pping in
here and there. It should cook quickly, but not so quickly as to burn.
From three to five minutes will generally be ample time. When the middle
of the omelet is set, it may be put into a hot oven to dry the top. As
soon as the center is dry, it should be removed immediately, as it will
be hard and indigestible if overdone. To dish, loosen from the pan by
running a knife under it, lay a hot platter, bottom upward, over the
pan, and invert the latter so as to shake out the omelet gently, browned
side uppermost; or if preferred, double one part over the other before
dishing. Serve at once, or it will fall.

An omelet of three eggs is sufficient for two or three persons; if more
is desired, a second omelet of three eggs may be made. Larger ones are
not so light nor so easily prepared. The dish used should be reserved
for that purpose alone, and should be kept as smooth and dry as
possible. It is better to keep it clean by wiping with a coarse towel
than by washing; if the omelet comes from the pan perfectly whole and
leaving no fragments behind.

FOAM OMELET.--Prepare as above, leaving out the white of one egg,
which must be beaten to a stiff froth and spread over the top of the
omelet after it is well set. Let this white just heat through by the
time the omelet is done. Fold the omelet together, and dish. The whites
will burst out around the edges like a border of foam.

FANCY OMELETS.--Various fancy omelets may be made by adding other
ingredients and preparing the same as for plain omelets. Two or three
tablespoonfuls of orange juice instead of milk, with a little grated
rind for flavor and three tablespoonfuls of sugar, may be combined with
the eggs and called an orange omelet.

A little cold cauliflower or cooked asparagus chopped very fine and
mixed in when the omelet is ready for the pan, may be denominated a
vegetable omelet.

SOFT OMELET.--Beat together thoroughly one quart of milk and six
eggs. Season with salt. Pour into a shallow earthen pudding dish, and
bake in the oven until well set.

TABLE TOPICS.

The candidates for ancient athletic games were dieted on boiled
grain, with warm water, cheese, dried figs, but no meat.

An unpleasant reminder.--(Scene, Thanksgiving dinner, everybody
commenting on the immense size of the turkey.) An appalling silence
fell upon the crowd when Tommy cried out, "Mamma, is that the old
sore-headed turkey?"

The eminent Prof. Wi