Add to the above receipt about two or three cupfuls of macaroni which
has been boiled in salted water and drained, and is still hot.
FRIED OMELET SOUFFLÉ (_for Breakfast_).
Beat the whites and yolks of four eggs separately, and then, adding
pepper and salt, put the whites over the yolks, and mix them together
carefully. Put butter the size of a small egg into an omelet-pan, and
when it has covered the bottom of the pan and is bubbling turn in the
eggs; with a spoon lift them from the bottom until all is slightly
cooked, or at least well heated; then gather up the sides to make it
into omelet form; shake the pan to disengage the omelet, and at the same
time to color it slightly at the bottom; turn this over into the centre
of a warm platter, so that the colored part be on top.
SWEET OMELET (_for Dessert_).
Add a little sugar to the eggs, instead of pepper and salt; make it
then as a plain omelet, inclosing in the centre any kind of preserves,
marmalade, or jam; when it is turned on to the dish, sprinkle sugar over
the top.