Fish Omelette

Add a cup of any kind of cold fish, flaked fine, cream enough to moisten it, 1 tablespoon of butter, and pepper and salt to taste. Make a plain omelette and spread in the fish mixture just before folding. - Miss F. Farley, Willi-mette, Ill.

Variation I

Boil a shad roe 20 minutes in salt water. Chop it fine and add salt to it, a cup of any kind of cold fish broken fine, season with salt and pepper and warm it in a cup of cream sauce. Make a plain omelette with 6 eggs. When ready to fold, spread the prepared fish on it. roll up, dish, and serve immediately. - Mrs. C. D. Ellis, Park Ridge, Ill.

Ham Omelette

Make a plain omelette, and when it begins to thicken, scatter a cup of finely chopped ham. Fold and serve. The ham may be scattered over the bottom of the pan and heated in the butter before pouring omelette in, if desired. The quantity of ham may be lessened or increased according to the size of the omelette and the taste. - Mrs. Emmet Edmonds, Glen-coe, Ill.

Omelette Aux Fines Herbes

Chop finely, parsley, thyme, summer savoy, chives or any green herbs you fancy. Make 2 tablespoons in all, season with paprika and celery salt. Make an omelette in the usual way, pour into the pan, and before it forms, sprinkle the herbs over the surface, stirring gently to mix them. Cook them as you would a plain omelette. A parsley omelette is made according to this recipe, using no herbs except parsley. - Mrs. John Adkins. Wheeling, Ill.

Jam Omelette

Make as a plain omelette of 6 eggs, omitting the pepper, lay on a hot dish, spread over with apricot jam, roll up, and sift over with sugar, warmed apricot juice should be poured around. Time 5 or 6 minutes. Enough for 5 people. It is quickly made if in a hurry. - Mrs. Almond Case, Palatine, Ill. Ill.

Jelly Omelette

Make a plain omelette, and just before folding, spread with any kind of jelly (currant or grape is best). Fold quickly, and serve. Melted jelly poured around it after folding is an improvement. - Mrs. C. F. Adams, Franklin, Ill.

Omelette Au Lard

Cut up in the shape of dice a 1/2 cup of pork. Put a piece of butter the size of a walnut in a frying pan, and when it is hot, fry the pork in it. When quite crisp, add 6 well-beaten eggs and pepper. Finish as an ordinary omelette. - Mrs. Julius Casper, Wheeling, Ill.

Omelette Au Fromage

Prepare as for plain omelette, and beat some grated cheese with the eggs. - Mrs. B. Reeves, Palatine, Ill.

Little Omelette

When the family come irregularly to breakfast, prepare your omelette preparation, and let it stand. When one person is ready to be served, beat up again, thoroughly, and fry a spoonful at a time on a hot frying pan or a well buttered pancake griddle. roll each omelette quickly and serve. - Mrs. Frank Cress, Park Ridge, Ill.

Macaroon Omelette

roll 6 macaroons and mix with 6 oz. pulverized sugar. Beat the yolks of 6 eggs, then add the sugar and macaroons. Beat the whites to a stiff froth, and stir a little at a time. Melt 4 oz. of butter in a frying pan and turn in the mixture. Brown lightly on both sides and turn in the oven instead of frying, if desired. Sift white sugar over and serve immediately. - Mrs. Ralph Charters, Park Ridge, Ill.