Fold the omelette over a few cooked asparagus tops, which have been made hot.
Tomato Omelette
Make an ordinary omelette, and before serving pour this mixture into it. Take two or three tomatoes and cut them into pieces, cut an onion into very thin slices, melt a tablespoonful of butter into a saucepan and place the onion in it. Cook them, but do not brown, add pepper, salt and the pieces of tomato. Stir all together for 10 minutes, take out the mixture, pass it through a sieve, and return to the pan, thoroughly reheat and it is ready for use.
Cheese Omelette
Add an heaped-up tablespoonful of grated cheese to the ordinary omelette mixture, sprinkling some over it just before serving.
French Bean Omelette
Heat some cooked French beans in butter and place them between a plain omelette.
Recipes for omelette made with flour, anchovy, cheese, mushroom, and sardine omelettes will be found in Savouries Simplified, by Mrs. C. S. Peel.
Some Maigre Curries
There are, of course, many varieties of curry. The recipe for one of worth is given in my 10s. a Head Cookery Book, and I here add another, but before giving detailed recipes let us deal with the broad rules for curry making, the most important of all being—