OMELET MACARONI.

3 oz. of boiled cold macaroni, 3 eggs, 1 dessertspoonful of finely chopped parsley, 1-1/2 oz. of grated cheese, 1/2 a saltspoonful of nutmeg, pepper and salt to taste, 1-1/2 oz. of butter.  Cut the macaroni into little pieces; beat the eggs well, and mix them with the macaroni.  Add the seasoning, parsley, cheese, and nutmeg; mix all well, and fry the omelet with the butter in a large frying-pan.

OMELET ONION.

4 medium-sized English onions, 1-1/2 oz. of butter, 2 oz. of Allinson breadcrumbs, 4 eggs, 4 tablespoonfuls of milk, pepper and salt to taste.  Peel and slice the onions, bake them in a pie-dish with the butter and seasoning, until quite soft.  Whip the eggs up, mix them with the milk, breadcrumbs, and the baked onions.  Put the mixture into a greased pie-dish, and bake in a moderately hot oven.  Serve with tomato sauce.

OMELET SAVOURY.

Soak Allinson wholemeal bread in cold milk and water until soft, then rub smooth, grate 1 onion, beat up 1 egg, and add a few flavouring herbs, and pepper and salt to taste.  Mix the whole together, put in a pie-dish, place a few small pieces of butter on the top, and bake about 1/2 hour, or until done.  Eat with vegetables and potatoes.

OMELET SOUFFLE.

4 eggs, 3 oz. of sifted castor sugar, the grated rind of 1/2 a lemon, 1 oz. of butter.  Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind.  Whip the whites of the eggs to a very stiff froth, mix it with the other ingredients, pour the mixture into a well-buttered pie-dish or cake tin, and bake the souffle in a moderately hot oven from 10 to 15 minutes.  Serve immediately.

OMELET SOUFFLE (SWEET).

6 eggs, 3 oz. of powdered sugar, 1 oz. of butter, 1 dessertspoonful of potato flour, and 1 dessertspoonful of orangeflower water.  Put the yolks of the eggs into a large basin, add the sugar, potato flour, and orange water, and beat all well with a wooden spoon for 10 minutes; beat the whites of the eggs to a stiff froth, and mix them lightly with the other ingredients.  Meanwhile beat the butter in the omelet pan; when boiling pour the mixture into it, and fry the omelet over a gentle fire.  When it begins to set round the sides shake it very gently from side to side, and turn the omelet neatly out on a buttered dish.  Set it in the oven for about 10 minutes, and serve immediately with a little castor sugar sifted over it.

OMELET TOMATO (1).

This is made in almost the same way as the savoury omelet, but without the addition of flavouring herbs. 2 average-sized tomatoes are cut up fine, and mixed with the ingredients given above.  When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water.