Beat number of eggs desired lightly with a spoon until you can take up a spoonful. Add a scant 1/2 teaspoon of salt, 1/2 a saltspoon of pepper, 4 tablespoons of milk or cream, and mix well. Butter a hot omelette pan, and before the butter browns, turn in the mixture. Then, with the point of a fork, pick or lift up the cooked egg from the center and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole is of a soft, creamy consistency, then place it over a hotter part of the fire to brown slightly, fold, and turn out as usual. - Mrs. Ben Dunn, Palatine, Ill.