A Common Omlet

• Eggs, 5
• butter, 2 oz.
• seasoning of salt and pepper

Six eggs are sufficient for an omlet of moderate size. Let them be very fresh; break them singly and carefully; clear them in the way we have already pointed out in the introduction to boiled puddings, or when they are sufficiently whisked pour them through a sieve, and resume the beating until they are very light. Add to them from half to a whole teas