Miss Parloa's kitchen companion

half of the sauce upon the mixture, and then fold the omelet, and turn out on a hot dish. Pour the remainder of the sauce around it, and serve immediately. Not more than a minute and a half should be consumed in work from the time of pouring the eggs into the pan until the omelet is finished. Tomato Omelet. Put a pint of canned or stewed tomato into an open stew-pan, and let it simmer for half an hour. Season with salt and pepper, and a table-spoonful of butter. Beat six eggs well, and add to them a level teaspoonful of salt and three table-spoonfuls of water. Put a generous table-spoonful of butter into a large omelet-pan or frying-pan, and when it becomes white and frothy, pour the eggs into it. Shake over a very hot fire until the eggs begin to thicken and look creamy ; then pour in the hot tomato, spreading it over the middle of the omelet. Roll up quickly, and after browning for an instant, turn out on a warm dish and serve immediately. First make the egg preparation, as for the green-pea omelet, but do not cook it. Next put a cupful of canned tomatoes into a stew-pan, and cook for ten minutes. Put a table-spoonful of butter on the stove in a small fryingpan, and when it gets hot, add half a table-spoonful of flour. Stir the mixture until smooth and frothy ; then add it to the tomatoes, and also add half a teaspoonful of salt, half a teaspoonful of sugar, and one-fifth of a teaspoonful of pepper. Cook for five minutes longer. Now cook the eggs until thick and creamy. Spread the tomato over the cooked egg ; then roll up, and serve at once. These omelets are nice for breakfast or luncheon. Oysters, cheese, chicken, ham, and, indeed, nearly all kinds of meat and fish, may be used in the same way as tomato. When meat or fish is used it should first be heated in a little sauce. Cheese is simply grated and sprinkled over the omelet just before the rolling. Jelly Omelet. Use half a dozen eggs, a table-spoonful of butter, a table-spoonful of powdered sugar, a teaspoonful of salt, three table-spoonfuls of water, and half a tumbler of any kind of jelly, — currant is best. Break up the jelly, so that it can be spread easily. Beat the whites of the eggs until very light ; then add the unbeaten yolks, the sugar and salt. After blending these ingredients, add the water. Heat a large fryingpan, and after melting the butter in it, pour in the egg mixture. Bake in a hot oven for six minutes; then spread with the jelly, roll up, and turn out upon a warm dish. Serve immediately. SALADS are made with any kind of fish and meat, combined with various green vegetables; or they may be made of a single vegetable with a sauce. Several vegetables may be combined, and dressed with a simple sauce or a Mayonnaise sauce; or cooked vegetables may be served, alone or in combination, using a simple dressing or a Mayonnaise. The important things to remember in salad-making are that the materials should be of the best quality, the green vegetables crisp and fresh, the meat or fish well seasoned and cold, the oil pure and sweet, and that in most cases the dressing should be added at the last moment.