Nothing is more simple than to make an omelet, yet very few can make
one. The eggs stick to the pan, or they are overdone, and tough.
Senator Riddle, of Delaware, a decided epicure, took much pleasure in
his superior knowledge on this important subject. Once when breakfasting
with Mrs. Crittenden, of Kentucky, a piece of omelet of doubtful
appearance was presented to him. “Before we proceed with our breakfast,”
said he, “let me teach you a valuable accomplishment.” They repaired at
once to the kitchen range, where the senator demonstrated at once his
qualifications as a first-class cook. My own first lesson was from Mr.
Riddle, so of course I have the correct _modus operandi_; afterward in
London, however, I heard a lecture upon omelets from a cooking
professor, and was astonished at the multiplicity of dishes which could
be made from this simple preparation; not only breakfast dishes, but
also the variety of sweet omelets for dessert.