Baked Omelette

Have the oven hot. Put 2 tablespoons bacon or ham drippings or butter into a medium sized cast-iron frying pan, and place where it will get hot without burning. Beat 4 eggs without separating until very light; add salt and pepper to taste. Run the dripping around the pan to grease the bottom and sides. Turn 1/2 cup milk into the eggs, carry the bowl to the hot pan. Place immediately in the oven and bake until set in the center. Run a knife around the edge, stand the pan vertically at the edge of a hot platter, and the omelette will roll out freely. This is a delicate omelette, but must be served the moment it is cooked. - Mrs. May Friend, Winnetka. Ill.

Variation I

Take 6 eggs and beat the yolks and whites separately, put in 2 tablespoons of flour, 1 teaspoon baking powder, 1 teaspoon salt into a pudding dish. Pour both yolks and whites of eggs into the dish and beat. Next, add 1/2 cup of milk or white stock. Put. into a spider greased well with butter. Put into a quick oven, bake a light brown, when done spread with butter and roll. - Mrs. S. A. Christy, Arlington Heights. Ill.

Variation II

Separate whites and yolks of 6 eggs. Add a pinch of salt to whites and beat until very light. Beat yolks with a little salt, pepper, and 4 tablespoons cream. Pour yolk mixture into hot buttered pan, set on stove until it sets, then spread whites over it, and put it in oven until slightly browned Remove, lift one side with a broad knife, roll it up and place on hot platter. Serve at once. - Mrs Mose Casey, Franklin. Ill.

Boiled Omelette

Beat 5 eggs quite light. Add pepper, salt, and a little minced parsley and a cup of cream or sweet milk. Butter your cups or molds and pour them half full of the mixture. Set in a pan of boiling water, boil 15 minutes and serve hot. - Mrs. Nathan Morris. Glencoe, Ill.

Variation I

Soak 3 tablespoons of stale crumbs in a cup of milk for 2 hrs. Beat 6 eggs - whites and yolks separated - very light. Into the yolks stir the soaked crumbs and season the mixture with salt and pepper. Last of all, stir in with a few light strokes the stiffened whites. Butter a deep pudding dish, pour the mixture into this, set it on the lower grating of a quick oven and bake until light and brown. Sift brown crumbs over the top and serve the omelette as soon as it is removed from oven. - Mrs. B. C Moore, Bartlett, Ill.

Variation II

Scald as follows: 3/4 cup milk, 1/2 cup bread crumbs, salt, and pepper and butter the size of a walnut. Then mix with the beaten yolks of 3 eggs. Beat whites stiff and fold in just before putting in pan. Fry brown on both sides. Peas or corn may be added if wished. - Mrs. Phillip D. Moore, Kenil-worth, Ill.