2 eggs.
2 teaspoons of milk.
1 cheese or 4 tablespoons.
½ tablespoon of butter.
¼ teaspoon salt.
Dash of pepper.
Cream the cheese until soft, add milk, then the well-beaten yolks of
the eggs, and then the stiffly beaten whites. Place a little butter in
an iron skillet and when hot pour in the omelet. Cook until brown, then
place under flame in an oven until slightly dried out on top, turn, and
serve on hot platter. Season with salt, pepper, and butter.