Omelet
From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
Manager-at-Large.
Beat four fresh eggs slightly with two tablespoonfuls of cream; season with pepper and salt; put a tablespoonful of butter in the chafing dish, and when very hot pour in the egg; scrape up rapidly from all parts of the pan the cooked egg, letting the liquid portion follow the knife. It takes from forty to sixty seconds to cook it, then slip the knife under the left edge and fold the omelet over quickly and lightly. Serve on a hot dish.