should be firm at the edges, and creamy in the middle.  When done, either fold over one-half on the other, and turn on to a hot platter to serve at once, or set in the oven a minute to brown the top, turning it out in a round.  A little chopped ham or parsley may be added.  The myriad forms of omelet to be found in large cook-books are simply this plain one, with a spoonful or so of chopped mushrooms or tomatoes or green pease laid in the middle of it just before folding and serving.  A variation is also made by beating whites and yolks separately, then adding half a cup of cream or milk; doubling the seasoning given above, and then following the directions for frying.  Quarter of an onion and a sprig or two of parsley minced fine are a very nice addition.  A cupful of finely minced fish, either fresh or salt, makes a fish omlet.  Chopped oysters may also be used; and many persons like a large spoonful of grated cheese, though this is a French rather than American taste.

BAKED OMELET.

One large cup of milk; five eggs; a saltspoonful of salt; and half a one of white pepper mixed with the last.  Beat the eggs well, a Dover egg-beater being the best possible one where yolks and whites are not separated; add the salt and pepper, and then the milk.  Melt a piece of butter the size of an egg in a frying-pan, and when it boils, pour in the egg.  Let it stand two minutes, or long enough to harden a little, but do not stir at all.  When a little firm, put into a quick oven, and bake till brown.  It will rise very high, but falls almost immediately.  Serve at once on a very hot platter.  This omelet can also be varied with chopped ham or parsley.  The old-fashioned iron spider with short handle is best for baking it, as a long-handled pan cannot be shut up in the oven.  This omelet can also be fried in large spoonfuls, like pancakes, rolling each one as done.

CHEESE FONDU.

This preparation of grated cheese and eggs can be made in a large dish for several people, or in “portions” for one, each in a small earthen dish.  For one portion allow two eggs; half a saltspoonful of salt; a heaping tablespoonful of grated cheese; two of milk; and a few grains of cayenne.  Melt a teaspoonful of butter in the dish, and when it boils, pour in the cheese and egg, and cook slowly till it is well set.  It is served in the dish in which it is cooked, and should be eaten at once.

An adaptation of this has been made by Mattieu Williams, the author of the “Chemistry of Cookery.”  It is as follows:—­

Soak enough slices of bread to fill a quart pudding-dish, in a pint of milk, to which half a teaspoonful of salt and two beaten eggs have been added.  Butter the pudding-dish and lay in the bread, putting a thick coating of grated cheese on each slice.  Pour what milk may remain over the top, and bake slowly about half an hour.