ette with Herbs.=--Stir into the yolks of three eggs a
saltspoonful of salt, half a teaspoonful of chopped parsley, one
tablespoonful of chopped mushrooms, and one tablespoonful of shallot or
white onion; beat the whites of three eggs to a stiff froth, add them to
the yolks, and cook as in the first receipt.

76. =Omelette with Ham, Tongue, or Cheese.=--Use chopped or grated ham, or
tongue, or cheese, in the proportion of one tablespoonful to one egg;
proceed to mix and cook in the same way as for omelette with herbs.

77. =Omelette with Oysters.=--Blanch one dozen small Blue Point oysters,
by bringing them just to a boil in their own liquor, seasoned with a
dust of cayenne, a saltspoonful of salt, and a grate of nutmeg; mix an
omelette as above, omitting the herbs, place it over the fire, and when
it begins to cook at the edges, place the oysters, without any liquor,
in its centre, and fold and serve it in the same manner as the omelette
with herbs.

78. =Omelette with Mushrooms.=--Choose a dozen small, even sized
mushrooms; if they are canned, simply warm them in the essence in which
they are preserved, and if they are fresh, peel them by dipping them,
held by the stem, into boiling water for one moment, and heat them over
the fire with half an ounce of butter and half a saltspoonful of salt
put over them; prepare the omelette as above, and as soon as the edges
begin to cook, place the mushrooms in the centre, and fold and serve
like the omelette with herbs.

79. =Spanish Omelette.=--Peel two large ripe tomatoes, cut them in thin
slices, put them into a frying pan with an ounce of butter, a
saltspoonful of salt, and a dust of pepper, and toss them to prevent
burning, until they are just cooked through; make an omelette as above,
and as soon as its edges are cooked put in the tomatoes, and fold and
serve the same as the omelette with herbs.

80. =Oriental Omelette.=--Heat a thick earthen plate over a charcoal or
wood fire, until it will melt butter enough to cover the bottom of it,
dust on the butter a little pepper, and sprinkle on a little salt; break
into it as many eggs as will lay upon it without crowding, and brown
them underneath; then set them where the heat of the fire will strike
their tops, and let them color a pale yellow; salt them a little, and
serve them very hot upon the same dish upon which they were cooked.

81. =Omelette with Preserves.=--Prepare an omelette as directed in receipt
No. 77, subst