The new home cook book

HOW TO MAKE AN OMELET. A distinguished authority says : In preparing an omelet remember five thingss — a clean pan; the eggs must not be beaten too much ; the omelet must not be too large; three eggs are better than six eggs, which make two omelets ; they should not be too much cooked ; they should be eaten immediately, or they become tough and more like a pancake. To which we would add that the finest omelets have no milk added to them. The eggs should be broken into a dish and beaten up with a little minced parsley. The butter should be melted in the saucepan, then the omelet poured in, and as soon as well set so the cook can raise the edges, should be folded and taken up. With ham, cold tongue and other meats. Beat half a dozen eggs quite light, have ready minced meat of ham or tongue, cold chicken or veal ; put this into a dish with a little butter to warm through, but not to fry. Then turn the eggs into a spider, in which you have previously heated two or three tablespoons of butter. Let the omelet brown lightly on the lower side and the upper, forming a thin custard, and season to taste. Then put in the meat, fold the omelet over and take up quickly. Serve immediately. Miss E. C. Harris. One cup of milk, one tablespoon flour stirred into the milk; four eggs, the yolks and whites beaten separately; one-half tablespoon melted butter stirred into the mixture ; a little salt. Stir in the whites before putting it into the spider. Cook on top of the stove about ten minutes, then set the spider in the oven to brown the top. To be eaten as soon as taken from the oven. Very nice. OMELET SOUFFLE. Mrs, Lamkin. One pint boiled milk, three spoons flour, yolks of seven eggs, beaten with the flour ; season with pepper and salt, and add a piece of butter size of egg ; mix well, then add whites well beaten ; bake twenty minutes. FRIED OMELET. Mrs. F. B. Orr. Three eggs, two gills milk, two tablespoons flour, a little salt and pepper, fried on hot griddle. FRIAR'S OMELET. Mrs. DeForest, Freeport. Boil a dozen apples, as for sauce ; stir in one-fourth pound of butter, ditto white sugar ; when cold, add four well beaten eggs, and a few spoons of cream ; put it into a baking dish, well buttered, and thickly strewn with bread crumbs on the bottom and sides ; strew currants over the top. Bake forty-five minutes ; turn on a platter, and sift sugar over it. Serve with sugar and cream, or a boiled custard ; the latter is much the nicer. E. V. Case, Elmhurst. Take three eggs, beat the whites and yolks separately; to the yolks after they are beaten, add a half teaspoon of salt and a teacup of rich cream, in which a heaping teaspoon of flour has been smoothly rubbed ; lastly stir in the whites which have been beaten as for cake ; have ready a spider in which has been melted a tablespoon of lard, and which is as hot as can be and not be burned ; pour in the mixture and let it stand till it is a rich brown on the bottom. FRENCH OMELET. M.