Cottage Cheese Omelet

2 eggs

1/4 teaspoon salt

3 rounded tablespoons cottage cheese

1 tablespoon chopped pimento

2 tablespoons milk 1/8 teaspoon soda

Beat the yolks and whites of the eggs separately. Add to the yolks the salt, the milk, and the cheese which have been blended with the pimento, finally fold in the stiffly beaten whites, pour into a hot frying-pan in which has been melted 1/2 tablespoon fat. Cook the omelet slowly until the egg has set, place in the oven a few minutes to finish cooking and fold over in the center. Garnish with parsley. Other seasoning may be used, such as chopped parsley, green pepper, or minced ham.

Light Omelet

2 eggs 1 saltspoon salt

2 tablespoons water or milk 1/3 saltspoon pepper

Beat the yolks, add liquid, salt, and pepper. Cut and fold the beaten whites into the yolks. Heat the pan very hot; butter the pan and add the mixture. Cook until brown, and the whole center is dry. Place in oven to set. Run a knife around the edge of the pan and fold over to the right.

Add for variety: 1 tablespoon chopped parsley, or a tea-spoon fine grated onion, or two or three tablespoons grated corn to the yolks before cooking.

Or spread on the omelet before folding, thin slices of ham, or three tablespoons chopped ham, veal, or chicken; stewed tomatoes, or raw tomatoes sliced; chopped mushrooms, shrimps, oysters which have been parboiled and drained, cooked clams, chopped; or grated cheese.

Omelet Souffle

Whites of 3 eggs Yolks of 2 eggs

Juice of 1/4 lemon I 1/2 tablespoons powdered sugar

Beat the whites to a very stiff froth. Beat the yolks. Add them to the whites, then the sugar and lemon juice. Fold in carefully, and heap into a buttered baking dish or into paper cases. Dredge with powdered sugar. Bake until a golden brown.

Creamed Omelet

3 eggs

3 tablespoons of cream

I saltspoon salt Pepper if desired

Beat the eggs in a bowl until very foamy, without separating the yolks from the whites; add the cream and seasoning and beat again. Place the bowl containing the mixture over hot water and stir constantly until the mixture begins to set. Turn the mixture into a very hot frying-pan, in which a teaspoonful of butter has been melted. When the under surface is brown, fold the omelet, turn it out on a hot plate, and serve immediately.

French Omelet

Beat only a little the whites and yolks of two eggs. Add I tablespoon of water or milk, 1/8 teaspoon of salt and a dash of pepper. Turn this into a buttered frying-pan. Keep the mixture disturbed by lifting the edge with a knife or fork. When the omelet is set, fold and serve.

A Hearty Omelet

I pint milk 1/4 cup cornmeal 3 eggs

1 teaspoon salt 6 slices of bacon

Scald the milk in a double boiler. Pour it onto the corn-meal and put back on the fire. Cook 15 to 20 minutes, stirring frequently at first. Beat the eggs separately; pour the meal mixture into the beaten yolks, add salt, and fold in the stiffly beaten whites. Have a large frying-pan in which bacon has been cooked; remove bacon and pour off most of the fat; pour the omelet mixture into it. Bake about 1/2 hour in a rather moderate oven. Serve on a platter garnished with the bacon. Use either white or yellow cornmeal.

Spinach Omelet

1 cup cooked spinach 1 1/2 tablespoons flour

2 tablespoons butter 4 eggs

1/2 cup cream 1/3 teaspoon salt

Few grains of pepper

Chop the spinach fine, and make a sauce of the butter, flour, cream, pepper, and salt, allowing it to boil thoroughly. Combine this with the spinach. Separate the egg-yolks from the whites; beat the yolks till lemon-colored, adding 1/3 teaspoon of salt and a little pepper. Beat the whites till stiff and dry and cut and fold them into the first mixture. Pour the egg mixture into a hot, well-buttered omelet pan, spreading the spinach over the top. Cook very gently for about twelve minutes till the egg is set and the omelet brown. Fold as usual.