Plain omelet. Beat six eggs. Put in hot frying pan a piece of butter, add the eggs and roll quickly over hot fire to form. Salt. For a sweet omelet sprinkle with sugar.
Omelet with strawberries. Dust a plain omelet with plenty of powdered sugar. Burn bands across the top with a red-hot poker or special iron, and garnish with stewed strawberries.
Stewed strawberries. Wash a basket of strawberries thoroughly. Dry in napkin and roll in two ounces of granulated sugar. Put in saucepan and place on fire. Allow to remain until sugar is melted and berries are soft. Do not leave on fire too long.
French dressing for salad. To one-third of white wine vinegar use two-thirds of olive oil. Mix with salt, pepper, a little powdered mustard, dash of Worcestershire sauce and a little paprika.
Coffee. To seven ounces of ground coffee use two quarts of water. (Use eight ounces for after dinner coffee.) If you do not use a special coffee percolator pour the boiling water over the grounds, contained in a bag. Draw off and repeat twice.
Plain celery. Stalks of celery well washed and split in four.
Ripe olives. California olives allowed to ripen on the trees, and specially prepared in packing houses. Serve with cracked ice.
Oysters on half shell. Serve on cracked ice with half of lemon or lime.