granite pan with a tablespoon of butter in the
oven to heat. Beat five eggs with one third cup of milk and salt and
pepper exactly one minute. Pour into the hot pan and bake in a quick
oven until eggs rise to the top. Serve immediately.

OMELET, NEWPORT STYLE.--Soak a pint of bread crumbs in one pint of
milk. Beat eight eggs very light and stir with the crumbs, beating five
minutes. Heat two tablespoons of butter in a pan, pour in the mixture,
season with salt and pepper and stir and scramble the mixture quickly
with the point of a knife, tossing it lightly. Cook about three minutes
and serve on toast.

PLAIN OMELET.--Separate four eggs. Beat the yolks with half a cup of
milk or water, season with salt and pepper. Beat the whites in a bowl
very light or until the bowl can be inverted and retain the whites of
eggs. Cut the whites into the yolks and turn into a hot frying pan with
melted butter. Let it stand over the fire undisturbed until it is
nicely browned on the bottom. Then run the pan into a hot oven and
brown on top. Serve immediately with or without sauce. Vegetable omelet
is made by spreading hot thickened creamed vegetables over the omelet
just before serving. Asparagus omelet is excellent. Fruit omelets are
made by spreading with stewed fruit or jelly or crushed sweetened fresh
fruit like strawberries, raspberries or peaches, or jams made of these
fruits. Fruit omelets are spread with powdered sugar usually. Rice,
macaroni or hominy are often seasoned in a favorite way with cheese or
gravy and spread on the omelet before serving. Macaroni cooked with
tomatoes and cheese makes an excellent omelet filling. Thickened,
stewed tomatoes are nice, and mushrooms may be added with green peas to
the tomatoes for Spanish omelet. In fact there are a thousand good
combinations and there isn't a nicer way to use a small portion of any
left over than to use it for an omelet filling if it will harmonize
with eggs at all. Four eggs in an omelet combination of this kind will
do nicely for a meal for a family of six people.--Contributed.

BREAD OMELET.--Soak one half cup of bread crumbs in one half cup of
milk. Separate four eggs, beat separately. Beat bread crumbs into the
yolks, add salt and pepper, beat whites till stiff. Add them to yolks
stirring with a spoon and pour into a hot spider at once. Cook on top
of stove till the bottom is browned then place in the oven till it is
cooked through.--Mrs. Creaser.

HAM OR MEAT O