Omelet--plain Recipe

From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.
Have a teacupful of very finely minced ham prepared for use as soon as
the eggs are ready. Beat the whites of eight eggs separately and have
the yolks beaten the same length of time as the whites. We always put
the eggs in the refrigerator over night if the omelet is to be used
for breakfast, for the eggs will beat much better if thoroughly cold.
We use the same amount of flour and milk as of ham, but moisten the
flour with milk until it is of the consistency of cream, pouring in
the milk and flour with the yolks of the eggs. Add lastly the whites,
beaten stiff, alternating with the finely minced ham and whites, until
all are combined. Do not stir around in one direction, but lift the
yellow mixture up through and into the white. Get it into the oven as
soon as possible, which must be blazing hot. If baked in a bread tin
it will usually rise to double the amount. If you prefer baking on the
top of a stove, have your frying pan hot, with plenty of butter, and
turn the omelet as soon as the edges are cooked. Great care must be
taken not to have the pan keep too hot after the cooking begins, for
nothing burns so quickly as egg, and if scorched the delicate flavor
is lost. Plain flour can be used with the proper proportions of baking
powder.
Omelet must be eaten directly after it comes from the fire to be
tasted at its best. A little chopped parsley may be added as a
flavoring, but it need not he chopped so finely as the ham.

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