l be
the omelet.) Add a teaspoonful of milk, and beat up with the eggs; beat
until the last moment before pouring into the pan, which should be over
a hot fire. As soon as the omelet sets, remove the pan from the hottest
part of the fire, slip a knife under it to prevent sticking to the pan;
when the centre is almost firm, slant the pan; work the omelet in shape
to fold easily and neatly; and, when slightly browned, hold a platter
against the edge of the pan, and deftly turn it out upon the hot dish.

Salt _mixed_ with the eggs prevents them from rising, and when used the
omelet will look flabby; yet without salt it will taste insipid. Add a
little salt to it just before folding it and turning out on the dish.

=Cheese Omelet.=--Beat up the eggs and add to them a tablespoonful of
grated Parmesan cheese; add a little more cheese before folding, and
turn out on a hot dish. Grate a little cheese over it before serving.

=Omelet with Herbs.=--Beat up three eggs and add to them a teaspoonful of
chopped parsley, mixed with a few chives. Pour into the pan, and before
folding season with salt and pepper; fold, and turn out on a hot dish.

=Onion Omelet.=--Cut up a small Spanish onion; fry it a light brown;
before folding the omelet add the onion, and turn out on a hot dish.

=Oyster Omelet.=--Stew six oysters in their own liquor for five minutes;
remove the oysters, and thicken the liquid with a walnut of butter
rolled in flour; season with salt and cayenne; whisk this to a cream.
Chop the oysters, and add them to the sauce; simmer until the sauce
thickens. Beat up four eggs lightly, and add a tablespoonful of cream;
turn out into a hot pan, and fry a light gold color. Before folding the
omelet entirely, place the oysters with part of the sauce within, and
turn it over on a hot dish. The remainder of the sauce should be poured
round it.

=Omelet au Rhum.=--Prepare an omelet as has been directed, fold it, and
turn out on a hot dish; dust a liberal quantity of powdered sugar over
it, and singe the sugar into neat stripes with a hot iron rod, heated on
the coals. Pour a wine-glassful of warmed Jamaica rum around it, and
when on the table set fire to it. With a tablespoon dash the burning rum
over the omelet, blow out the fire, and serve.

=Spanish Omelet.=--Chop up half of a sweet Spanish pepper; peel and cut up
a large tomato; cut two ounces of ham into dice; mince three button
mushrooms and half an onion with a clove of ga