Beat the whites and yolks of sixeggs separately, put in atablespoonful of butter, aspoonful of chopped green onion and one of fine-cut parsley, and mix with the eggs; then put it into a thick-bottomed pan, in which you have placed a halfcup of butter. Roll it up as it cooks, and tilt the pan on one side, that the omelet may cook on the other side; roll up again as it cooks. Do not let it get hard and brown, but keep it soft. Keep on rolling as well as you can; a little practice will make you perfect. When the eggs cook, butter, pepper and salt them, and turn on a dish.