How To Make An Omelet

One of the last articles from the pen of Pierre Blot is given to the readers of Harper's Bazar. We oopy so much of it as may assist in preventing the appearance of those aborninations of the table, poor omelets : " It is of the first iinportance to have an omelet pan, and never use it for anything else. When the omelet is made the pan should be put away in a dry place upside down ; when needed put it on a slow fire, and as soon as it gets heated a little take a kitchen towel, wipe it well, but never wash an omelet pan unless something unclean happens to get into it. " Proportions : About one ounoe of butter for four eggs, and a pinch of salt. " Prooess : Salt the eggs and beat them well with a fork. Have a brisk fire ; put the butter into the pan, and set over the fire. Shake and move the pan in every way so as to melt the butter as fast as possible, and without allowing ony of it to turn brown. When melted, turn the oggs in, and by means of a fork stir so as to heap up the part cooked, allowing the other part that is liquid to come in contact with the pan, and so on until nearly the whole is solidified. Then it is doubled up ; that is, one-half is turned over the other with the fork, commencing on the side of the pan to which the haudle is attached. Then have a warm dish, which you place on your left hand, take hold of the handle of the pan with the right, the fingers underneath and the thumb on the top ; raise the left side of your left hand so as to have the right side of the dish inclined, and then turn the pan upside down right over the dish, the side of the pan opposite that of the handle touching the edge of tho dish, and the right hand moving from right to left, so that the upper side of the omelet when in the pan will be the under side when on the dish, and you have a soft, juicy and tasty omelet, as smooth as the dish on which it is placed. " Anomelet cannot be made too quickly. Many cooks fail in making omelets because, by their procesa, it is made too slowly, and it is either dry or burned and tasteless."