This omelet can also be fried in large spoonfuls, like pancakes, rolling each one as done.
CHEESE FONDU.
This preparation of grated cheese and eggs can be made in a large dish for several people, or in "portions" for one, each in a small earthen dish.
For one portion allow two eggs; half a saltspoonful of salt; a heaping tablespoonful of grated cheese; two of milk; and a few grains of cayenne.
Melt a teaspoonful of butter in the dish, and when it boils, pour in the cheese and egg, and cook slowly till it is well set.

It is served in the dish in which it is cooked, and should be eaten at once.
An adaptation of this has been made by Mattieu Williams, the author of the "Chemistry of Cookery." It is as follows:-- Soak enough slices of bread to fill a quart pudding-dish, in a pint of milk, to which half a teaspoonful of salt and two beaten eggs have been added.

Butter the pudding-dish and lay in the bread, putting a thick coating of grated cheese on each slice.

Pour what milk may remain over the top, and bake slowly about half an hour.
CHEESE SOUFFLE.
Melt in a saucepan two tablespoonfuls of butter, and add to it half a teaspoonful of dry mustard; a grain of cayenne; a saltspoonful of white pepper; a grate of nutmeg; two tablespoonfuls of flour; and stir all smooth, adding a gill of milk and a large cupful of grated cheese.

Stir into this as much powdered bi-carbonate of potash as will stand on a three-cent piece, and then beat in three eggs, yolks and whites beaten separately.