OMELET

1 egg
1 tablespoon hot water
1 salt spoon salt
Few grains of pepper

Method—Separate the white from the yoke of the egg and beat it until stiff. Beat the yolk until thick and add the hot water and salt. Fold the beaten white of the egg in and put into a buttered pan. Cook slowly until puffed and brown.

1 egg
1 tablespoon milk or water
˝ salt spoon salt
Few grains of pepper

Method—Beat the eggs slightly and add liquid and seasonings. Pour into a warm buttered pan and cook slowly over water. As the egg coagulates on the bottom and sides of the pan lift it with a spoon. Continue until thickened and creamy but not dry. Serve immediately.