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232 EGGS AND OMELETS.

spoonfuls of mixed parsley, onion, chives, shallots and a few leaves each of sorrel and chevril, minced fine and stirred into the beaten eggs before cooking. It will take a little more butter to fry it than a plain one.

CHEESE OMELET.

BEAT up three eggs, and add to them a tablespoonful of milk and a tablespoonful of grated cheese ; add a little more cheese before fold- ing ; turn it out on a hot dish ; grate a little cheese over it before serv^ ing.

ASPARAGUS OMELET.

BOIL with a little salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into rather small pieces ; beat the egg and mix the asparagus with them. Make the omelet as above directed. Omelet with parsley is made by adding a little chopped parsley.

TOMATO OMELET. No. 1.

PEEL a couple of tomatoes, w r hich split into four pieces; remove the seeds and cut them into small dice ; then fry them with a little but- ter until nearly done, adding salt and pepper. Beat the eggs and mix the tomatoes with them, and make the omelet as usual. Or stew a few tomatoes in the usual way and spread over before folding.

TOMATO OMELET. No. 2.

CUT in slices and place in a stewpan six peeled tomatoes; add a tablespoonful of cold water, a little pepper and salt. When they begin to simmer, break in six eggs, stir well, stirring one way, until the eggs are cooked, but not too hard. Serve warm.

RICE OMELET.

TAKE a cup of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspoonf ul of salt, a dash of pepper; mix well, then add three well-beaten eggs. Put a table- spoonful of butter in a hot frying pan, and when it begins to boil pour in the omelet and set the pan in a hot oven. As soon as it is cooked through, fold it double, turn it out on a hot dish, and serve at once. Very good.

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