The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

into small dice; cover omelet (which has had a little sugar beaten with the eggs), fold, serve with wafers. Do not heat the cream after adding the banana. =Corn, a great favorite=--Use 1½ tablespn. nicely seasoned, rather dry stewed corn (no water) for each egg. Mix well and cook as plain omelet. Use 1 tablespn. grated fresh corn for each egg. Creamed dried corn may be used. =Crumb=--2 eggs, 2 tablespns. bread crumbs, ¼ cup milk, salt. Beat eggs together or separately. =Fine Herbs=--Finely-chopped fresh thyme, tarragon and chives; or, parsley, thyme and marjoram, beaten with the eggs. Lemon butter sauce may be spread over the omelet after it is on the platter. =Gooseberry=--Spread omelet with not too sweet stewed gooseberries. =Imperial=--Serve with Sauce Imperial. =Jelly=--Spread with jelly before folding; or garnish with spoonfuls; or unmold a small flat mold of jelly beside the omelet on the platter and serve with it. Garnish with geranium or spinach leaves. =Mayonnaise=--Spread or garnish with Improved Mayonnaise dressing. =★ Mushroom=--Cook mushrooms, fresh, in their own juices, in a double boiler with butter and salt. Cover half the omelet before folding and garnish the folded omelet with some of the most perfect mushrooms. Pour the liquid around. Chopped mushrooms may be used on the inside if prepared in the same way. =★ Another=--Broil the mushrooms, pour melted butter over and use in the same way as above. =Nut=--Add a few broken or coarse chopped nuts to egg mixture and garnish top with halves of nuts. =Onion=--Add grated or finely-sliced onion and chopped parsley to egg mixture. Cook omelet very soft. Or, simmer sliced onions in oil till tender (not brown), add egg mixture and cook. Or, simmer onions in oil, drain oil into omelet pan, cook omelet and cover with onions before folding. =Onion and Tomato=--Simmer onions in oil, add a little drained, stewed tomato and salt, heat and serve around omelet. =Oyster Plant=--Cover omelet with stewed oyster plant in slices with a little of the liquor seasoned with butter, cream or cream sauce, before folding. =Parsley=--Chopped parsley in omelet mixture and omelet served