The home cook book

in it a tablespoon of butter. Pour in your mixture. Do not stir or shake the pan till the omelet sets. To keep it from scorching take a long-bladed knife and slip under the omelet and loosen it from the pan. Allow five minutes for its cooking. Take it from the fire, spread over it preserved plums, peaches, cherries, or tart apples, or whatever fruit you choose, fold it over once in the form of a turnover, slip it on a hot platter, sift over it a little fine sugar and serve at once. An omelet becomes heavy if it stands. CORN OMELET A tasty omelet is made by using the two or three ears of green corn left from the dinner the day before. Cut the upper part of the kernels from the cob, set to warm, and when your omelet is done fold in the hot corn. In making, use the receipt for a plain omelet. JELLY OMELETS Omelets spread with jelly, such as crab-apple jelly, currant jelly, grape jelly, are all alike tasty and wholesome. MEAT OMELETS Chicken omelets are made by spreading minced chicken upon the lower half of the omelet before folding over. Tongue omelets, ham omelets, and oyster omelets are also prepared in the same way. OMELET WITH PEAS Beat the yolks of two eggs lightly, add two tablespoons of cold water, fold in the whites, beaten dry, turn into a small omelet pan slightly greased with olive oil, and stand over the fire till set. Then dry in the oven, dust with salt, fold and turn out on a hot platter. Garnish with a rim of stewed peas. Do not overcook the omelet. The centre should be soft and creamy. SPANISH OMELET Add a little fine-chopped onion, or onion- juice, to a plain omelet — allowing four or five drops of juice to an egg. TOMATO OMELET Make a plain omelet, and just before folding over spread hot cooked tomatoes on the lower half. Fold, pour hot tomatoes round the omelet and serve at once. If this dish is made for an invalid the tomatoes should be put through a colander or sieve, and freed from seeds. COTTAGE CREAM CHEESE Having first skimmed the milk, set it in its pan upon the back of the stove, or over a kettle of boiling water. Stir the milk gently while it is getting hot. When the whey is too hot to hold the finger in — as it heats the curd and whey separate — pour into a cheesecloth bag or a strainer and let it drip till the curd is drained. Put the curd into a bowl and season with salt and cream, giving one teaspoon of salt and a small teacup of cream to a milk pan of milk, and stirring well. This cream cheese is prettily served piled high in a dark blue or green bowl, or in glass. POT OR DUTCH CHEESE Put a panful of loppered milk on a slow fire, or over a kettle of hot water. Heat slowly, until the curd and whey separate. Stir, and do not scald or the curd will become tough. When the curd and whey entirely separate, pour into a cheesecloth bag and drain. Stir into the curd enough butter, sweet cream, and salt to make it moist. Add pepper, if you like, then mound on lettuce leaves, or make into tiny soft balls not much larger than an English walnut. FONDUE Mix together seven ounces of cheese cut fine, two ounces of rolled cracker or bread crumbs, and two ounces of softened