Make a plain omelet with six eggs, turn it on a heated platter.

Make a plain omelet, then add this mixture just before turning it over.

Make a six-egg plain omelet, using bacon fat instead of butter for the cooking.

Beat the eggs and tomatoes together, and make precisely the same as a plain omelet.

Make a plain omelet, and just before folding together, spread with some kind of jelly.

Finish the same as a plain omelet.

This is made like a plain omelet, with the addition of salt and one table-spoonful of chopped parsley.

Cook until the onion is slightly brown, turn in the eggs and finish the same as a plain omelet.

Make a plain omelet, and have the corn with very little milk heating in a saucepan, seasoning to taste.

Make plain omelet, cover with thin rounds of fresh tomato and dust well with any grated cheese you like.

Proceed as for plain omelet.

Fry like a plain omelet.

Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot.

Make the same as plain omelet, and as soon as it begins to thicken, sprinkle in three table-spoonfuls of grated cheese.

A plain omelet may be roughly described as settings of eggs well beaten up by stirring them up in hot butter.

Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish.