Spread a tablespoon of grape or currant jelly over the middle of the upper surface of a two-egg omelet just before folding it. OMELET WITH CHICKEN Chop fine the cooked white meat of a piece of chicken. Season it with salt and pepper, and sprinkle it over an omelet, or stir it into the egg before cooking, in the proportion of one teaspoon to an egg, as is done with ham. OMELET WITH TOMATO Prepare thin slices of very ripe tomatoes, by removing the skin and seasoning slightly with salt. Lay them on that part of the omelet which is to be the lower half, and fold; or the tomato may be tucked into the omelet after folding. OMELET WITH PARSLEY Wash some parsley. Break off the stems and roll the rest into a little ball; then, holding it firmly in the left hand, cut slices from it, or chop it on a board. Stir it into the omelet mixture before it is cooked, in the proportion of one teaspoon for each egg. SPANISH OMELET To an omelet mixture add two drops of onion-juice for each egg, or half a teaspoon of very finely minced onion. ORANGE OMELET "The thinly grated rind of one orange and three tablespoons of the juice, three eggs, and three teaspoons of powdered sugar. Beat the yolks, add the sugar, rind, and juice, fold in the beaten whites, and cook. Fold, turn out, sprinkle thickly with powdered sugar, and score in diagonal lines with a clean red-hot poker. The burnt sugar gives to the omelet a delicious flavor. "This is a convenient dessert for an emergency, and may be prepared in ten minutes if one has the oranges." (From Mrs. D. A. Lincoln's "Boston Cook Book.") POTATOES Next to wheat flour, potatoes are our most common form of starch food. The potato is a tuber, a native of America, and may be said to have been discovered to the civilized world by the Spaniards, who found it growing in Chili and Peru. Thence it was carried to Spain, and from there to other parts of Europe, some time in the sixteenth century. Potatoes were at first used as luxuries, but are now almost ranked among the necessities of life. The composition of potatoes (Letherby) is as follows: Water 75.00% Starch 18.80% Nitrogenous matter 2.00% Sugar 3.00% Fat .20% Salts 1.00%[36] From this we see that starch is the principal nutrient, therefore potatoes in use for food should be associated with nitrogenous substances, such as eggs, meat, fish, and milk. The potash salts which potatoes contain are very valuable. According to Letherby, an average of thirty-one analyses of the ash of potatoes gave 59.8 per cent. of potash, 19.1 per cent. of phosphoric acid, the other ingredients being in exceedingly small proportions. These salts are necessary to a healthy condition of the blood. Potatoes are a valuable antiscorbutic.