Miss Parloa's kitchen companion

Break the eggs into a bowl, and beat them well, though not to a dry froth. Add the water and the remainder of the salt. Put the butter into the omelet pan, and set the pan on the hottest part of the range. When all the butter has become melted and is just about to turn in color, put the eggs into the pan. Shake vigorously until the mixture begins to look thick and creamy. Let the pan remain still for two seconds, — as nearly as it can be estimated, — and then spread the peas over the egg. Tip the pan forward from the handle, and roll the omelet in the same direction. Turn out on a warm dish, and serve immediately. Asparagus may be used in an omelet the same as peas. Only the green heads should be taken, and they should be boiled, drained, and seasoned. Fish Omelet. This is a very savory dish. The materials used are : six large smelts, four eggs, four table-spoonfuls of milk, two table-spoonfuls and a half of butter, one table-spoonful of chopped chives, half a teaspoonful of chopped parsley, a generous teaspoonful of salt, and a little pepper. If it be inconvenient to use chives, substitute half a teaspoonful of chopped onion ; and if smelts cannot be had, take any other delicate kind of fish containing roe, — flounders, or any pan fish. There should be about a quarter of a pound of clear fish. Free the flesh of the smelts of skin and bones, and cut it, together with the roe, into fine pieces. Put a tablespoonful and a half of the butter into a frying-pan or stew-pan, and when it has become melted, add the fish, chives, parsley, three-fourths of the salt, and all the pepper. Cook slowly for five minutes, and then add two table-spoonfuls of the milk. Let the mixture boil up once, and set it back where it will keep warm until needed. Beat the four eggs till rather light, and add the remainder of the milk and salt. Put the remaining butter into a large omelet-pan or frying-pan ; and as soon as it becomes very hot, — a moment's heating should suffice, — pour in the egg mixture. Shake vigorously over the fire until the mixture begins to thicken ; then spread the fish upon it. Roll up the omelet, and, turning out on a hot dish, serve immediately. From the time of putting the eggs into the pan until the omelet is finished, the work must be done very rapidly. Mushroom Omelet. To those persons who like omelets of any sort, and are fond of the peculiar flavor of mushrooms, this dish should give much satisfaction. It is made of four eggs, two table-spoonfuls of butter, four table-spoonfuls of chopped mushrooms, a generous half-table-spoonful of flour, twothirds of a cupful of stock, a little water, and enough pepper and salt for seasoning to suit the taste of the maker. Put a table-spoonful of the butter on the stove in a frying-pan, and when it gets hot, add the flour. Stir until smooth and brown. Gradually add the stock ; and after boiling up once, add the mushrooms. Season with salt and pepper, and simmer for five minutes. Beat the eggs till rather light, and add to them half a teaspoonful of salt and one table-spoonful of water. Put a table-spoonful of butter into a warm omelet-pan, and set in a hot place. As soon as the butter becomes very hot, put in the beaten eggs, and shake vigorously until they begin to thicken. Spread the mushrooms and about