Omelette A La Poulard

Melt a teaspoon of butter in an omelette pan over a clear moderate fire, and when warm pour in 5 well beaten eggs and season with salt. Let the eggs set, then shake it gently and continually to prevent sticking. When the surface begins to set, slide it on a hot dish and fold it in half. Sprinkled sifted sugar over it and serve at once. - Mrs. C. J. Jeffries, Winnetka, Ill.

Quaker Omelette

3 eggs, 2 small tablespoons flour, 1/2 teaspoon salt, 1 tablespoon butter, 1/2 cup milk. Beat the whites to a stiff froth. Beat together thoroughly the yolks of the eggs, flour, and salt, add the whites beaten thoroughly, and add the milk. Place butter in a frying pan, let it melt, but not burn. Put in the omelette, and cook 7 minutes. - Mabel Sturtevant. 105 S. Dearborn St., Chicago, Ill.

Rice Omelette

Follow directions for making a plain omelette, stirring cold boiled rice into eggs before cooking them, allowing 1 teaspoonful of rice for each egg. If desired a few drops of onion juice may be added with the rice. - Mrs. Conklin, 914 N. 5th Ave., Maywood, Ill.

Robespierre Omelette

3 tablespoons of hot water, 1 tablespoon of salt, teaspoon sugar, 1/3 teaspoon of salt, 1/2. teaspoon of vanilla. Number of eggs desired. Make a plain omelette, add remaining ingredients, turn into a hot omelette pan, turn in mixture and cook. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker. - Mrs. Tom Bell, Bart-lett, Ill.

Shrimp Omelette

Add to a plain omelette, some shrimps, cut up in small pieces, if they are large, and when omelette is ready to turn, sprinkle shrimps over the top. - Mrs. Chris. Anderson, Kenilworth, Ill.

Omelette Souffle

Allow a heaping teaspoon of powdered sugar, a few drops of lemon or vanilla for flavoring, and the whites to each yolk. Beat the whites very stiff, and fold them into the beaten yolks. Put a tablespoon into a well-buttered baking dish, cook in a moderate oven about 12 minutes, or till well puffed up and a straw comes out clean. Serve at once as it falls quickly. - Mrs. Edward Abbott, Palatine, Ill.

Sweetbread Omelette

Parboil sweetbreads, pick them apart, and put into a cream sauce. Make a plain omelette, fold over, and turn it out on a heated dish. Pour the sauce over it, and send at once to the table. - Mrs. Ed. Barnes, Bartlett, Ill.

Truffles Omelette

Make a plain omelette; slice truffles and heat them in butter and white sauce. When the omelette is ready to fold place the truffles on it, fold, and serve immediately. - Mrs. John Barr, Mayfair, Ill.

Omelette With Tomato Sauce

Make a sauce by cooking in a saucepan, a tablespoon of butter, and 1 of flour, and when they bubble, pouring over them a cup of strained and seasoned tomato juice. Keep the sauce hot while you make a plain omelette, dish it, and after it is on the platter, pour tomato sauce over and around it. Allow 1 cup of tomato sauce for each of 3 eggs, cream sauce plain or containing* cold chicken or ham, or the same amount of cooked green peas or mushroms or any other left-over vegetable may be used. - Mrs. Wm. Barton, Park Ridge, Ill.

Omelette With Wheat - Germ Meal, Wheat-Let, Cream Or Wheat, Etc

Into 1 1/4 cups of boiling water, to which 1/4 of a teaspoon of salt has been added, stir 2 tablespoons of wheat germ meal. Stir and cook over the fire 3 or 4 minutes, then cook over- hot water until ready to use. Beat 5 eggs until a spoonful of mixture can be lifted, add a few grains of pepper and salt and beat the eggs into the cooked meal. Turn, into a hot frying pan, buttered, and cook as a French omelette. Or, beat the white and yolks separately, then beat the yolks into the whites, and cook as a puffy omelette. - Mrs. John Masters, Park Ridge, Ill.