Preparation: Eggs, cream, salt, pepper are beaten 5 minutes and the melted butter stirred in. A broad spider is heated with a little butter, the omelet batter poured in, the pan shaken to and fro until the batter is baked. Then slip the omelet carefully on a hot platter, sprinkle with cheese, roll it up, pour a little gravy over and serve at once. Stewed oysters may be rolled in the omelets. No. 6—OMELETS WITH MEAT OR CHAMPIGNONS. Quantity for 6 Persons. 8 eggs ¼ cup of cream 1 tsp. of salt 1 pinch of pepper ⅛ lb. of fresh butter 1 portion of champignon puree or 1 portion of veal hash 1 tbsp. of Parmesan, cheese. Preparation: Preparation and baking are the same as given under No. 5, Omelet With Cheese. When the omelet is done, cover it well with champignon puree, (see Chapter 11, No. 62,) roll up the omelet, sprinkle it with cheese and serve at once. Remarks: Pour a cup of gravy over the omelet. No. 7—WHIPPED CREAM OMELET. Quantity for 6 Persons. 6 fresh eggs 1 pt. of whipped cream ¼ tsp. of salt Scant ¼ cup of fresh butter ½ cup of flour Preparation: Yolks of eggs, flour and salt are mixed well with the beaten whites of eggs and the cream. Melt the butter in a broad spider, pour in the omelet batter and bake in medium hot oven 10 minutes until golden yellow. Remarks: The omelet may be sprinkled with Parmesan cheese. No. 8—WHIPPED CREAM OMELET AS DESSERT. Prepare the omelet No. 7, fill it with jelly or preserves and serve a fruit sauce with it. No. 9—WHIPPED CREAM OMELET WITH FROSTING. Quantity for 6 Persons. 6 fresh eggs 1 pt. whipped cream ½ cup of flour ¼ tsp. of salt ¼ lb. of sugar ¼ cup of butter 1 cup of strawberry or plum marmalade Frosting. 6 whites of eggs Fruit for garnishing ½ lb. of sugar Preparation: Yolks of eggs, flour, salt and sugar are mixed well. Add the beaten whites of eggs and the whipped cream. The butter is heated in a broad spider, the omelet batter poured in and baked in medium hot oven 10 to 12 minutes until golden yellow. When done, spread it with plum, prune, strawberry or apricot marmalade. Beat the 6 whites of eggs to a stiff froth, stir into it the ½ pound of sugar, then put into a cornucopia from which the point has been cut off. Now press the frosting through the opening and make figures on the omelet, put it into the oven for 15 minutes until the frosting is of a light yellow color. When done, serve on a warm platter and garnish with sugared fruit. Serve at once. Remarks: The frosting must be ready when the omelet is taken out of the oven the first time. Cover it with fruit marmalade and the figures or designs of frosting and finish baking it in the oven. No. 10—PANCAKES. Quantity for 6 Persons. 4 eggs ½ pt. of milk 1 cup of flour 1¼ tsps. baking powder ¼ tsp. of salt Butter or lard for baking