oks are simply this plain one, with a spoonful or so
of chopped mushrooms or tomatoes or green pease laid in the middle of it
just before folding and serving. A variation is also made by beating
whites and yolks separately, then adding half a cup of cream or milk;
doubling the seasoning given above, and then following the directions for
frying. Quarter of an onion and a sprig or two of parsley minced fine are
a very nice addition. A cupful of finely minced fish, either fresh or
salt, makes a fish omlet. Chopped oysters may also be used; and many
persons like a large spoonful of grated cheese, though this is a French
rather than American taste.

BAKED OMELET.

One large cup of milk; five eggs; a saltspoonful of salt; and half a one
of white pepper mixed with the last. Beat the eggs well, a Dover
egg-beater being the best possible one where yolks and whites are not
separated; add the salt and pepper, and then the milk. Melt a piece of
butter the size of an egg in a frying-pan, and when it boils, pour in the
egg. Let it stand two minutes, or long enough to harden a little, but do
not stir at all. When a little firm, put into a quick oven, and bake till
brown. It will rise very high, but falls almost immediately. Serve at once
on a very hot platter. This omelet can also be varied with chopped ham or
parsley. The old-fashioned iron spider with short handle is best for
baking it, as a long-handled pan cannot be shut up in the oven. This
omelet can also be fried in large spoonfuls, like pancakes, rolling each
one as done.

CHEESE FONDU.

This preparation of grated cheese and eggs can be made in a large dish for
several people, or in "portions" for one, each in a small earthen dish.
For one portion allow two eggs; half a saltspoonful of salt; a heaping
tablespoonful of grated cheese; two of milk; and a few grains of cayenne.
Melt a teaspoonful of butter in the dish, and when it boils, pour in the
cheese and egg, and cook slowly till it is well set. It is served in the
dish in which it is cooked, and should be eaten at once.

An adaptation of this has been made by Mattieu Williams, the author of the
"Chemistry of Cookery." It is as follows:--

Soak enough slices of bread to fill a quart pudding-dish, in a pint of
milk, to which half a teaspoonful of salt and two beaten eggs have been
added. Butter the pudding-dish and lay in the bread, putting a thick
coating of grated cheese on each slice. Pour what milk may remain ov