LIGHT OMELET—­Separate your eggs and beat the yolks until thick and light colored, adding a tablespoonful cold water for each yolk and a seasoning of salt and pepper.  Beat the whites until they are dry and will not slip from the dish, then turn into them the beaten yolks, folding carefully until thoroughly blended.  Have the pan hot and butter melted, turn in the mixture, smothering it over the top, cover and place on asbestos mat on top of stove until well risen, then uncover and set in the oven to dry.  Try it with a heated silver knife thrust in the middle.  When done, cut across the middle, fold and turn out, dust with sugar, glaze and serve quickly.

OMELET FOR ONE—­Beat the yolks of two eggs until creamy, add four tablespoons of milk and saltspoon of salt.  Add the whites beaten stiff and put into a hot pan in which a rounding teaspoon of butter is melted.  The mixture should begin to bubble almost at once; cook three or four minutes, slipping a knife under now and then to keep the under side from burning.  When the top begins to set, fold it over and turn on a hot platter.

SCRAMBLED EGGS WITH MUSHROOMS—­Pare, wash and slice half a pound of fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in awhile and cook ten minutes.  Break and beat five or six eggs in a saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces of butter cut into bits.  Add the mushrooms, set over the fire, stir constantly with wooden paddle, and when eggs are thick and creamy turn into a heated dish, garnish with toasted bread points, and serve at once.

SCRAMBLED EGGS WITH PEPPERS—­Scrambled eggs on toast with chopped sweet green peppers make an excellent breakfast dish.  Toast four slices of bread, butter, and put where the platter on which they are arranged will keep hot.  Put a tablespoonful of butter in a hot frying-pan, as soon as it bubbles turn in half a dozen eggs which have been broken into a bowl, and mix with half a dozen tablespoonfuls of water.  As the whites begin to set, whip together quickly with a silver knife.  Sprinkle over the top two finely cut peppers from which the seeds have been removed, stir through the eggs, let the whole cook a half minute, then pour over the slices of toast, garnish with sprigs of parsley, and serve at once.

SCOTCH EGGS—­Shell six hard-boiled eggs and cover with a paste made of one-third stale breadcrumbs cooked soft in one-third cup milk, then mix with one cup lean boiled ham minced very fine and seasoned with cayenne pepper, one-half teaspoon mixed mustard and one raw egg beaten.  Roll slightly in fine breadcrumbs and fry in hot deep fat a delicate brown.

BANANAS WITH OATMEAL—­Add a teaspoonful of salt to a quart of rapidly boiling water and sprinkle in two cups of rolled oatmeal.  Set the saucepan into another dish of boiling water (double boiler), cover and cook at least one hour.  Longer cooking is preferable.  Have ready half a banana for each person to be served.  The banana should be peeled and cut in thin slices.  Put a spoonful of the hot oatmeal over the bananas in the serving dishes.  Pass at the same time sugar and milk or cream.  Other cereals may be served with bananas in the same way.