A cupful of finely minced fish, either fresh or salt, makes a fish omlet.

Chopped oysters may also be used; and many persons like a large spoonful of grated cheese, though this is a French rather than American taste.
BAKED OMELET.
One large cup of milk; five eggs; a saltspoonful of salt; and half a one of white pepper mixed with the last.

Beat the eggs well, a Dover egg-beater being the best possible one where yolks and whites are not separated; add the salt and pepper, and then the milk.

Melt a piece of butter the size of an egg in a frying-pan, and when it boils, pour in the egg.

Let it stand two minutes, or long enough to harden a little, but do not stir at all.