Common Omelet
Beat five eggs till very light and thick. Stir gradually into the pan of eggs four table-spoonfuls of sifted flour. Thin the batter with a large tea-cup of milk. Take a yeast powder; dissolve the soda (from the blue paper) in a small quantity of tepid or lukewarm water, and stir it into the batter. In another cup melt the tartaric acid, (from the white paper;) stir that into the mixture, and stir the whole very hard. Have ready in a frying-pan a large portion of lard, boiling hot. Put in the omelet mixture, and fry it well. When one side is done turn it, and fry the other. To flavor this omelet, mix gradually into the batter either grated ham or smoked tongue; minced oysters; minced onion; mixed with sweet marjoram, or else some mushrooms chopped very fine.
For a Sweet Omelet, add to the above batter powdered sugar, nutmeg, mace, and powdered cinnamon.
The custom is now to dish omelets without folding them over, it being found that folding renders them heavy. Spread them out at full length on a very hot dish. The batter for omelets should always be made in sufficient quantity to allow them very thick.
There is no use in attempting to flavor an omelet, or any thing else, with marmalade or lemon, if you put in soda. The alkalies destroy the taste of every sort of fruit.