Separate 3 eggs. Beat whites to a stiff froth; beat yolks. Heat
half-cup of milk; to it add 1 teaspoonful of cornstarch or flour;
then stir in the yolks and add lightly the whites of the eggs. Put a
good-sized piece of butter into the frying-pan. When hot pour in the
mixture, cover, and cook from five to seven minutes. When set, remove
the cover, and place pan into the oven to brown the omelet. Serve on a
hot platter.