaspoonful of salt, half a saltspoonful of pepper, and 4 tablespoonsful of cream. Add these to the beaten eggs and mix well. Pour into a hot, buttered omelette pan and lift or pick constantly with a fork until firm and brown underneath. Then fold and serve.
S. M. W.
Boiled Eggs.
Place on the fire in cold water and leave till the water boils.