POTATO OMELETTE.— Remove the pulp from freshly baked potato, rub it through a wide sieve, and carefully mix it with the beaten yolk of 3 eggs, a few drops of lemon juice and salt and pepper. Just before putting over the fire, stir in the stiffly whipped whites of 3 eggs, heat 1^ oz. butte✪ Potato Omeletter in an omelette pan, and cook until light brown underneath; then brown before an open fire or in a hot oven; then turn it on a paper sprinkled over with a little chopped parsley, fold and serve. — Mrs. W. S. Boles, Wheel- ing, 111. OMELETTE A LA POULARD.— Melt a teaspoon of butter in an omelette pan over a clear moderate fire, and when warm pour in 5 well beaten eggs and season with salt✪ Omelette a la Poulard. Let the eggs set, then shake it gently and continually to prevent sticking. When the surface begins to set, slide it on a hot dish and fold it in half. Sprinkled sifted sugar over it and serve at once. — Mrs. C. J. Jef- fries, Winnetka, 111. QUAKER OMELETTE.— 3 eggs, 2 small tablespoons flour, y^ teaspoon salt, 1 tablespoon butter✪ Quaker Omelette, Yi, cup mill^ Beat the whites to a stiff froth. Beat together thoroughly the yolks of the eggs, flour, and salt, add the whites beaten thoroughly, and add the milk. Place butter in a frying pan, let it melt, but not burn. Put in the omelette, and cook 7 minutes. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RICE OMELETTE.— Follow directions for making a plain omelette, stirring cold boiled rice into eggs before cooking them, allowing 1 teaspoonful of rice for each t^^. If desired a few drops of onion juice✪ Rice Omelette may be added with the rice. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 48 EGGS RICH OMELETTE.— 25^ tablespoons of flour, H teaspoons of salt, 1 cup of milk, 3 tablespoons of butter, as many eggs as desired. Mix salt and flour and add the milk gradually. Beat eggs and flour until thick and lemon colored, then add to the first mixture. Heat iron frying pan, and put in 2/3 of the butter; when butter is melted, pour in mixture as it cooks, lift with a grid- dle cake turner so that the uncooked part may run underneath; add remaining butter as needed andi continue lifting the uncooked part until it is firm throughout. Place on hotter part of range to brown; roll and turn on hot plate. — Mrs. Alex. Drexel, Park Ridge, 111. ROBESPIERRE OMELETTE.— 3 tablespoons of hot water, 1 tablespoon of salt, teaspoon sugar, 1/3 teaspoon of salt✪ Rich Omelette, ^ tea- spoon of vanilla. Number of eggs desired. Make a plain omelette, add remaining ingredients, turn into a hot omelette pan, turn in mix- ture and cook. Fold, turn on a hot platter, sprinkle with pow- dered sugar, and score with a hot poker. — Mrs. Tom Bell, Bart- lett, 111.

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POTATO OMELETTE.— Remove the pulp from freshly baked potato, rub it through a wide sieve, and carefully mix it with the beaten yolk of 3 eggs, a few drops of lemon juice and salt and pepper. Just before putting over the fire, stir in the stiffly whipped whites of 3 eggs, heat 1^ oz. butter in an omelette pan, and cook until light brown underneath; then brown before an open fire or in a hot oven; then turn it on a paper sprinkled over with a little chopped parsley, fold and serve. — Mrs. W. S. Boles, Wheel- ing, 111. OMELETTE A LA POULARD.— Melt a teaspoon of butter in an omelette pan over a clear moderate fire, and when warm pour in 5 well beaten eggs and season with salt. Let the eggs set, then shake it gently and continually to prevent sticking. When the surface begins to set, slide it on a hot dish and fold it in half. Sprinkled sifted sugar over it and serve at once. — Mrs. C. J. Jef- fries, Winnetka, 111. QUAKER OMELETTE.— 3 eggs, 2 small tablespoons flour, y^ teaspoon salt, 1 tablespoon butter, Yi, cup mill^ Beat the whites to a stiff froth. Beat together thoroughly the yolks of the eggs, flour, and salt, add the whites beaten thoroughly, and add the milk. Place butter in a frying pan, let it melt, but not burn. Put in the omelette, and cook 7 minutes. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RICE OMELETTE.— Follow directions for making a plain omelette, stirring cold boiled rice into eggs before cooking them, allowing 1 teaspoonful of rice for each t^^. If desired a few drops of onion juice may be added with the rice. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 48 EGGS RICH OMELETTE.— 25^ tablespoons of flour, H teaspoons of salt, 1 cup of milk, 3 tablespoons of butter, as many eggs as desired. Mix salt and flour and add the milk gradually. Beat eggs and flour until thick and lemon colored, then add to the first mixture. Heat iron frying pan, and put in 2/3 of the butter; when butter is melted, pour in mixture as it cooks, lift with a grid- dle cake turner so that the uncooked part may run underneath; add remaining butter as needed andi continue lifting the uncooked part until it is firm throughout. Place on hotter part of range to brown; roll and turn on hot plate. — Mrs. Alex. Drexel, Park Ridge, 111. ROBESPIERRE OMELETTE.— 3 tablespoons of hot water, 1 tablespoon of salt, teaspoon sugar, 1/3 teaspoon of salt, ^ tea- spoon of vanilla. Number of eggs desired. Make a plain omelette, add remaining ingredients, turn into a hot omelette pan, turn in mix- ture and cook. Fold, turn on a hot platter, sprinkle with pow- dered sugar, and score with a hot poker. — Mrs. Tom Bell, Bart- lett, 111.

The Cook County cook book