Heat fat in the omelet pan; beat the eggs until yolks and whites are well mixed, but not light; add seasonings and hot water, pour into hot pan and cook slowly; pick up with fork while cooking, letting the uncooked mixture run into the place of the cooked; when firm and lightly browned, fold double, and serve plain on a hot platter; or spread before folding with left-over bits of meat chopped, such as ham, bacon, or sausage, or with grated cheese or jelly.
220.—FRENCH CHEESE OMELET
| 4 eggs slightly beaten | ½ cup hot water |
| ½ teaspoon salt | ½ cup grated cheese |
| 1/8 teaspoon pepper |
Mix in order given, pour into a hot greased omelet pan; as mixture thickens, pick up with a fork, letting the uncooked part take the place of the cooked; when firm, fold, and serve on a hot platter.
221.—HAM OMELET
| ½ cup stale bread crumbs | 1/8 teaspoon pepper |
| ½ cup hot milk | 3 eggs |
| 1 tablespoon butter | ½ cup cooked ham finely chopped |
| ½ teaspoon salt |
Mix crumbs, milk, butter, and seasonings, and let stand five minutes; add egg yolks beaten until thick and light; add the meat, and fold in the whites of eggs beaten stiff; pour into a hot greased omelet pan and cook slowly until firm; fold, and serve at once. A white sauce or tomato sauce may be served around it. A few pieces of cooked bacon chopped fine may be used instead of ham.
222.—LIGHT OMELET
| 1 tablespoon bacon fat | 1/8 teaspoon pepper |
| Yolks of 4 eggs | 1/3 cup hot water |
| ½ teaspoon salt | Whites of 4 eggs |
Put fat in omelet pan; beat yolks until light and thick, add seasonings and hot water; fold in the stiffly beaten whites, and pour into the hot omelet pan; cook slowly until well risen and firm, or about twelve minutes, placing the pan on the upper grate in the oven for the last two minutes. When firm in the center, fold double, turn on a hot platter, and serve at once, either plain or with sauce. The omelet must be cooked slowly so that it will be firm throughout, and not fall.