Plain Omelet

A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Care should be taken that the omelet pan is hot and dry. To ensure this, put a small quantity of lard or suet into a clean frying pan, let it simmer a few minutes, then remove it; wipe the pan dry with a towel, and then put in a tablespoonful of butter. The smoothness of the pan is most essential, as the least particle of roughness will cause the omelet to stick. As a general rule, a small omelet can be made more successfully than a large one, it being much better to make two small ones of four eggs each, than to try double the number of eggs in one omelet and fail. Allow one egg to a person in making an omelet and one tablespoonful of milk; this makes an omelet more puffy and tender than one made without milk. Many prefer them without milk. All omelets should be served the moment they are done, as they harden by standing, and care taken that they do not cook too much.