To one cupful of cold boiled rice add one cupful of warm milk, one tablespoonful of melted butter, one teaspoonful of salt and a dash of pepper; mix well and add three well-beaten eggs. Heat a tablespoonful of butter in a frying-pan and when hot pour in the omelet and set the pan in a hot oven. When it is thoroughly cooked fold it double, turn out on a hot dish and serve at once.
Fish omelet
(Contributed)
Make about a half pint of white roux, add a piece of butter about the size of an egg, twelve shelled and cooked shrimps; season with salt and pepper; let it cook for two or three minutes, stirring all the time, then add half of a green sweet pepper, chopped fine, and cook for one minute. Make an omelet of six eggs; when brown, turn up and fill with this mixture. Serve at once on a hot platter.
Frizzled beef and eggs
(Contributed)
To every half pound of chipped beef allow half a pint of milk, one tablespoonful of butter and one tablespoonful of flour. Put the butter into a frying-pan; when hot add the beef and stir for about two minutes, or until the butter begins to brown, then dredge in the flour. Stir well, add the milk and a little pepper, and just before taking from the fire whip in two well-beaten eggs.
Ham omelet
(Contributed)
Make an omelet in the usual way; pour into an omelet pan and before the egg sets sprinkle over the top one teacupful of finely minced, cold, cooked ham.