CORN OMELET

Take one-half cup of canned corn and chop it very fine (or the same amount cut from the cob).  Add to that the yolk of one egg, well beaten with pepper and salt to taste, and two tablespoons of cream.  Beat the white of the egg very stiff and stir in just before cooking.  Have the pan very hot and profusely buttered.  Pour the mixture on, and when nicely browned, turn one half over the other, as in cooking other omelets.

HERB OMELET

Take six eggs and beat well in a bowl.  Add two tablespoons of cold water and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon of fine butter, shaved in little pieces.  Mix well with a wooden spoon.  Dissolve in the spider the butter and add at once the beaten eggs, etc., inclining the spider to the handle for an instant and then shaking the omelet into the centre and turn up the right edge, then the left and fry briskly five minutes and serve.

POACHED EGGS WITH FRIED TOMATOES

Fry tomatoes (cut one-half inch thick) in butter, pepper and salt.  Have prepared slices of bread cut round, and fried in butter.  Put on a hot platter with a slice of tomato on each.  Poach as many eggs as are required, in boiling salt water.  Lift out very carefully, placing one egg on each tomato.  Add to the gravy in which tomatoes were fried, two tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of mushroom catsup, juice of half a lemon, and a teaspoon of flour to thicken.  Cook up once and pour over eggs.  Serve very hot.

EGGS POACHED IN TOMATO SAUCE

Make a sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of canned tomatoes rubbed through a strainer, a pinch of soda, salt, pepper and sugar to taste.  When sufficiently cooked drop in the required number of eggs, cook until the white is firm, basting the eggs often with the sauce.  When done, lift the eggs carefully to squares of toast and pour the sauce around them.

EGGS PIQUANT

Set to boil the following mixture:  Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar.  When this boils, break in as many fresh eggs, one at a time, as you desire to have.  Do this carefully so as not to break the yolks.  As soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water.  Then remove to a large platter and pour over the following sauce:  Strain the sauce the eggs were boiled in and set away until you have rubbed or grated two hard-boiled eggs, yolks only.  Add a tablespoon of butter rubbed very hard and add also some sugar and part of the strained sauce.  Boil up once and pour over the eggs.  Garnish with parsley.