EGGS
THREE MORE OMELET RECIPES
Omelet #4
Take 8 eggs, reserve whites of 5, beat light; for each egg add 3 tablespoonfuls of rich milk or cream, salt to taste; pour all into a hot, well-buttered skillet; fry slowly while beating whites of reserved eggs very light; pour the latter over the contents of skillet and set it in the oven; bake to a delicate brown; then turn one-half over the other half and serve immediately.
Sister Fannie Hershberger, Grantsville, Md.
Omelet #5
Take 2 eggs, 4 tablespoonfuls of flour, 1/2 teaspoonful of salt, a pinch of soda, stir well with a pint of sweet milk; put into a skillet 2 tablespoonfuls of butter and when hot pour in the batter; as it browns lift from bottom with knife; continue this process till thoroughly cooked.
Sister Grandma Johnson, Redfield, Kans.
Omelet #6
Beat 6 eggs together until very light, pour half the beaten eggs into a teacup and to the remainder add 2 large tablespoonfuls of flour; mix until a smooth batter, then return the eggs from the teacup; mix again and add 2 cups of sweet milk and a little salt; fry half at a time in a skillet with a little butter and meat drippings until a delicate brown on the underside.
Sister Mary Snowberger, Leeton, Mo.
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