Break four eggs separately. Beat the whites till they are stiff,
and then wash and wipe dry the egg-beater, and beat the yolks till
they foam, and then put in half a teaspoonful of salt. Pour the
yolks over the whites, and mix gently with a large spoon. Have a
cake-griddle hot, with a piece of butter melted on it and spread
over the whole surface; pour the eggs on and let them cook for
a moment. The take a cake-turner and slip under an edge, and look
to see if the middle is getting brown, because the color comes there
first. When it is a nice even color, slip the turner well under,
and turn the omelette half over, covering one part with the other,
and then slip the whole off on a hot platter. Bridget had to show
Margaret how to manage this the first time, but after that she could
do it alone.


Spanish Omelette

1 cup of cooked tomato.
1 green pepper.
1 slice of onion.
1 teaspoonful of chopped parsley.
1 teaspoonful salt.
3 shakes of pepper.

Cut the green pepper in half and take out all the seeds; mix with
the tomato, and cook all together with the seasoning for five minutes.
Make an omelette by the last rule while the tomato is cooking, and
when it is done, just before you fold it over, put in the tomato.