it falls on the plate.

You should serve an omelette on a hot plate, and it requires a little
dexterity to learn how to take it out neatly.

Veva exclaimed, "Oh, Milly, you forgot the salt!"

"No," I explained; "French cooks declare that salt should never be mixed
with eggs when they are prepared for omelette. It makes the omelette
tough and leathery. A little salt, however, may be sprinkled upon it
just before it is turned out upon the dish."

Here is another receipt, which Jeanie copied out of her mother's book:

"Six eggs beaten separately, a cup of milk, a teaspoonful of corn-starch
mixed smoothly in a little of the milk, a tablespoonful of melted
butter, a dash of pepper, and a sprinkle of salt. Beat well together,
the yolks of the eggs only being used in this mixture. When thoroughly
beaten add the foaming whites and set in a very quick oven."

It will rise up as light as a golden puff ball, but it must not be used
in a family who have a habit of coming late to breakfast, because, if
allowed to stand, this particular omelette grows presently as flat as a
flounder.

After breakfast came the task of washing the dishes. Is there anything
which girls detest as they do this everyday work? Every day? Three times
a day, at least, it must be done in most houses, and somebody must do
it.