| ½ can tomatoes | 3 beaten eggs |
| 1 slice onion | 1/8 teaspoon pepper |
| 4 cloves | ½ teaspoon salt |
| ½ cup chopped cooked ham |
Cook tomatoes, onion, and cloves fifteen minutes, and rub through a sieve; add ham, eggs, and seasonings, and cook three or four minutes, stirring all the time. Serve on toast or crackers.
217.—BREAD OMELET
| 2 tablespoons bacon fat | ½ teaspoon salt |
| ¾ cup soft stale bread crumbs | ¼ teaspoon paprika |
| ¾ cup hot milk | 3 eggs |
Melt fat in frying pan, add bread crumbs, and stir until crumbs begin to brown; add hot milk, and let stand five minutes; add salt and paprika, and the yolks beaten until thick and light; fold in the stiffly beaten whites, pour into a hot greased omelet pan, and cook the same as Light Omelet (see No. 222).
218.—CREAMY OMELET
| 3 eggs | 1/3 teaspoon salt |
| 1 cup White Sauce (see No. 207) | 1/8 teaspoon pepper |
Beat yolks until thick and light; add to sauce and mix well; add salt and pepper to whites of eggs, beat until stiff and dry, and fold into sauce; pour into a hot greased omelet pan, and cook slowly until well risen and firm; put on oven grate for a minute or two to dry the top; fold, and turn on a hot platter.
219.—FRENCH OMELET
| 1 tablespoon butter or bacon fat | 1/8 teaspoon pepper |
| 4 eggs | 1/3 cup hot water |
| ½ teaspoon salt |