FOAM OMELET.—­Prepare as above, leaving out the white of one egg, which must be beaten to a stiff froth and spread over the top of the omelet after it is well set.  Let this white just heat through by the time the omelet is done.  Fold the omelet together, and dish.  The whites will burst out around the edges like a border of foam.

FANCY OMELETS.—­Various fancy omelets may be made by adding other ingredients and preparing the same as for plain omelets.  Two or three tablespoonfuls of orange juice instead of milk, with a little grated rind for flavor and three tablespoonfuls of sugar, may be combined with the eggs and called an orange omelet.

A little cold cauliflower or cooked asparagus chopped very fine and mixed in when the omelet is ready for the pan, may be denominated a vegetable omelet.

SOFT OMELET.—­Beat together thoroughly one quart of milk and six eggs.  Season with salt.  Pour into a shallow earthen pudding dish, and bake in the oven until well set.

TABLE TOPICS.

    The candidates for ancient athletic games were dieted on boiled
    grain, with warm water, cheese, dried figs, but no meat.

An unpleasant reminder.—­(Scene, Thanksgiving dinner, everybody commenting on the immense size of the turkey.) An appalling silence fell upon the crowd when Tommy cried out, “Mamma, is that the old sore-headed turkey?”

The eminent Prof.  Wilder was reared a vegetarian, having passed his earlier years without even knowing that flesh food was ever eaten by human beings.  When six years old, he saw on the table for the first time, a roasted chicken, at which he gazed for some moments in great bewilderment, when he seemed to make a discovery, and in his astonishment burst out with the remark, “I’ll bet that’s a dead hen!”

A story is told of a minister who was spending the day in the country, and was invited to dine.  There was chicken for dinner, much to the grief of a little boy of the household, who had lost his favorite hen to provide for the feast.  After dinner, prayer was proposed, and while the preacher was praying, a poor little lonesome chicken came running under the house, crying for its absent mother.  The little boy shouted, “Peepy!  Peepy!  I didn’t kill your mother!  They killed her for that big preacher’s dinner!” The “Amen” was said very suddenly.

MEATS

This is the term usually applied to the flesh and various organs of such animals, poultry, and game as are used for food.  This class of foods contains representatives of all nutritive elements, but is especially characterized by as excess of albuminous matter.  But in actual nutritive value flesh foods do not exceed various other food materials.  A comparison of the food grains with beefsteak and other flesh foods, shows, in fact, that a pound of grain is equivalent in food value to two or three pounds of flesh.