Miss Parloa's new cook book and marketing guide

A Quaker omelet is a handsome and sure dish when care is taken in the preparation. Three eggs, half a cupful of milk, one and a half table- spoonfuls of corn-starch, one teaspoonful of salt, one table-spoonful of butter. Put the omelet pan, and a cover that will fit closely, on to heat. Beat well together the yolks of the eggs, the corn-starch and the salt. Beat the whites to a stiff froth. Add to the wellbeaten yolks and corn-starch. Stir all together very thoroughly, and add the milk. Put the butter in the hot pan. When melted, pour in the mixture. Cover, and place on the stove where it will brown, but not burn. Cook about seven minutes. Fold, turn on a hot dish, and serve with cream sauce poured around it. If the yolks and corn-starch are thoroughly beaten, and if, when the stiff whites are added, they are well mixed, and the pan and cover are very hot, there can hardly be failure. Cheese Omelet. Make the same as plain omelet, and as soon as it begins to thicken, sprinkle in three table- spoonfuls of grated cheese. Ham Omelet. The same as plain omelet, and add three table- spoonfuls of cooked ham, chopped rather fine, as soon as it begins to thicken. Chicken Omelet. The same as plain omelet, and, just before folding, add one cupful of cooked chicken, cut rather fine, and warmed in cream sauce. Jelly Omelet. A jelly omelet is made like the others, and, just before folding, spread with any kind of jelly (currant or grape is the best, however). Fold quickly, and serve. Savory Omelet. This is made like a plain omelet, with the addition of salt and one table-spoonful of chopped parsley. A little grated onion may be used also, if you like it. Fish Omelet. Boil a shad roe twenty minutes in salt and water. Chop it fine, and add to it a cupful of any kind of cold fish, broken fine. Season with salt and pepper, and warm in a cupful of cream sauce. Make a plain omelet with six eggs. When ready to fold, spread the prepared fish on it. Roll up, dish, and serve immediately. Corn Omelet. One pint of cold boiled corn, four eggs, half a cupful of milk, one teaspoonful and a half of salt, a little pepper, three table- spoonfuls of butter. Beat the eggs, and add to them the salt, pepper, milk and corn. Fry like a plain omelet. Baked Omelet. One pint and a half of milk, four eggs, one table-spoonful of flour, one of butter, one teaspoonful of salt. Let the milk come to a boil. Mix the butter and flour together. Pour the boiling milk on the mixture, which then cook five minutes, stirring all the while. Put away to cool. When cooled, add the salt and the eggs, the yolks and whites having been beaten separately. Pour into a buttered dish, and bake twenty minutes in a quick oven. Serve at once. The dish should hold a little more than a quart. Dropped Eggs. Have one quart of boiling water and one table-spoonful of salt in a frying-pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Cook until the white is firm, and lift out with a griddle-cake turner and place on toasted bread. Serve immediately.