the yolks of the eggs,
add to them the water and seasoning; whip the whites of the eggs to a
stiff froth, and mix it lightly with the yolks. Meanwhile have the
butter boiling hot in an omelet pan, pour the mixture into it, and let
it fry over a gentle fire. Pass a heated salamander or coal-shovel
over the top of the omelet. When it has risen, scatter the cheese over
it; let the omelet cook a little longer, fold over when the top is
still creamy, and serve immediately.

GARDENER'S OMELET.

1 breakfastcupful of cold boiled vegetables, minced fine (green peas,
carrots, turnips, potatoes, &c.), 4 eggs, 1 tablespoonful of Allinson
fine wheatmeal, 1/2 a gill of milk, pepper and salt, and a little
nutmeg to taste, 1 oz. of butter. Beat the eggs and milk well
together, rub the meal smooth with it, add the vegetables and
seasoning, and fry as an omelet. Serve with sauce.

OMELET HERB.

4 slices of Allinson bread, 1 pint of milk, 1 finely chopped English
onion, 1 good tablespoonful of finely chopped parsley, 1 teaspoonful
of dried mixed herbs, 3 eggs, 2 oz. of butter, pepper and salt to
taste. Soak the bread, fry the onion in 1-1/2 oz. of butter, and mix
it with the soaked bread. Add the herbs, parsley, and seasoning, and
mix all well. Butter a pie-dish with the rest of the butter, pour the
mixture into it, and bake.

OMELET LENTIL.

It you have any cold boiled lentils, for instance, some sandwich
mixture you wish to use up, proceed as follows: To 1 teacupful of
boiled lentils take 3 well-beaten eggs, and pepper and salt to taste.
Add 1 dessertspoonful of water to each egg, and mix the lentils and
eggs smooth. Fry the mixture as an omelet in boiling butter.

OMELET MACARONI.

3 oz. of boiled cold macaroni, 3 eggs, 1 dessertspoonful of finely
chopped parsley, 1-1/2 oz. of grated cheese, 1/2 a saltspoonful of
nutmeg, pepper and salt to taste, 1-1/2 oz. of butter. Cut the
macaroni into little pieces; beat the eggs well, and mix them with the
macaroni. Add the seasoning, parsley, cheese, and nutmeg; mix all
well, and fry the omelet with the butter in a large frying-pan.

OMELET ONION.

4 medium-sized English onions, 1-1/2 oz. of butter, 2 oz. of Allinson
breadcrumbs, 4 eggs, 4 tablespoonfuls of milk, pepper and salt to
taste. Peel and slice the onions, bake them in a pie-dish with the
butter and seasoning, until quite soft. Whip the eggs up, mix them
with the milk, breadcrumbs, and the baked onions. Put the m