Six eggs, two tablespoons of flour, one cup of cold milk.  Wet the flour with a little of the milk, then add the rest of the milk and the yolks of the eggs.  Beat the whites of the eggs to a stiff froth and pour into the flour, milk and yolks.  Put a piece of butter into a spider and let it get hot, but not so hot that the butter will burn.  Then pour the mixture in and put in a moderate oven to bake in the spider.  It takes about ten minutes to bake.  Then slip a knife under it and loosen it and slip off on a large plate.  Sift powdered sugar on top and serve with a slice of lemon.

SWEET OMELET FOR ONE

One egg, beat white separately, two tablespoons of cold sweet milk, a pinch of salt.  Brown on both sides or roll, spread with compote or sprinkle powdered sugar thickly over it.  Serve at once.

SPANISH OMELET

In a chopping bowl place two nice large ripe tomatoes, first peeling them; one large or two medium-sized white Texas onions, two sprigs of parsley, and one large green-bell pepper, first removing most of its seeds.

Chop these ingredients well together quite fine, turn them into a saucepan and let them cook over rather a brisk heat until quite soft.  Put no water in this mixture.  Add a tablespoon of olive oil or of butter before it begins to cook and season well with salt and red pepper.

Make the omelet the same as the plain one, but use water instead of milk in mixing it, and only use two tablespoons of water for the six eggs required.

After the eggs are sufficiently beaten, mixed, and in the pan over the fire, and when the edges begin to stiffen, cover the surface of the omelet to within an inch of the edge with the cooked vegetables.  Fold the omelet quickly and turn it on a hot platter.  Pour around it all the vegetables left in the pan and serve.

RUM OMELET

Take six eggs, beat whites and yolks well, add a pinch of salt and a teaspoon of brandy.  Fry in a spider quickly and spread with a compote of huckleberries or any other fruit.  Roll up the omelet, pour a very small wineglass of rum over it, light it and serve at once.

SWEET ALMOND OMELET

Prepare one-half cup of sweet almonds, blanched, chopped fine and pounded smooth.  Beat four eggs slightly, add four tablespoons of cream and turn it into a hot omelet pan on which you have melted one tablespoon, of butter.  Cook carefully, drawing the cooked portion into the centre and tilting the pan to allow the liquid part to run over the bare pan.  When nearly all set, sprinkle the almonds over the surface and turn the edges over until well rolled.  Then slip it out on a hot dish and dredge with powdered sugar, and scatter several salted almonds over the top.  Serve immediately.