Beat the yolks of 3 eggs and add 1/2 cup milk, a piece of butter the size of a walnut, 1/2 cup bread crumbs, salt and pepper to taste. Stir into this carefully the beaten whites and mix very lightly. Have a very smooth frying pan, hot, turn in the mixture gently, and set it over a clear fire, being very careful not to burn, shake occasionally to see that the omelette does not stick. Stand the frying pan in the oven for a moment to set the middle. When done toss it over on a warm platter to bring the brown side of the omelette uppermost, or fold over half and turn out in the center of a platter. Serve immediately or it will fall. - Mabel Sturtevant. 105 S. Dearborn St.. Chicago. Ill.