Omelette. —Take four eggs, beat the yolks
aiid whites separately— thfi'whites to fcoth;
rt move all of the crust from a good Biz?d
slice of light w ite bread, pour just enough
milk over the bread to moisten it through,
then rub it through a sieve, then add it the
yolks, beating ail very thoroughly; salt and
pepper to taste. A little finely chopped
parsley or ham may be added if desired. Melt
a large tablespoonful of butter in a oloan frj-
mg pan; don't let it brown, but "jast sput-
ter. Whip in very lightly your frothed
whites; leave some pinion of the white
mixed with the yoiks, ponr into your
omelette pan and shake gently but
oonstantly, but not stir. Loosen the
omelette f ' m the edge of the pan with a
blunt spoon. Four minutes WiU generally
c ...k it. Have ready a hot platter, and before
Hiippiug the omelette out of the pan,
UuQ one-half over the other like an old-tash-
ijntd turnover. Serve at once.
