=Plain Omelette=

2 Eggs
2 Teaspoonfuls of Water
Pinch of Salt

Beat whites and yolks separately. Put together, salt, and add water.
Pour onto a hot buttered frying pan and fry one side until it is puffed
up, then turn half over and serve at once.



=Ham Omelette=

Make a plain omelette and add two-thirds of a cupful of chopped boiled
ham. Pour into the hot frying pan and cook both sides.



=New England Poached Eggs=

4 Eggs
8 Tablespoonfuls of Milk
Butter the size of a Walnut
1/2 Teaspoonful of Salt

Break the eggs into a sauce pan with milk, salt and butter. Cook until
they thicken, stirring constantly. Remove from fire before it wheys.