Prepare 1 tablespoon of grated and sifted crumbs and soak in milk, water, cream, white wine, gravy, lemon juice, brandy or rum, according to flavor and sweetness desired. Thoroughly beat together 4 eggs with a little nutmeg, pepper and salt, now add the crumbs and beat constantly (or the omelette will be crumbly) until the frying-pan is buttered and made thoroughly hot; pour in the omelette; cook till set; turn it on a dish; fold double and serve. For a sweet omelette, stale sponge cake, grated cookies, sweet crackers or pound cake may be used, and lumps of currant jelly should decorate it. Sift pounded loaf sugar over it when served. - Mrs. D. C. Allen, Arlington Heights, Ill.