OMELET TOMATO (2).

1 lb. of tomatoes, 1/2 lb. of breadcrumbs, 1 large Spanish onion, 3 eggs, 2 oz. of butter, pepper and salt to taste.  Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan, add pepper and salt, cut the tomatoes up, add these to the other ingredients.  Let all simmer for 20 minutes; pour the mixture over the breadcrumbs, add the eggs well beaten, mix all up thoroughly, and turn the mixture into one or more well-buttered shallow tins.  Bake the omelet in a quick oven for 10 to 15 minutes.

OMELET TRAPPIST.

4 oz. of fine breadcrumbs, 2 eggs, 1-1/2 oz. of butter, 1/2 teaspoonful of powdered herbs, pepper and salt to taste, 1/2 gill of boiling milk.  Moisten the breadcrumbs with the milk, add the eggs well beaten, the herbs and seasoning.  Mix all well and smoothly.  Melt the butter in the frying-pan, spread the mixture in it, and fry the omelet a golden brown both sides.

SWEET OMELET (1).

3 eggs, 2 oz. of butter, sugar to taste, 1 lemon, and 1/2 a teacupful of new milk.  Whip the yolks of the eggs well, adding the grated rind of the lemon, half the butter melted, the milk, and sugar.  Just before frying the omelet, add the lemon juice and the whites of the eggs whipped to a stiff froth.  Make the rest of the butter boiling hot in an oval omelet pan, the size of the dish on which it is to be served, and fry till lightly browned.  Sift sugar over it, and serve immediately.

SWEET OMELET (2).

1/2 pint of new milk, 4 eggs, cinnamon and sugar to taste, 1 oz. of butter, and 1 teaspoonful of Allinson fine wheatmeal.  Smooth the wheatmeal with the milk, and mix with the other ingredients.  Make the butter boiling hot in a frying-pan, and fry the omelet till lightly browned.  Serve immediately with sugar sifted over it.

SWEET OMELET (3).

5 eggs, 1 tablespoonful of castor sugar, 2 tablespoonfuls of water, 2 oz. of butter, some raspberry and currant jam.  Melt the butter in an omelet pan, beat the eggs well, stir in the sugar, and pour the mixture into the hot butter.  Fry a pale golden colour, and turn it on to a hot dish.  Spread some jam on the omelet, double it, and serve at once.  The inside of the omelet should remain creamy.

VEGETABLES

Green vegetables (General Remarks).