• Break three eggs into a basin; whip them till well mixed; add pepper and salt, and two ounces of grated cheese; melt one tablespoonful of butter in frying pan: when the butter is quite hot pour the mixture into the pan; as soon as it begins to set, draw the thickening portion from the bottom of pan with a silver fork, letting the liquid substance cover the pan, do not stir; repeat this operation until it is all sufficiently cooked; then turn onto a heated platter, garnished with parsley, or cress.

• Chop an onion finely, together with two crisp heads of lettuce, season with salt and pepper, and stir in six well beaten eggs, add three tablespoonfuls of cream.
• Pour into hot, buttered spider, and when thickened, but not hardened, fold over and serve on hot platter.
• Parsley may be used, if preferred, in place of lettuce

• Crumble a cupful of stale bread and soak in half a teacupful of milk.
• Then beat quite smooth, and add half a teaspoonful of salt and five beaten eggs.
• Butter a shallow pudding dish well, pour in the mixture, and bake in an oven about ten minutes, serving at once in the same dish, as it falls quickly.

• Beat the yolks of six eggs to a cream, add one half cupful of cream, one tablespoonful of sugar.
• Whip the whites to a stiff froth, and add one half to the mixture; have frying pan moderately hot, melt one teaspoonful of butter in pan; be careful not to brown, and pour in the mixture.
• Cook carefully, lifting pan from fire frequently so it will not scorch on the bottom; when nearly set, pour over the rest of whites of eggs, and sprinkle with powdered sugar, flam set in oven until whites of eggs set; have ready a hot platter, slip omelet on to platter, lay spoonfuls of jelly on omelet and double quickly.
• Serve at once.
• This omelet without sweetening is very nice with savory dressing, such as minced herbs heated in butter.

Tomato Dressing

• Five tomatoes stewed down, and seasoned with salt, pepper and butter.
• Spread on omelet just before folding.

Omelet, With French Peas

• Heat and drain one can of peas, season with salt, pepper and butter.
• Cover the platter and serve omelet on peas.

Mushroom Filling

• If fresh mushrooms are used, select the small variety; peel and slice them, stew until tender in butter; season to taste and spread on omelet before folding.

• Beat the yolks of six eggs to a cream, and beat whites to a stiff froth, add two tablespoonfuls of cream, or rich milk, to the yolks, season to taste, whip in the beaten whites lightly.
• Have omelet pan well oiled with butter and moderately hot; cook slowly until browned slightly on the bottom, then set pan in upper grate in hot oven.
• Serve on a platter garnished with parsley.

• Cover the bottom of a dish with two ounces of fresh butter and on this scatter grated cheese; drop the eggs upon the cheese without breaking the yolks, season to taste.
• Pour over the eggs a little cream and sprinkle with about two ounces of grated cheese; set in a moderate oven for ten or fifteen minutes.

• Heat an earthen pan slowly and melt in it a tablespoonful of butter; add a teaspoonful of salt, a smaller quantity of pepper and a small onion minced very fine; or in place of the onion, use parsley, and sweet herbs, or a combination of all together as you prefer.
• Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown on the other side.
• In Spain and Mexico they are served in the dish in which they are cooked, and as hot as possible.

• Boil six eggs fifteen minutes, the water should simmer, rather than boil; then slip the eggs into cold water for a moment, to make them peel easily, remove the shells and set aside to cool.
• Make a white sauce of rich milk thickened with butter and flour, seasoned to taste.
• Remove the whites of eggs and chop; cream the yolks with one half cupful of cream and add to white souce.
• Stir in the chopped up whites, and add a teaspoonful of chopped parsley; place in baking dish, sprinkle bread crumbs and bits of butter over the top and set in hot oven just long enough to brown delicately.

• Put half a cupful, or more, of cream into a shallow earthen dish, and place the dish in pan of boiling water.
• When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream, season to taste, and serve promptly.